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Recent content by TunaciousBBQ28
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Your smoker has an old style temp control system. I believe you can upgrade that to one that has more settings. My Texas model is about 8 to 10 years old, and is analog with a dial. It has 10 temp settings. It looks like yours has: Smoke= 150 to 180 F. Medium=225 to 275F. High = 350 to 400F. On...
Thanks for the compliments and my wife is smiling too. The part I like about no wrap is I have better control of the product. When I wrapped, I would open the wrap to probe the meat, but it maybe too late by then. I'm a convert of no wrap.
I was researching a Gravity Q, the Masterbuilt 800 for my Sister and I came across a video on no wrap ribs. I thought I would give it a try and boy was it good. No more wrapping for me.
The cook temp was 250 degrees for 4.5 hours or 203 to 205 degrees.
I used a Traeger Texas and cherry pellets...
I agree with thermometer inaccuracies. I keep the probe clean, but I need to do a test and calibration. BTW. The 250 to 260 degrees I was quoting was from a Thermo Works probe at grill level. I will do the boiling water test on it to see if it is off.