What would cause smoked food to be dry? I've been hoping for that juicy moist slow cooked stuff but i'm not getting it.
I have a feeling my thermometer is out and maybe its a fair bit hotter than is says it is.
Last night i smoked some ribs, 2.5 hours on, 1.5 hours wrapped in foil then another hour unwrapped so 5 hours total.
I basted then about 4 times in total. Although they were very tasty, they were pretty dry.
My thermometer was from about 140 to about 160f for the entire time. Is my thermometer shot? should i reduce the heat to keep it moist?
Thanks for any advice
P.S My first time trying beercan chicken tonight.. fingers crossed!