I have been cooking 100's of rack in my restaurant on a Traeger, and had them dialed in. I switched to a SM160 to place indoors, under my hood. I cooked my first batch and they were WAY to smoky, I backed of on the amount of apple wood, and they were better. Here my issues:
I used to smoke at 275 after a dry rub and membrane removal. I spritzed with Apple Juice after 45 mins, then spritzed again after another 45, flipping them bone down for 30 minutes. I would wrap for another 1 hour. They were perfect.
I'm trying to approximate the results, pull easy of the bone, retain the rub, and a nice light bark. The rub I use doesn't have sugar of any kind.
When I place 2 oz of wood in SM160, set for 275, with 13 racks of ribs, it takes forever to get to 275 (I assume because of the moisture). Seems the ribs are just steaming themselves. I lose a lot of the rub, making it difficult to nail the spice level I like to have.
Any tips to try and approximate the results from the Traeger (yes I know the Traeger is a really both a smoker and a grill, in effect). I'm not real happy with the 'boiled' steamed levels.
I'm guessing I need to get closer to a 3-2-1 procedure? I need to make sure these aren't overly smoked, and are pull easy off the bone tender, while retaining the spice level I apply at the start. It'd be easier to dial in if the recovery time for temp didn't take so long ...
Any help is hugely appreciated.