Food Smokers and Smoking Tips/Tricks/Techniques

No temp. Bend test.

 

Bend test, it’s hard to temp ribs IMO.

 

Agree bend test.

 

Is there a temp range? I’m just trynna gauge when I should throw on the tri tip. They were about 140 after the first 1.5 hours. I will do the bend test later on though

 

I would say in the 200-205 range is about where you would be.

 

Trying sometime soon.

 

You must. Its amazing.

And a mule to finish it off.

 

I’ve had nothing but good customer service. Even my friends who have pitboss. We send them a warranty request through Facebook messenger and I get a reply within an hour during business hours. I’ve gotten my grates repalced. My friend just got his new control board and probes sent.

I do hear their trying to call them takes forever. So try fb messenger


They did say the pit boss 1100 grates are on back order for two months

 

The chicken quarters came out great. Spicy PF is great on chicken. The Tony C’s quarters ended up a bit in the salty side, but great flavor. Maybe some low sodium seasoning would be better.



I had to pull the chuck roast at around 190 but aside from not being the most tender, it was excellent. That Unicorn dust is something special. Whenever I ball up and decide to thaw my brisket out, I have no doubt it will be amazing!

 

Had to remember how to use one of these weird things:



Smoked some beef ribs:



This stick burner thing came back to me :



Drink to go with it.

 

Nice smoke ring there.

 

Not a mule fan really. Throw me an old fashioned

 

It's a irish mule so...

 

3 racks and a tri-tip and you want them all done at the same time? lol Most likely the ribs won't be done at the same time. Pull each rack when it bends, and keep it warm. A long rest won't hurt the ribs. Put the tri-tip on when you think it's time to put it on.
fwiw I can't get any food to be done at the same time.

 

Doesn’t have to be same time but within 30 mins of each other would be ideal

 

My grills built in gauge is a little broken (the grill is not on and has not been on in over a week)

 

Everything’s loaded up. Corn in the back. Tri tips on. Sauced half of each rack of ribs. Hopefully able to pull everything in about 45 mins

 

If it’s has a little nut on the back you can usually adjust them.

 

Where did you end up getting ribs?

 

Looking good