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Just got a MES 30" smoker.

post #1 of 4
Thread Starter 

Got it seasoned and made first attempt at smoking.  Got some baby back ribs, put them in and surprisingly they were done in about 2.5hr.  Temp was set @ 225.  I was expecting them to cook for 4-5 hrs.  Internal temp was 155-160.

 

How much water do you normally put in the water pan cuz it seemed like they were getting steamed instead of smoked.?

 

This pic was after about an hour or so.  They came out good I guess but seemed too dry on the outside.

 

[Ribs12-11.jpg

 

This is how I normally BBQ ribs:

 

StakeFireGrill44.jpg?t=1246145770

post #2 of 4

Hey Jughead

Welcome to SMF!!

 

IMHO....Water is used for extra moisture, or a heat sink. 

At 225°, you create a lot of unnecessary steam inside your smoker.

I don't use water in my water pan, but keep it installed, and cover it with foil for EZ cleaning

 

 

Todd

 

 

No Creosote! A-Maze-N Smokers

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post #3 of 4
Thread Starter 

Well now I know why the ribs cooked so fast.  Temp set @ 225°....  Actual temp = 250°

post #4 of 4

Welcome to SMF Jughead! Glad to have you with us!

 

Would you please update your profile info to include your location, then go on over to roll call & introduce yourself so we can all give you a proper SMF welcome. Thank-you.

 

You may want to take the free e-course & also learn the 3-2-1 method for smoking ribs.

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