Bob Ketchum
New member
I've done ribs about 6 times on my 22" WSM. I've added a Pitmaster 110 to help on overnighters. I thought ribs would be a good start because I am so comfortable with the results. I followed the setup on the Pitmaster website, with the upper vent open about 1/8". Ribs in 6 hours were great. Much better temp control allowed me to get tender moist ribs. Problem? Well I had just a hint of a chemical off taste with a dry rib. I don't know the cause. I am thinking: 1. with the upper vent closed down that far it gave me more of a smolder. 2. The fan stirs up charcoal ash and that circulates through the smoker. There was no ash residue however anywhere on the pit. Also, I used water in my pan. Any ideas would be appreciated. Thanks