OBS on order - new member

Started by jeff_smoke, December 08, 2008, 07:46:31 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

jeff_smoke

Well, we're at 104 degrees internal temp on the rib roast.
Temp on high in the smoker is 246 degrees and holding pretty steadily.
I've decided I'm going to have a look at the outside of the roast
at 110 degrees. If it looks like it has a bit of crust to it, I'll just
finish it off in the smoker to 125 degrees. Otherwise, I have the oven
preheated to 400. We'll see.

jeff_smoke

More play by play....
I put the roast in the oven at 110 degrees up to 125 degrees.
After removing it from the oven, I noted there was more of a nice
crust to it. So, I think I'll be glad I did that. meantime, I wrapped
in foil and encased in towels. Got about another 20 minutes before
carving. I also checked the temp with another thermometer and it
was right on 125. So, the ET-73 is on the mark.

Mr Walleye

Sounds great Jeff!

We're sitting here droolin' & waitin' for pictures!  :D

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


jeff_smoke

That's exactly what I'm trying to do, but can't figure out how to attach.    :)
In Help under "Attachments", all it says is something like - If enabled, it allows you to browse and attach files,
but doesn't say a word about how you tell if it's enabled or more importantly how to do it if it is enabled.
If some somebody can help me out here, I've got a few nice photos.   ;)
I at least knew to take them in very low resolution for forums.


Smoking Duck

Jeff,

Sign up for a free videobucket.com account.  Uplaod your pictures to videobucket.  Then when loaded on videobucket, click on the IMG url and paste into the body of your message here.

SD

Steeler....she's a keeper!

Who doesn't love lab puppies?


Click here for my blog: La Cosa Smokestra

Mr Walleye


Click On The Smoker For Our Time Tested And Proven Recipes


jeff_smoke

Thanks Mike.
I'll post them later when I have some time.
The roast came out really good. I like the rub. I think I would not use quite so much smoke next time
and maybe a wood that is milder. I used three cherry and two oak.
The ET-73 worked great. All in all; pretty successful first big smoke.
Thanks for everyone's input !

jeff_smoke

Below is a url to my personal web site. It doesn't preview,  but maybe you'll be able to click on it.
http://home.comcast.net/~jeffhale2/site/?/page/Smoked_Rib_Roast/

Mr Walleye

Congrats! That's the best part Jeff!

Playin' with recipes till ya get them dialled in to your taste!  ;)

It's all good!  :D

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


jeff_smoke

Thanks Mike,
     it was lots of fun too. I think ribs are next.   :)