Question trying to figure out a new cooker, a camp chef woodwind wifi.
I did beef ribs for the first time ever, and adjusted my smoke setting to pretty conservative for this cook as to not oversmoke on my first go around. I did half the cook at 4/10 smoke level and then the other half of the cook at 1/10 which keeps the temperature much tighter. These are all smoke settings that are available on the camp chef.
Does the smoke ring look like it was well smoked or undersmoked? This is my first smoke ring (you never forget your first....) and am just trying to figure out how much depth other people are going for on the smoke ring/general smoke level. I have young kids, so I'll probably always be on the less smoke side for the time being, but also want to pick your brains for smoking experience to guide me into the depths of more smoke!
I did beef ribs for the first time ever, and adjusted my smoke setting to pretty conservative for this cook as to not oversmoke on my first go around. I did half the cook at 4/10 smoke level and then the other half of the cook at 1/10 which keeps the temperature much tighter. These are all smoke settings that are available on the camp chef.
Does the smoke ring look like it was well smoked or undersmoked? This is my first smoke ring (you never forget your first....) and am just trying to figure out how much depth other people are going for on the smoke ring/general smoke level. I have young kids, so I'll probably always be on the less smoke side for the time being, but also want to pick your brains for smoking experience to guide me into the depths of more smoke!
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