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Recent content by bbqprep
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I’ve been using my Jambo Backyard for years. I don’t use a firebox for management. Only need to add one or two skinny splits to keep the temperature tight. This smoker puts out the best flavor meat. I keep the exhaust damper open just enough for a finger. If the wind is blowing to the left you...
I have a Big Green Egg XL model. With a growing family with in-laws and grandchildren I decided to purchase a Jambo Backyard model. I decided against the reverse flow and rubber wheels. I wanted true flavor not burning drippings on a steel plate or rubber wheels that would rot in the California...
Cooked meat in my Alto-Shaam on hold mode keeps the internal temperature of the meat about 10 degrees less than the setting. A setting of 165 will hold the meat at 155. I read somewhere that Aaron Franklin keeps his wrapped meats on cooling racks until the internal temperature drops low enough...
Sounds like it didn't cook long enough to tenderize it and the internal temperature wasn't high enough to break down the fat. I had a smoke like that once where I pulled by the thermometers with your results.
Welcome. I used my Bar-b-chef smoker last weekend to smoke three St. Louis cut ribs. Added about three small chunks of apple wood ever 20 minutes after the starter charcoal was white. No spritzing this time. After two hours mopped with maple honey glaze. Smoked four hours and two in the foil...