Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. D

    Boneless beef short ribs

    I thought you could pull rib meat at 200 for pulled taco 🌮? I don’t know, I think I learned I’m not a beef short rib guy.
  2. D

    Boneless beef short ribs

    I bought the short ribs to smoke. I lightly seasoned and smoked @ 225. I figured I’d go for a 3,2,1 cook. After the 3hr smoke I check temp and we were at 150. I figured ok let’s wrap them. About 2hrs after wrapping I checked and we were at 202deg. Wow they got away from me. I unwrapped ,put some...
  3. D

    New to smoking

    Here’s the vent..
  4. D

    New to smoking

    I was going to seal it up but I don’t know? It smokes pretty well with my few adjustments. If I close it up it’s got to vent somewhere and that pencil tube on the back is just silly.
  5. D

    New to smoking

    It won’t smoke hardly at all if I don’t let some air in. I swapped the bottom tray around and use the larger tray for chips and small tray for water. Seems to smoke pretty well and for a long time. Can’t believe there’s no adjustable vents. I tightened up the door the best I can.
  6. D

    New to smoking

    I bought a small electric smoker from bass pro shop. It’s a Dyna-glo. I’m learning a lot with it. My first smoke was a beef roast and it turned out just ok. My next smoke was a pork shoulder that turned out great and I just did ribs that were great also. My problems I’ve noticed are it leaks...
  7. D

    Hello from Indiana

    Bought an electric smoker and I’ve had some good cooks. Been doing some reading and learning here. I have questions.
Top Bottom
Back
Clicky