I took the baffle off mine seems to be working alot better. Before the bottom of whatever i smoked was getting too toasty now everything cooks morr evenly
@@brandongcookingoutdoors8532 usually red oak ( non kiln dried ) temps anywhere from 200 to 300 degrees for 3 to 4 hours of wood smoke before wrap. The fire burns fairly clean for the most part. Tried kiln dried same flavorless issues for some reason.
@@brandongcookingoutdoors8532 yep tried all the nut woods even mesquite starting to wonder if I’m desensitized to the smoke aroma? Wrap when you like the color. Guess I’ll try a dirtier burn at a lesser time and go that route.
I took the baffle off mine seems to be working alot better. Before the bottom of whatever i smoked was getting too toasty now everything cooks morr evenly
I have thought about trimming mine down
Definitely I did mine it’s awesome take it out for sure
Don’t know what the problem is when using mine I get a huge smoke ring without smoke flavor on pork ribs. Very frustrating…
What kind of wood are you burning? And what temp?
@@brandongcookingoutdoors8532 usually red oak ( non kiln dried ) temps anywhere from 200 to 300 degrees for 3 to 4 hours of wood smoke before wrap. The fire burns fairly clean for the most part. Tried kiln dried same flavorless issues for some reason.
@@danielploy9143 buddy sounds like you are doing it right. Not sure on the smoke flavor. I have never had a problem with that.
@@danielploy9143 try hickory
@@brandongcookingoutdoors8532 yep tried all the nut woods even mesquite starting to wonder if I’m desensitized to the smoke aroma? Wrap when you like the color. Guess I’ll try a dirtier burn at a lesser time and go that route.