Basic question on 2-2-1/3-2-1 Timing

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

thedude99

Newbie
Original poster
Oct 28, 2013
18
20
Toronto, Ontario, Canada
Hi,

With the 2-2-1/3-2-1 method, do you generally keep track of time from then you put the meat on, or when the smoker comes up to temperature?

I'm smoking some back ribs with 2-2-1 in the Canadian winter on my MES, and the temperature dropped a fair amount while I was putting the ribs on.  It's taken around 30 minutes to come back up to 225. and I'm guessing that I should probably leave them on in the initial stage for more that 2 hours as a results.

Any advice would  be greatly appreciated.
 
In your case start the timing after the ribs are in and the smoker is back up to temp. The difference of 30 minutes in the first stage will have no affect...JJ
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky