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FM Former Member
Hey all.... having an issue with my 009. I have had it for about 5 years and havent had a problem with it. This spring I cooked some baby backs and they came out terrible. They were really dried out. So I thought maybe the temp dial was off. I usually do them 4-5 hours at 225. So yesterday I did them for 4 hours at 200 and they came out the same way. This time they were also very very smokey using the same amount of wood. In the past the wood would burn to ash. This time it had turned to charcoal. Now what could be the problem? I need to go buy a new thermometer (old one didnt make it through the winter) to see what the temps are inside. I 'm wondering if its burning too hot or too cold or if its just bad meat.

Ideas? Thoughts?
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FM Former Member
I don't think we have enough info to help troubleshoot your issues.

Meat dried out: Underdone and way overdone ribs aften taste dried out. Adjust cooking times.

Very smokey: Use less wood, or wood isn't good.

Wood chunks don't burn to ash: this is often the case, but doesn't really indicate anything.

Since you haven't used the smoker for 5 years, I'd go back and revisit your cooking logs to duplicate your prior successes. If you don't have logs, you may just need to start over and re-learn the smoker.

Get some new wood, a pork butt, and try again. Good luck.
FM Former Member
Let me try this again. I have owned the smoker for 5 years and use it all the time. The last two times this has been the outcome. I use Apple wood from cook shack and use the same amount each time. In the past the wood would ash this time it tuned to charcoal. I have been getting awesome results cooking 2 full slabs cut in half 2 on the top shelf one front one back. 2 on the middle shelf one left one right. But the last two times the final product has not been good. You have to chew the meat off the bone and to tear the slab in half takes 2 hands and a lot of effort. Last fall doing exactly the same steps as this time you could grab one of the bones and turn it a full 360 with no resistance.
FM Former Member
Sounds like they're undercooked to me. Ribs when they're undercooked tend to be dry. And they should be done in the timeframe you mentioned.

But I'd also probe the smoker as suggested and, if if isn't running to temp, call CS. You may also want to try plugging it into a different outlet (on a different circuit) just to eliminate that as a possibility.

Good luck with it.

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