Have made 2 cooks on my OK Bronco, pork ribs and Boston butt. Holds temps so well I love it. First cook (ribs) used several large chunks of hickory. Second (Boston butt) tried sprinkling hickory pellets over the charcoal. Both cooks had some pretty dark smoke coming out of the cooker and the bark on both was much darker than I am accustomed to with pork, almost black. Both were a bit dry, even though I cooked them to the same point as I have done on my Weber Performer in the past, 205 for the butt and probe tender for the ribs. And the butt was a little bitter, which I think is usually a sign of poor combustion and bad smoke.
Questions: How much wood do you use with your charcoal? How do you keep white or blue smoke when you have such a tight cooking environment that you have to choke down the intake vent to 1/4 of the opening or less? Do barrel smokers require that meats be cooked to a slightly lower temperature to keep them from drying out? Not accustomed to having butts and spares come out dry.
Questions: How much wood do you use with your charcoal? How do you keep white or blue smoke when you have such a tight cooking environment that you have to choke down the intake vent to 1/4 of the opening or less? Do barrel smokers require that meats be cooked to a slightly lower temperature to keep them from drying out? Not accustomed to having butts and spares come out dry.
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