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15.5# bone in rib roast cook
Morning all - I've done 6#-8# several time with great success, but never anything this big. Am I being too ambitious trying to leave it whole for presentation purposes? Thinking 6ish hrs to 130 should work, but really am just shooting in the dark. Any advice? -
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Smoked wings
Threw a few wings on the smoker today. Poor smoker looks empty. LOL Marinated overnight in Italian dressing, hot sauce, soy sauce and worcestershire sauce. (Recipe from here) -
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1st Brisket smoke Updated with QView
Assembled the new Smoke Hollow 4424162 and got it cured in today. Figured I might as well go all in on the first smoke with it. Will be doing 2 fatties, 2 chickens and a 15lb brisket. This is my 1st brisket, but plenty of beef ribs, pork ribs, chicken and butts were done on the old smoker... -
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Long time lurker
Hello from sunny Florida! Been a long time reader, but finally got around to signing up. Just ordered the Smoke Hollow 44241G2 to replace an old 24" that finally died. Can't wait to get it up and running so I can finally do ribs withing cutting in half. Buddy
