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This is 2 of my cooks

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    This is 2 of my cooks

    The first pic was 4th of July get together 6 racks of St. Louis cut ribs & 6 slabs of beef back ribs I had ordered beef short ribs but wound up with these instead Me & the butcher had a discussion about getting me the wrong ribs. Don't Know what happened to the finished pics. But the food diapered fast when they were done.

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    The next picture is A boneless rib eye that I did yesterday in the new smoke vault no smoke ring as I cant get it to produce smoke yet still learning but between my modified COS & my offset vertical stick burner this is becoming the hardest to learn & I thought it would be the easiest sense it is a gas unit. Must be what I get for thinking.

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    #2
    That's a great wall-to-wall-pink pic of that ribeye. You won't get a smoke ring on a pink steak though! Smoke ring is the pink color being 'locked into' the well done meat.

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    • Darchie03
      Darchie03 commented
      Editing a comment
      No there was no smoke, I have not been able to get the wood chips to smoke in this unit yet some day I'll get it figured out.
      Dave

    #3
    Darchie03 You could try lighting a single charcoal briquet, or a couple, and putting it with the chips.

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    • Darchie03
      Darchie03 commented
      Editing a comment
      Thanks I'll try that.
      Dave

    #4
    Beautiful!

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      #5
      In your other post you said the chips flared up and were done. Are you wrapping the chips tightly and poking a few small holes in the top of the foil? It sounds like there was too much oxygen getting to the chips.

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      • Darchie03
        Darchie03 commented
        Editing a comment
        RonB, Yes I did wrap & punch small holes
        Dave

      #6
      You could try a pellet tube in your smoker. Will not be as smokey as wood, but gives a bit of the smoke taste and will last longer.

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