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How Can I Improve My Spares

Unknown
edited November -1 in EggHead Forum
The spareribs I cook in my egg get done and tender, but they don't have much smoke flavor. I put wood chunks in and on top of the charcoal, but the egg holds heat so well that the vents have to be almost totally closed to keep the temp low. As such, after it gets hot, there is very little fresh air coming through the cooker and I assume this is why there is so little smoke flavor. I've been considering using only a few coals in the fire box and opening the vents more, but I would have to add charcoal every half hour or so and this would be awfully cumbersome. Does anyone have any suggestions.

Comments

  • Richard
    Richard Posts: 698
    Chuck/Tx,[p]When I do mine, I place several fairly small pieces of dry apple, guava or pecan on top of the coals, most are around the hot coals and as the fire spreads over the 5-6 hour 250 indirect the smoke just appears enough for our taste.