- Oct 13, 2013
- 10
- 10
I have heard so much about you all. Now I am part of it. Smoked two racks of pork ribs and one of beef the other day on my new electric smoker. Where have I been for so long trying to keep the same temperature for 6 hrs on wood. They wre delicious and used the 3-2-1 method. Think next time I will only go 2 instead of 3 on the beef. Good to be a part of all of you all. Happy Thanksgiving and my bird will be in the smoker early in the morning.
The Smoken Dunn
The Smoken Dunn