Odd wsm 22 cook today

[Trunks]

Smoked 3 butts on bottom rack and 3 racks of beef back ribs On the top shelf , fuel was ozark oak lump with cherry wood and hickory. 5 chunks cherry 1 or so hickory (started with 4 and 1 but added more few hrs in)

So here's the odd part the butts cooked for 10 hrs or so on the bottom rack and when I pulled the butts didnt much smoke color penetration and a mild smoke flavor. I always make a quality butt and have cooked in the bottom rack plenty of times so what make this time different ?

This is my 2nd time using ozark lump and it seems to burn a lot faster then RO and don't as hot.

The wood was the same amount as in past and never had this ?

And yes water in pain

Looking forward to your thoughts

 

[BBQ Tim]

Do you normally have the butts on the lower rack when you cook with wsm? If not, maybe the water pan diverted the hot gases around the perimeter of the wsm resulting in more smoke accumulating in the dome before exiting?

 

[Trunks]

that what i was thinking but in the past loaded my 22 up with 6 butts 3 on both racks numerous times and have never had this issue.

i know strange things happen so maybe that what this was, just very unhappy with results everyone else liked it but still .

 

[D-Train]

The most important question to ask is, where did you score the bag of Ozark Oak??? There isn't a bag left for sale in Tulsa County, thats for sure.

 

[yakdung]

I would suggest ditching the water in the pan, and use the top rack for the butts. The radiant heat from the lid will aid in your cook. I would also try another fuel source. Not certain about the cherry wood for beef and pork. Hope this helps.

 

[Trunks]

the ribs were amazing on top shelf, and the wood combo was nice. i went with what i like of pork more than beef considering i only had 2 beef racks vs 3 butts.

i have to say i am not a huge fan of ozark oak lump, used it 2 times and its ok .i use the rest of it on kettle cookers and RO for all my smoking needs