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March 7th 2015 Smoke Plan
@11:30am - smoker seems to be running on the low side of temperature, my air probe shows approximately 200° to 215° for Min/Max. Rubbed pork loin with Jeff's Rub. Increased smoker temperature setting to 275° to try to get the chamber temperature up. One hour remaining before wrapping ribs... -
March 7th 2015 Smoke Plan
@9:30am - mustard & rub ribs, cut to fit rack. Add to smoker. -
March 7th 2015 Smoke Plan
@7am - woke to check on smoker. Cabinet nicely full of smoke, however the air temp gauge says I've been floating between 220 and 190 for last few hour (min/max). Gauge showed 192 when I went out. Bumped smoker setting up to 230 and will check temp again in 15minutes. Planned to probe meat at... -
March 7th 2015 Smoke Plan
===March 7th @ 3:30am=== Smoker @ 225, Amnps filled with hickory & lit at both ends, burn 10mins before adding to mailbox. Place Boston butts on rack and place in smoker @ 3:45am -
March 7th 2015 Smoke Plan
====March 6th==== Stop by the store today to pick up Hickory pellets, foam cooler, & an aluminum tray. I saw there was one more 6# Boston butt for sale at $1.38/lbs so I bought it. Rubbed with Jeff's Rub Recipe. -
March 7th 2015 Smoke Plan
====March 5th==== Make BBQ Sauce for pulled pork & ribs! I will also have bottled commercial barbecue sauce available for those who don't like homemade barbecue sauce as hot as I do. And chili from prior meat balls and brisket!
