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Here is the aftermath. I kept the smoker around 190*. It took about 3.5 hours to get to 135*. I pulled it and wrapped it.
Thank you everyone for your assistance.
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Alright, I'm going at this again. I went to the butcher and got 4.5lb prime rib. Today I will put the SOGP and Worcester sauce, wrap it overnight. I plan on getting it in the smoker around noon-13:00 at 180-200*. How's that sound? Thanks
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Thanks dirtsailer, I'll try that next time. Like I said, I don't have much experience with beef so this is a learning lesson. Thanks again
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I use a master craft 30" electric. I got distracted with the kids right when I put the meat in and forgot to add the wood right away.
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So here it is. I got the smoker up to 250* and put the meat in. After one hour I added wood and put my probe in. At 1.5 hours I was already at 140*, is this normal? It seems that beef cooks quite a bit faster. So I wrapped it in foil and turned the smoker off. The meat sat in there for about two...
I have a 3.5 pound roast that I want to smoke on Saturday. I don't have much experience with smoking beef. What temp should I set? From what I was reading was about 250*. There also seems to be a big range on IT. I think I want it done medium and that's around 140-145*. Im just looking for some...
That snow storm was a joke. I'm right up the road in Chesapeake. The wind was the worst part. Where do you get your oysters?
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I have the 30", but I got it on amazon. I really enjoy it. Coming from charcoal and propane smoking, this is easier. I have noticed that the thermometer on the display unit is off a few degrees. My Thermo Works thermometer gives a different temp. I hope that's accurate for the money I spent on...
Hello everyone, I've been lurking around for a bit and finally decided to join. There is a lot of great information on here. I'm not new to the smoking world. I did recently purchase my first electric smoker that I have become quite fond of. I look forward to sharing with all of you.
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