Re Smoke.  I used to do ribs & shoulders @ 220º - 250º as the fan on/off cycle was more pronounced as long as the ambient temperature didn't drop too much. Lower ambients caused the fans to run more
 or continuously.

 To get the fan lulls that I believed to be smoke producing, I would have to drop the set temperature in cooler weather.  There were never any times the mighty Memphis didn't hold temps. I also had good smoke rings.

 Later I started cooking @ 275º resulting in almost steady fan operation with a very quick fan lull on rare occasion. I was prepared for no smoke rings - wrong.  Beautiful deep smoke rings as before.

 Did jerky @ 180º. Lots of smoke. The fans would come on briefly then go off & stay off many seconds before an other brief on session..

 

 

Thanks Lew, and Yes Bently. I talked to the tech today and discussed the smoke. He told me the same thing. I was also amazed to find how easy it is to service and repair. (pic below). Remove two screws on side of front panel and the whole panel swings down exposing all the innards.  And--I can sit in a chair to work on those innards (instead of having to lay on the ground, or tip the pit on its side.) I see what you mean about quality Lew.

I am a 275° cooker too for almost anything that I put on the Memphis.

 Re Smoke.  I used to do ribs & shoulders @ 220º - 250º as the fan on/off cycle was more pronounced as long as the ambient temperature didn't drop too much. Lower ambients caused the fans to run more
 or continuously.

 To get the fan lulls that I believed to be smoke producing, I would have to drop the set temperature in cooler weather.  There were never any times the mighty Memphis didn't hold temps. I also had good smoke rings.

 Later I started cooking @ 275º resulting in almost steady fan operation with a very quick fan lull on rare occasion. I was prepared for no smoke rings - wrong.  Beautiful deep smoke rings as before.

 Did jerky @ 180º. Lots of smoke. The fans would come on briefly then go off & stay off many seconds before an other brief on session..

 

 

I think Lew was right; its the quality of the burn. Less white smoke and more blue smoke which is sometimes hard to see.

I am a 275° cooker too for almost anything that I put on the Memphis.

Ditto for meats at least.  Baking bread is a different.
Occasionally I'll do 180 for an hour then up to 275 if the meat will be a long cook.

Just had a left over rib.  Agree, nice smoke ring and there is smoke in the flavor.

If you’ve been out by a smoker a lot during the cook, the food will taste better if you shower and change clothes before eating it while the meat rests. Even if it seems subtle, the smoke starts sticking to you and you’re nose starts tuning it out. That’s part of why it tastes smokier as leftovers.

My guess is new smoker, so you spent more time watching it than you do once you’re used to it.

If you’ve been out by a smoker a lot during the cook, the food will taste better if you shower and change clothes before eating it while the meat rests. Even if it seems subtle, the smoke starts sticking to you and you’re nose starts tuning it out. That’s part of why it tastes smokier as leftovers.

My guess is new smoker, so you spent more time watching it than you do once you’re used to it.

Never thought about that.  Good tip.

If you’ve been out by a smoker a lot during the cook, the food will taste better if you shower and change clothes before eating it while the meat rests. Even if it seems subtle, the smoke starts sticking to you and you’re nose starts tuning it out. That’s part of why it tastes smokier as leftovers.

My guess is new smoker, so you spent more time watching it than you do once you’re used to it.

You win the "makes sense to me." award.  Good point.

I take no credit for it, I heard it other places and tried it. Also, realized it made total sense after hanging out at a family member’s pig farm a couple times, then going somewhere else and being told how bad I stink…I couldn’t smell a thing.

I take no credit for it, I heard it other places and tried it. Also, realized it made total sense after hanging out at a family member’s pig farm a couple times, then going somewhere else and being told how bad I stink…I couldn’t smell a thing.

I can understand this. I use to work at a place where we poured sinks and solid surface counter tops. The resins and the dust just stuck with you, after you were there for 5 minutes you couldn't smell it, but if I went someplace after work people would look and comment about it. It was really bad on Monday morning when I walked in after having 2 days off.

I take no credit for it, I heard it other places and tried it. Also, realized it made total sense after hanging out at a family member’s pig farm a couple times, then going somewhere else and being told how bad I stink…I couldn’t smell a thing.

I used to work with a couple guys one of whom went to work for a rendering plant.  He ran across the other guy and tried to talk into coming to work at the rendering plant because you'd get used to the smell.  Bobby had a week stomach and did his best to stand up wind but just couldn't stand it.

Did prime ribeye tonight. Advised to smoke it first to about 120* and then take it off, and replace the "savorizer" with "direct flame savorizer", crank er up to one of the three hot settings, and sear.  Did that. How about one like this?
Smoked 45 minutes at 220*, then cranked 'er up to "Low" sear with direct flame saverizer and finished it off to 135* internal for Med-med-rare. Almost ate it all before I remembered to get the last pic.. Whoops! Forgot to put the grates back on.  But I did correct that before finishing. Almost got the "Duh" award!

 That went well I see.  The juiciest of juicy steaks..

 I have never used my direct flame insert as you did.  I have always grilled  on the grates above it.. Your way is more "caveman style" as is known in the kamado world, where the steak is placed directly on the
 
 coals.

So, how did this compare to steaks you cooked on your other pieces of equipment?