Hi all,
This thread has grown alot since I was last here!!!
Anyways, quick question, how much smoke flavor do you normally get? The reason I ask is last time we did some ribs and fatties, it literally tasted like I was eating cigarettes :doh: ribs were good, just very smoky. More than I would have imagined?
i'm wondering if the conditions had something to do with it:
- outside temp was -20C (-4F). yea it was middle of the winter but we could'nt wait!
- smoke was pouring out. Pretty sure I read somewhere that you should only see a thin blue whisp of smoke
- to keep the temp at 225, i had the ball valve wide open, and one nipple completely removed.
-bottom vent holes aren't quite properly sealed, as in if you shine a light on the outside, you can see small gaps where the nipples are.
I'm trying again now that its finally nice. I'm wondering if I shoudl seal the gaps with high temp silicon.
TIA