I smoke a rack of St Loius Ribs, a pan of Mac and cheese, and a pan of bean.
All in all everything came out pretty good. The ribs fell off the bone and the Mac and cheese was flat out awesome.
I learned some things today about my smoker. For one I didn't realize I needed to fill the chips as often as I did.
I started the ribs at 12:45, smoked them in Apple wood for 3 hours, wrapped them in foil then added Chef Jimmy J's foil sauce. At this time a pit the Mac and the beans in the smoker.
I pulled the foiled ribs after 1 1/2 hours, basted them in sauce and back on the grill for another hour.
For some reason maybe someone can explain my IT rib temp right out of the foil was 203 and after I put the ribs back in the smoker the temp fell to 175 over the next 15 min. For some reason I thought I needed a finished IT of 190. I pulled the ribs off at 180 because it had been an hour since I removed from the foil and I was afraid the ribs would dry out.
Another question I have. I purchased the cold
Smoker attachment for my MES. Can I use this will all my smokes just so I don't have to add chips as often.