Given the background description of some cooking related query, summarize the question into a title
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Question: I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced tenderloin with a white sauce. I imagine it was cream based but I don't often see this combination.I was wondering if there was hope for throwing together a cream based sauce and if so if anyone had an idea of what base (mother or otherwise) sauce would be a good jumping off point for experimentation?

Answer: Would a cream based sauce go well with steaks?


Question: I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an eggy mess. I've tried multiple pans including my cast-iron pan, a teflon, pan, and others but they seem to always stick. What am I doing wrong?

Answer: Frying Eggs—Sticking to the Pan


Question: I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed. Cured the smoker with 2 Lbs of charcoal. (6 hours) Cleaned the smoker. Prepped 3 Lbs of charcoal in charcoal chimney. Put water used to soak hickory chips in the water reservoir.Position ribs on the two racksOnce charcoal was red hot with white ash, transferred it to the charcoal pan.Smoked for about 5 hours and temperature started dropping.Added 2 Lbs more of Charcoal Chimney prepped charcoal.Smoked for 3 more hours.The problem I experienced is the temperature never went above 180F (82C), at the end of the 8 hours total smoking time, the internal temperature of the ribs sat at 120F (49C).I ended up finishing them off in an oven set to 360F (182C) for about 25 minutes to raise the meats internal temperature to 145F (62C).Is the charcoal at fault for the temperature?I used: Cowboy Brand Hardwood Lump Charcoal Is the smoker the issue?I used: Char-Broil Vertical Charcoal SmokerOne note, the smoker smoked from around the door to what I would think might be excessive. Should I look into sealing around the door? This smoker has no smoke stack on it's top.Ribs turned out great either way, but finishing them in the oven caused fat to drip into the bottom of the oven and now the wife is mad because when we use it, it smokes the house.

Answer:
Is charcoal or the smoker at fault for low temperature smoking?