Smokin in the snow

[mustplumb]

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]

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]

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]

[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]

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]

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]

Where are the pictures ?

Gary