Hi All
Just bought my 4 rack digital a month ago and I'm having issues with smoke time. For mothers day today I'm doing baby back ribs for the family. I found the 3-2-1 method but modifying to 5-0-1 or when ever done. The smoke time was easy on this as I found most ran smoke for 3 hours. But what about other meats? My first smoke was with a beef roast and I ran smoke for the whole time it cooked. I was eatable but thats all you could say for it. Any help on this would be much appreciated.
Greg
Generally most only apply 3-4 hours of smoke. This is following the belief that meat doesn't take one any more smoke after the external temp of 140 is reached
Success!! Everyone loved the ribs. Only thing I would change is the rub I used I didn't care for.
Thanks for the insight on smoke time.
Greg
Hi LanduytG;
Welcome to the forum.
The below link is a guide for smoke application:
How much smoke? (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=782#post782)
Quote from: Habanero Smoker on May 12, 2013, 01:29:04 PM
Hi LanduytG;
Welcome to the forum.
The below link is a guide for smoke application:
How much smoke? (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=782#post782)
Thanks! This is exactly what I was looking for.
Greg