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New smoker in Delaware

post #1 of 4
Thread Starter 
Just got a master built electric 30" smoker for Christmas I'm an electrician that's been slow cooking in the oven and I'm cooking brisket and ribs for my whole family for New Years. I'm wondering how much longer I have to smoke my meat for to compensate for the 30 degree temps any help would be appreciated
post #2 of 4

texas.gif  Good afternoon and welcome to the forum, from a cold day here in East Texas. Lots of great people with tons of information on just about  everything.  AS long as you maintain a steady cooking temp inside your smoker the outside weather does not effect cooking time

 

 Gary

post #3 of 4

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #4 of 4
Thread Starter 
Thanks for the info and I'll definitely post pics when it's done I'm cooking a whole brisket 2 half brackets and 3 racks of ribs
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