Dry food?

[Ady]

What would cause smoked food to be dry? I've been hoping for that juicy moist slow cooked stuff but i'm not getting it.

I have a feeling my thermometer is out and maybe its a fair bit hotter than is says it is.
Last night i smoked some ribs, 2.5 hours on, 1.5 hours wrapped in foil then another hour unwrapped so 5 hours total.
I basted then about 4 times in total. Although they were very tasty, they were pretty dry.

My thermometer was from about 140 to about 160f for the entire time. Is my thermometer shot? should i reduce the heat to keep it moist?

Thanks for any advice

P.S My first time trying beercan chicken tonight.. fingers crossed!

[All Weather Griller]

As Al has said the bend test is probably about the best gauge.

using tongs pick up the rack lengthways on from about half way, if you get a nice bend where the meat appears to break, then that is about how I like it. I do sauce though, but meaty ribs are hard to find.

Adie

[Ady]

Thanks for the advice guys, i'll try that when i next do ribs.

As for the Beercan chicken..

http://i344.photobucket.com/albums/p359 ... hicken.jpg

Not bad at all!

[All Weather Griller]

Tidy!

[Ady]

The chicken was really juicy and tender, i think i just cooked my skinny tesco's ribs to death!

I have a couple of booker racks in the freezer that have a lot more meat on and i'l do that bend test too.