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what about REALLY low heat? - Page 2

post #21 of 25
Thread Starter 

thanks for more info.  will change my probe technique.  will try to insert pic now.

 

q1.JPG

 

turn your heads please...lol

post #22 of 25

lots of good info in this thread.......wecome to the site.....it's a good one!

post #23 of 25
Thread Starter 

inserted the qview...but looks like it was sent to admin for moderation?

post #24 of 25

They do that automatically until you get a certain number of posts. I think it's to deter spammers. It looks like it was approved. I see your pic. Don't know how you keep all that meat from falling off the rack though. biggrin.gif

post #25 of 25

Also you may want to rethink the opening of your MES every hour to spray or mop.

 the heat loss and recovery time will make a long smoke out of a 6 hr smoke.

 If you do the 3-2-1 there is no need to open the door but 2 times during the cook. once to take all the ribs out to foil and once to put all the ribs back in.

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