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Internal temp is 125 now, I’m going to put it back on the smoker until it reaches 135 then pull her, rest and eat! Fingers crossed. I have a good thermometer.. we will see

The rib only made it to 129 being covered and insulated.. should I put it in the oven and finish it or back on the smoker for a lil bit to reach 135 or am I screwed??

Hey guys! The roast needs to be done at 3 and I’m already at 125 internal temp.... should I pull it off and wrap in foil then put back on smoker to finish off the last 10 degrees???

So I got redemption!! Got a oven thermometer and gave bacon wrapped chicken Tits a try tonight. 3 hr at 225 adding minimal chips “ 1/4 cup every 45min” turned out AWESOME! Found out a roughly 35 degree temp difference from my rack to what the smoker was reading.

Thanks for the info, on the grill with smoker box my ribs would pull away from the bone and have a very nice reddish look to them. These didn’t pull away much at all but I’m starting to think I over smoked them giving me the blackish burnt look therefore I took them off early. Sounds like a...

This is the only photo I have, this was 2hr in and honestly doesn’t look anything like the ribs I cook using smoker box on the grill... the over smoking makes sense. It recommend to add wood chips every 1-1.5hr and I think I did it every 30min because I wasn’t seeing much smoke at all.

Hey guys/gals I’m new to the forum and relatively new to smoking. I’m addicted! So quick brake down. I started for a solid year using a smoker box on my Weber grill and have profected my ribs on it and have been very happy. I figured I’d try a smoker so I picked up a Masterbuilt electric...