Re: What's in your smoker?
Bob, another question, what type of smoker are you using? Does it have a vent/flue, and if so, are you closing the damper to control the temperature?
I always leave the damper on my flue fully open to avoid issues with creosote, but i image if the damper was closed and the food was getting "oversmoked" it could darken the meat. I could be off base, never really thought about it like that.
Just a thought that popped into my sleep deprived brain...
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