Hi everyone,
Last year I bought a Masterbuilt Vertical gas smokehouse 20050106 for my husband on Father's Day. We've tried it a few times and all the meats have turned out black. Now that it's BBQ season again, we once again tried it and nothing has changed - still black meat, not very appetizing like the photos on this forum. I'm sure someone can easily help us. Do we need to close vents? Open vents? We usually soak wood chips and then put them in foil packets. We also use apple juice for the liquid. Any advice will be much appreciated!
Last year I bought a Masterbuilt Vertical gas smokehouse 20050106 for my husband on Father's Day. We've tried it a few times and all the meats have turned out black. Now that it's BBQ season again, we once again tried it and nothing has changed - still black meat, not very appetizing like the photos on this forum. I'm sure someone can easily help us. Do we need to close vents? Open vents? We usually soak wood chips and then put them in foil packets. We also use apple juice for the liquid. Any advice will be much appreciated!