The Satch
MemberGot rid of the matchlight.
Hi everyone, first post here, appreciate all the good information on this forum. I'm in Western Washington, I've been smoking/bbq for about 9 years now (backyard, no interest in competitive), the vast majority of that on a WSM. I've got the Cajun Bandit door, plug, and fire ring, and I've got a hook frame for vertical smoking, and I have that thing pretty well figured out. I run it dry, no water pan at all, and have had fantastic results.
The only downside with the WSM is trying to cook up here in the fall and winter, it just loses heat so quickly, I decided to get an insulated cabinet, and picked up a Backwoods G2 Chubby. Very happy with the consistent temps regardless of ambient temp, and the textures I'm getting are good, but I'm not getting much smoke flavor, definitely not enough for my taste (wife agrees on that front). I did a short plate of beef ribs Saturday, and the rub is great (just salt, pepper, garlic), the bark is good, there's a little bit of a smoke ring, but there's not really any smoke flavor. I put them on straight out of the fridge, used yellow mustard to adhere the rub, the same process I use on my WSM, and used mesquite and hickory in the fire tray, but no flavor on the meat. Any tips or suggestions on how to increase the smoke transferred to the meat?
The only downside with the WSM is trying to cook up here in the fall and winter, it just loses heat so quickly, I decided to get an insulated cabinet, and picked up a Backwoods G2 Chubby. Very happy with the consistent temps regardless of ambient temp, and the textures I'm getting are good, but I'm not getting much smoke flavor, definitely not enough for my taste (wife agrees on that front). I did a short plate of beef ribs Saturday, and the rub is great (just salt, pepper, garlic), the bark is good, there's a little bit of a smoke ring, but there's not really any smoke flavor. I put them on straight out of the fridge, used yellow mustard to adhere the rub, the same process I use on my WSM, and used mesquite and hickory in the fire tray, but no flavor on the meat. Any tips or suggestions on how to increase the smoke transferred to the meat?