New #2 Ordered on Sunday!

[Walt]

Correct, smoker temp.

 

[DivotMaker]

I also use 225 as my "go to" temp for almost everything.  I do, however, like 250 for chicken, and have done ribs at 240, and use 200 for things like prime rib/sirloin tip roast, but I usually hang with 225.  Just seems to work!

 

[DtownRRS]

Thanks guys! I showed a buddy the smoker today, I opened it up to show him the inside and man it smelled good..... Now it's killing and I want to smoke something 

 

[DtownRRS]

Well we did another run at some ribs. 225 for 5hrs no peak with Meathead's Memphis Dust rub. Then applied some sauce and 50min more. They were perfect! Fall off the bone. And I bought a digital scale and had 2.5oz of Pecan Wood. Sweet with a light smoke taste and a little bite.

 

[DivotMaker]

Man, those look incredible!  I just ate, but you have me hungry for Q again!  You see, now, that following some proven formulas leads to great success.  Trust me, it will only get better, and more "refined!"  Congrats on a perfect smoke!! ;D

 

[DtownRRS]

Thanks again for the great tips! I think the next run will be with a brisket! I will take a look at that section for some tips.

 

[DivotMaker]

Good plan, Ed.  Lots of really good recipes here.  Find something that looks good to you, and duplicate it.  Once you get the basics of what works well, then you'll have a great base for modification to suit your tastes.  Fortunately, you're not having to start from scratch like a lot of us did!  It's incredible how much we all help each other.  Keep those successes coming.  Don't be afraid to start a new topic in the appropriate section (this one could have gone under Pork) with your cooks, from start to finish.  That way, everyone can find them easier in the future.  Again, good job!

 

[NDKoze]

It looks like a successful smoke to me.

Nice job!