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seems i am burning my meats ?

by Brad
(Waldport)

I have an off set wood smoker BBQ
I burn alder with the bark on but split up
now I read a lot about not open hood and opening hood
I use a temp remote so I don't peek
run the smoker at 175 to 235 hottest
but when the meats come to temp they are all black and don't look good
I'm trying to make the smoker part of my menu at my food place but I know that Black meats are pretty and people wont buy it will they?
I quit the sugars thinking they were burning
please help me
my friend spent a lot of money on this thing and I am learning to hold temps but i need pretty food to sell
what am I doing wrong
please help
thank you

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seems i am burning my meats ?

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starstarstarstarstar 		DOUG CHECK THIS OUT
by: BUFORD "T"

MAYBE YOUR MEAT IS NOT BURNING,THAT BKACK MAY BE THE CRUST THAT SMOKED MEAT HAS,AFTER SMOKING IT.BBQ COOKS WANT THIS BLACK CRUST ON THERE MEAT.AFTER YOU SLICE IT OR PULL IT APART DOES IT TASTE BURNT OR REAL GOOD.IF REALLY BURNT THEN, CHECK YOUR TEMPS. INSIDE AND GRILL TOO. USE DIFFERENT THERMOMETERS TO CHECK THE ONES YOU'VE BEEN USING.ON PORK BUTT 185 TO 195 WILL MAKE IT PULL EASY ON BRISKET .TO SLICE ABOUT 180 TO CHOP OR FALL OFF THE BONE ABOUT 195 TO 205.
THE RUB ON THE PORK WON'T PENITRATE MUCH SO USE ALITTLE SALT & PEPPER OR INJECT IT.BEFORE YOU COOK IT. SAME WITH THE BRISKET SALT-PEPPER-GARLIC THEN SMOKE IT 4 OR 6 HRS. THEN WRAP IT IN FOYL FOR 3HRS THEN BACK ON THE GRILLS UNTIL ITS REACHES THE RIGHT INTURNAL TEMPS. I HOPE THIS HELPS YOU,JUST KEEP TRYING YOU'LL GET THERE.
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starstarstarstarstar 		burned meat
by: Doug

I don't think your burning your meat!! That is of course unless your using alot of brown or white sugar in your rub....then it's possible. Try switching to natural sugar or otherwise called Turbinado sugar, sugar in the raw. These don't burn at the temps your talking about. My butts always look burnt but not. Need more info - b.q.quinn..at..yahoo don't put any dots (periods)

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