jbest123
Junior Member
Posts: 60
Joined: December 2010
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Post by jbest123 on Feb 24, 2011 3:15:53 GMT -5
After waiting for a break in the weather to try it out I decided to keep it in the shop year round. I installed a range hood directly above the smoker and vented it through the wall. This way I can smoke and not have to depend on the weather. Country ribs were my first smoke. I made the mistake of either using TQ or to much TQ it was a surprise to have a mouth full of great tasting tender ham. I have to do more reading before the next go around. This photo is after one hour @ 260 deg. This photo is after three hours @ 260 deg. At this point I mopped on the bbq sauce and bumped up the temp. to 300 deg for 30 minutes.
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Pharmer Phil
Pro Member
Posts: 140
Zone:: 4
Favorite Vegetable:: Okra/Tomatoes
Joined: January 2011
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Post by Pharmer Phil on Feb 24, 2011 7:49:13 GMT -5
very nice set up, and I like the hood vent out the wall, I could use one of those...and those ribs look YUMMY
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Post by daylilydude on Feb 25, 2011 0:08:33 GMT -5
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Mar 10, 2011 19:18:52 GMT -5
Very nice. I am waiting on a gas fired smoking box that I have on order
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