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Smokin in the snow

mustplumb

Newbie
11
10
Joined Dec 8, 2013
Hi all,  Sonny from WV here. I fired up the new CI smoker this morning with a ham, ribs, and sausage.  I am at 215 degrees so I think my meat will come off in the order of sausage 2hrs, ham 4hrs, ribs 6hrs.  Make sense? 
 

GaryHibbert

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
7,966
1,265
Joined Jun 20, 2013
Hey Sonny

Welcome to the forum.  Lots of good people and great info here.  Sounds like you've got a feast on the go.  Don't forget the pics

Gary
 

mustplumb

Newbie
11
10
Joined Dec 8, 2013
Thanks Gary, 1-3 inches forcasted through tomorrow, yet I have 3 inches already 2 hrs. into the storm.  I'm surely not gonna starve though.
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,952
4,433
Joined Jan 6, 2011
[h1]
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h1][h1]  [/h1][h1]Gary[/h1]
 

timberjet

Master of the Pit
3,533
154
Joined Jan 29, 2010
Welcome! 6 hours for baby backs and 7 for spares or maybe 6.5 spares. That is what usually works for me. We refer to the 3-2-1 method here a lot. That is 3 naked 2 foiled 1 back on the smoke to firm up. Sounds like you might already know that though.
 

seenred

Legendary Pitmaster
OTBS Member
Group Lead
9,243
561
Joined Feb 9, 2009
Welcome to the group!  You'll find that this is a great place to share ideas on smoking, grilling, etc.  There are plenty of folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

Red
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,952
4,433
Joined Jan 6, 2011
Where are the pictures ?

Gary
 

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