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Morning Guys, ive been smoking ribs for 6 months now (noob) and i always foil they taste pretty good but for me they come out over cooked they are alway falling of the bone, i havent tried smoking ribs with out foil. my question is if i dont foil how long should i have my MES running at 225?
Quick question guys, do you know of any mods when it comes to the water pan and the wood chip pan? they seem too small, if i get a nice aluminum foil type pan ( forgot what they are called) and place on the last rack will it work?
Good morning guys first of all i love this site!! lol now i have been smoking for a few months never used a meat thermometer, i have been wanting to smoke a big brisket for a while now and i found the maverick et 808 for $12 i went ahead and ordered the unit since its cheap compared to the other...