First Cook
So 2 Saturdays ago I did a test cook on the smoker.
Link to the thread
The results were... not great.
It seemed like the temps were relatively steady between 300* and 350* for the majority of the cook, although higher than I normally cook at on my UDS.
The meat looked good and had a good color. At no time did the smoker ever chug out thick white smoke- after lighting, it was thin blue coming out of the exhaust stacks the entire time.
So after 5 1/2 hours at those temps, why were my 2 racks of untrimmed spares still tough, undercooked and have a very bitter smoke flavor despite the meat not being dark on the outside and a practically nonexistent smoke ring?
I'm very confused by these results.
I could figure out where the bitter smoke came from if I had any other indicator to go on- such as the smoke being thick and heavy, the meat being super dark or overly smoked, but it wasn't.
I could figure out what the issue was with the meat not being tender or cooked if the temps were low the whole cook or I had issues keeping the fire going, or there was nothing coming out of the exhaust, but none of that happened.
The only 2 things I can think of that might have caused this is either the wood I used in my test fire, which was very old and had a bunch of bark on it, left a bunch of residue inside -OR- I had too small of a fire because I was letting it burn down practically to nothing before adding more wood (despite doing it this way, temps were relatively stable).
For this cook I used all well-seasoned cherry splits from the same lot I've been using for every cook the past 5 years or so. There was some bark on a few pieces, but they were stored in my dry garage and were not wet or rotten or feel underweight.
Anyone have any insights? Do I have too much draft or something?