Is there a difference in the way an OBS smokes vs. the Digital 6 rack? I just notice on some of the pictures the meat will be a golden brown. When I try the same recipe my meat does not turn that lovely golden brown.
Can you provide a little more information?
What type of meat? What are you trying to smoke ie: roast, ribs, etc.
How long/what temp and with what wood did you use? did you apply a sauce / rub or brine the meat?
Well for instance this weekend I smoked some duck and goose breasts. I got some direction from the bradley forum. I brined them, left the skin on and cold smoked for 4 hours. Then I hot smoked them at 220F for 2 hours and they didn't seem done so I went another 2 hours. They turned out pretty good but the forum had some pictures were the meat was golden brown and mine was not. I used oak wood with no sauce, just seasoned after the cold smoke with salt and pepper.
I use 250* for chicken, turkey.
It's usually a good idea to finish off poultry in a hot oven or on a grill. Cooking at 220 will not give you a golden crispy skin.
CRG - My OBS has never hit 250. I should have tried it today; it was 99 outside.