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My first topic since joining the board! I finally have the temperature control figured out. Now I need to figure out how to make myf ood taste good. I did a pork butt last week. It was ok, but not great. Yesterday, I did a rack of baby back ribs. They again were OK, but not great. I love smoke flavor and I cant seem to get any of that taste. Here is how I set up the egg. Why is my food not coming out smoky?
I filled the lump up to the fire ring. I then put a hand full of hickory chips spread around the top. Then, 2-3 chunks of hickory. Then, when I put the chimney full of hot lump on top, I put another two chunks on. It smoked good for the first hour or so but the food did not really taste smokey at all. What am I doing wrong? I smoked these using the 3-1-1 method at about 225-250 dome temp.