- May 31, 2006
- 10
- 10
I am new to this board, lurked for a while, and came OUT. I have a Brinkmann vertical smoker (all in one) I converted it to nat. gas. My ? is we picked up some beef boneless ribs at Costco to day and thought "lets smoke em" What to do till you get it down. My jerky is done at half throttle in 3 hours, two racks, 1/8" thick. My thinking is get the smoke flowing 1-1.5 hours and stick a thermometer in them for a reference. Has this board got some in-put?
Thanks
Jim
Thanks
Jim