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?
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.
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.