British BBQ Society Forums

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!

As Al has said the bend test is probably about the best gauge.

using tongs pick up the rack lengthways on from about half way, if you get a nice bend where the meat appears to break, then that is about how I like it. I do sauce though, but meaty ribs are hard to find.

Adie

Thanks for the advice guys, i'll try that when i next do ribs.

As for the Beercan chicken..

http://i344.photobucket.com/albums/p359 ... hicken.jpg

Not bad at all!

Tidy!

The chicken was really juicy and tender, i think i just cooked my skinny tesco's ribs to death!

I have a couple of booker racks in the freezer that have a lot more meat on and i'l do that bend test too.