peterbilt79
New member
Have 4 racks of baby backs, mac and cheese, baked beans, corn bread, cucumber salad for an opening day met smoke. Excited for opening day but really fired up about breaking in my number 3 for its first smoke!!
First smoke
- Thread starter peterbilt79
- Start date
peterbilt79
New member
Hopefully ill have something good to begin yet another Met season of waiting until next year :
DivotMaker
New member
Sounds like a great first smoke! Let us know how it goes!
peterbilt79
New member
Sorry took so long to get back, long day on monday with people showing up to help me try out my new toy and a couple of long work days. Everything went pretty well only problem that I had was that it was pretty windy out on Monday. I don't think that the smoker got up to 225. Checked the ribs 5 hours into the smoke and they were still not quite there. Left them in for another 45 minutes and they were good but probably could of stayed for another half hour but I was hungry and pulled them out. Next time it's that windy I'll jack up the temp another 15 degrees and see what happens. All in all went well for the first time using this smoker, have had much worse results on other smokers that I used for the first time.
DivotMaker
New member
That's great! Yep, I also up the temp in windy conditions. We have some regulars who always do ribs at 240, and I do sometimes, too. It really helps in the wind. But, if you have the time, low and slow never hurts. 
I smoke all my meats at 240. I have read a lot of books and articles indicating a temp between 225-240 is optimal for smoking. I have never been disappoint at that temperature. I believe it takes the downside risk out of the equation. The smoker #3 will typically settle around 230 and then turn back on and go to 240-245.
Try it a higher temp and document the results.
Try it a higher temp and document the results.
