I have a green mountain pellet smoker. I fixed the fire box issue by buying a dual rack for it. It made all the difference in the world. You can even get fancy and put water trays between the fire and the meat. And I still get the convenience of starting my brisket in the evening and going to bed.I started with a side draft smoker. It lasted 20 years. Now I use a pellet smoker but the burner is too close to the cooking surface. I am looking into a vertical pellet smoker now.
Keeping the firebox in the zone in the side draft smoker is a full time job. I can’t drink that much beer anymore so the self regulating pellet smoker makes it much easier.
I tip my hat to your efforts! It looks delicious!
It’ll be fine. If you put in the babysitting effort, it’s highly likely you produce a great product.Now I'm impatiently waiting for mine to come off. Started ~11:00 PM last night, wrapped it this morning about 5:30 - probably should have done it earlier but it'll probably be ok.
50/50? We may try this.Last ribs I smoked my spritz was apple juice & balsamic vinegar. I don't think I would ever use anything other on pork, ever.