Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
My 2nd smoke was today...Ribs! Beef and Pork,,,It was about 15 degrees hotter today (95)....It was a chore keeping it under 245 during the hottest time of the day...I put it under shade, adjusted regulator,adjusted vents,I even put vise grips on the propane line...it held temp when there was...
I think Im going to just put both of them in at the same time..and maybe go 2.5,2,1 should I use my probe or just go by what it looks like...and temp wise 225 is perfect?
Im about to smoke ribs for the first time...I got one slab of beef spare ribs and one pork..I thought the spares would be alot bigger then baby backs.I'm going to do the 3-2-1 method ,I was wondering why the extra hour from the 2-2-1 method for baby backs..they dont seem that much bigger.I have...
3 pound trimmed Tri-Tip
I used a store bought rub,covered in plastic and let sit in fridge over night
I smoked for 2 hours at 225-245 using mesquite chunks.I pulled it when it 139,I foiled and let it sit for 15 minutes.
It was tasty but I will pull it at around 144 next time..That way the...
No im using a digital probe...I guess I'll just see how acts when its hot then decide if I wanna do the Needle valve mod..I just worry about it being to low and blowing out
Well I finally got a chance to use my GOSM..I smoked a 3# Tri-Tip...The first 45 minutes or so it kept the temp I wanted 225...But after I added wood....it seemed to creep up no matter what I did..It still never got over 250...It was sunny and about 80 that day...We will be in the triple digits...
Yeah I'm not going use it..I've seen pics of people using grilling baskets for veggies,but those are non-stick also..There made for a grill,so i'm wondering If those are alright
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.