SM250 question

First, you're moving from one cooker to another and they are not the same, so take a few times and experiment.

I don't mean that to sound bad, but EVER time I start learning on a new smoker, I experiment the first few times.

Me, I temp map every smoker, as I want to know if it's cooking at the indicated temps and which racks/spots are hotter than others (if they are)

Have you tested the temp in the 250?

It's not more "powerful" as 225 is the same in all meat, there will be variances in humidity, airflow, etc. Since the 250 has multiple elements, it won't cycle as high or low as the 50.

By char cooked, were they overcooked, black, dry?

How much wood?

The ribs were all the above. Like beef jerky on the outside but the meat was not totally bad. Today I plan on testing to see if the temp is right. I am going to try pork butt and check it often.hopfully it turns out better.

oh ya, I only used 1oz of wood.

ok. Tried again this morning and inserted my remote temp. Something with the computer is off because it cooks well over 100 degrees then what the iq3 is saying. Gotta call cookshack Monday morning.