Quote:
Originally Posted by kgoings
My smoker did inch up a bit over 300 once, but it was very short lived.
I might have used too much wood?? I guess I will have to figure out how much to put in. I currently have Mesquite chunks, Cherry chunks, and apple chips. I used some cherry chunks and apple chips this last time. But I can't remember how much.
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My experiences using too much smoke wood usually also always involved the food taking on a bad flavor from too much smoke. Oversmoked mesquite = tar, oversmoked hickory = chemical, almost like a petrolium taste, similiar to lighter fluid, oversmoked cherry & plum = very bitter. YMMV.
IIRC, brown sugar burns at about 350F, so it's possible that you might have hit the burn stage at some point.
(BTW, Gator is an expert, no matter how many times he tells you he isn't)