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That makes a lot of sense jimmy, man the advice in this thread has really turned around! last night i had a rack of ribs and a pork belly in the fridge that i had planned to smoke over the weekend, but it just didnt happen. in order to not waste the meat i ended up needing to bbq on a "school...

I disagree. Beef is technically “done” at 165 so, pulling it at that temp would save time. at 165 It would technically be done, just not tender. So in theory, I think the concept stands up and shouldn’t get anyone sick anymore than warming up a Tough left-over pot roast in the microwave.

This is a great post, thanks for all the hard work!

Really great info, you’re right when your racks get beyond double digits wrapping is a real pain. Hopefully I can figure out the process in time to “nowrap” it this summer!

Trying no wrap spare ribs for the first time tonight. Excited to see how they turn out. I do some catering and that means 10-20 racks of ribs, along with pork butts, maybe chicken, maybe brisket... so, to eliminate the need to wrap all those ribs would really be nice. Time, energy,expense...

Wish I would have taken a pic of the meat on the smoker... Missed opportunity, those are always the best pictures.

Thanks to all you guys for the encouragement, without you and beer I would have never went for it with such gusto and reckless abandon!

Pork turned out, nice amount of smoke and the temperature was very steady. The heat had a lot longer distance to travel so that really made managing the fire quite different, not bad, just different. Really had to baby the fire to maintain a good draw through the chimney, add a little bit at a...

Hashtag cozy smoker times

Thanks! Sure beats standing out in the snow. I'll be sure to check in tomorrow and take a couple pics of the setup in action. Well see how it does on a few butts and a couple racks of ribs.

Initially it was a bit smoky in the garage so, i was kinda wondering if this was going to be worth it... Now that the fire has burned down some and is running clean its actually pretty nice in there, a little smoky but not bad. I shut the door and things are warming up some. I have to go rub the...

Just got it all hooked up, which was a lot easier than i anticipated (how often does that happen?) The garage is getting a little smoky but its doable if i leave the doors cracked, also the smoker is warmed up and the little bit of grease in it from the last cook is making the smoke from the...

Hey everybody, Im here Lemmon, SD today's projected high temperature is -10, and tomorrow im sure wont be much warmer. I have a bunch of butts to get cooked and a buddy and i got to thinking (which is dangerous). We are going to attempt hooking my smoker to the chimney in my garage. I have no...

Thanks guys

Hello all, I have been using the forum here for a while, really enjoy the resource. I figure its time for me to stop being the creepy weird anonymous guy in the corner and join up! I currently live in Lemmon, South Dakota. I started out smoking with my dads bradly dorm fridge looking unit...