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I am tried of GAS!!!
I just got done eating my St. Louis pork ribs that I had to cook in the oven, because I couldn't keep my GOSM up to temp. I had it 225 then a little breeze picked up and I couldn't block it enough to keep my temp above 200. 25 here today. I have smoked many times at lower temps, so I think that...- SBilbrey
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- Replies: 15
- Forum: General Discussion
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Happy Thanksgiving
15lbs spatchcock smoked with cherry wood. 165* took 4.5 hrs at 270*
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