First smoke in the BS611.
Little too much smoke for chops, but super moist and tender. Lost heat after shutting smoke off after an hour and a half. Need to figure out how to keep heat in it after killing smoke. Element wasn't quite enough even on a warmish winter day in MN (37* @ start time, 33* at finish). I need a better thermometer, I got a cheapo Taylor from Hardware Hank and the internal heat stalled at 100-110 for over an hour after killing smoke. Put more smoke to it and it and internal temp shot up to 140ish in about an hour. Let them rest in foil for ~5 min. 4 hours total cook time. I plan on getting a Maverick ET-733 for future smokes.
How do I keep the temp up after shutting off the smoke and why did it drop so bad after shutting off the smoke? Was it too cold of day for the smoker element alone to handle?
I ended up using 11-12 bisquittes. Swapped racks top for bottom after about 1.5 hrs for even cook time.
Used my own rub and mustard slather. I'm real happy with the flavor other than the excessive smoke flavor.
