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Steaks and hamburgers, although I’m interested in smoking now since my buddy smokes some awesome ribs.
08' L76 6.0L 4X4 Chevy EXT.Cab LTZ Vortec MAX with Snug top cover, Dynomax exhaust,Hptuners& K&N intake
96' Camaro M5 to A4 conversion, alot of mods . GT35R Turbo full suspension. Built engine
I just got into smoking last year. I love it. I like the electrical units as they are less maintenance and need less attention throughout the cooking process. I can just put in my wood chips and walk away, whereas the charcoal ones require a little more attention to make sure the cooking temperature stays steady.
When I do ribs I do the 3-2-1 method, but I cut out the last 1 hour. I so I 3 hours at 235*F open in the smoker, then 2 hours wrapped in tinfoil at the same temp.
They literally fall apart when you try and take them out of the foil packaging. If you don't like them fall off the bone like that you can put them in for that extra hour and it firms them back up. But if you do that I would lower the cook temperature to 225 for the whole thing.
Cool, I’ll have to remember this thread when I get a smoker this summer.
08' L76 6.0L 4X4 Chevy EXT.Cab LTZ Vortec MAX with Snug top cover, Dynomax exhaust,Hptuners& K&N intake
96' Camaro M5 to A4 conversion, alot of mods . GT35R Turbo full suspension. Built engine
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