Louisiana Smoker
Full Fledged Farker
My dad came to visit me for the weekend and asked if I would smoke some ribs. Threw down some pig candy, beef and pork ribs and pig newtons for dessert. The temperatures were all over the place. They were up to 250 down to 180 and back and forth. Spent 2 hours getting the temp to stabilize and then once the temp was taken care of the thin blue smoke went away and was replaced with thick sooty smoke.
Needless to say the ribs were nasty, the pig candy and pig newtons were sooty and the only saving grace was, his back started hurting and he had to leave before dinner was ready.
Ate a couple of the ribs and threw everything else away.
Any idea the temperatures would swing like they did and what caused the sooty smoke?
I was using my UDS and used it many times before without any problems. The temperature outside was 75 degrees and low humidity.
I use the same methods for reaching and maintaing 225 degrees. Start with 10 lbs of briquettes, use my weed burner for 30 seconds and put the lid on top. When the temp reaches 150 I close one of the vents, at 200 I close the second and at 225 I close the valve 1/2 way and put the meat on. Today as soon as I put the meat on the temps continued to climb to 250 and then dropped to 180 and the battle began.
Needless to say the ribs were nasty, the pig candy and pig newtons were sooty and the only saving grace was, his back started hurting and he had to leave before dinner was ready.
Ate a couple of the ribs and threw everything else away.
Any idea the temperatures would swing like they did and what caused the sooty smoke?
I was using my UDS and used it many times before without any problems. The temperature outside was 75 degrees and low humidity.
I use the same methods for reaching and maintaing 225 degrees. Start with 10 lbs of briquettes, use my weed burner for 30 seconds and put the lid on top. When the temp reaches 150 I close one of the vents, at 200 I close the second and at 225 I close the valve 1/2 way and put the meat on. Today as soon as I put the meat on the temps continued to climb to 250 and then dropped to 180 and the battle began.
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