Shmokan
New member
Well 1st go at it I'll chalk up as a success. After a 5hr break in I decided to do some St Louis baby backs. Did two full racks plus bottom rack with potatoes. 1 full rack cut in half fills up 1 shelf. Did the mustard and rub and into the fridge for about 18hrs. Were slightly chilled yet when put into the smoker, Potatoes (5) were nuked together for about 4 min (just to warm them up and give them a start) plus 3 oz. of hickory. 6 hours later (@235deg no peek) they were fall of the bone done. Let rest for an hour........ Awesome flavor! Sorry no picks was too busy eating. For the next round (to be picky) I will cut back half to 1 hour and go 2.5 oz on the wood because there was Plenty of smoke flavor and almost too much "fall off the bone". Don't have any heat probes yet (can't decide which one is more usable) I'm thinking of an Auber. I do believe I have made a good choice for my long awaited 1st smoker. Thanks guys this forum helped with my decision.
Brad
Brad
