Thanks Dave! It is a Sear n Smoke Ranch Series I bought at HEB it is a is a verticle smoker with a firebox on the side.
Are you using charcoal and adding chunks for flavor ??? Sounds like you are using all wood.... The wood needs to burn down to coals for Thin Blue Smoke.... some folks pre burn the wood in a pit or some other device to get rid of the creosote.... the wood must be aged to dry out also...
I am just starting out and don,t know much about smoking but I am trying to get better every weekend. First my brisket was too tough so I read you had to cook it for an hour and a half per pound then it was too tender because that was too long (205 deg.). I read to cook it till it has an internal temp of 185 so I guess I will try that next.
Different temps will change the texture of the finished product.. 185 for slicing... 205 for pulling....
I cooked one last night but I cooked it unwrapped for 5hrs using masquite
Mesquite has a VERY strong flavor.... when I add it, I only add mesquite smoke for maybe 20 min to an hour depending on the cut of meat... but then I am using a MES 30 electric smoker....
and then another 5 wrapped in the oven at 250 and it was too smokey and the outside had the bitter taste of the tar. The tar build up is getting pretty messy even though I try to scrape it off. What is the best fuel to use to cook it off?
I looked for a picture of your smoker and can't find one.... Fill the SFB with charcoal and get the temp up to maybe 400-500 deg.... Be very careful as the tar buildup could catch fire and probably will... Then you will get a greenish smoke plume that is ugly.... This info may not be correct as I do not know what your smoker is made of, thickness etc.... It may burn off any finish it has on it.... but it beats scraping for hours.....
Thanks for your knowlage/help I was getting frustrated with my pit and I cann't wait to clean it!