Recent content by Mathias

Much appreciated, thank you! The extra details give me much appreciated insight. Gonna our in the work, low and slow!

Howdy! Great post, and delicious pics :) Hadn’t heard about that charcoal trick yet, will be doing that today. You state it’s a 2-1-1 smoke... I am just not clear on the last hour: is that back in the electric smoker, just no foil? And if so, are all 4 hours on 230°? Thanks a bunch, about to...

Worse than I thought :( I was wrong in assuming this method. Next time I’ll go a little hotter, and with a little water in the pan. Plus... the marinade didn’t do its thing. Meat tenderizer would be better.

Hi all! It’s almost 9 a.m. I fired up the electric smoker. I cut 2 slabs of pork ribs in half yesterday afternoon, marinaded them in sweet and sour sauce and put them in ziplock baggies. I’m thinking they’ll go in at 210° in a little bit. Not going to wrap them halfway, and not going to use...

YES! Handles, lol. Only thing I’d change. I do use the cover, but I’m a lazy cleaner (it’s all seasoning to me..!) and I’ve only had it since Christmas, so not even a year. When I still lived in California I’d start my tri-tips on it for 2 hours and then finish on the grill. Now that I’m in...