OBS vs. D6R

[cfunk25]

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.

[Slamdunk]

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?

[cfunk25]

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.

[classicrockgriller]

I use 250* for chicken, turkey.

[ArnieM]

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.