User Panel
User Panel
User Panel
|
Posted: 9/6/2014 8:10:59 PM EDT
[#1]
The die hard smoker's will be along shortly, not I... They'll need your start temp, straight out of the fridge or room temp?
|
|
|
|
Posted: 9/6/2014 8:27:51 PM EDT
[#2]
Out of fridge
|
|
|
|
Posted: 9/7/2014 1:11:16 PM EDT
[#3]
Is it 'bone-on' or have the bones been removed. If so, were they tied back on? |
|
|
|
Posted: 9/7/2014 2:29:07 PM EDT
[#4]
Bone on standing rib roast
|
|
|
|
Posted: 9/7/2014 3:14:55 PM EDT
[#5]
I'm gonna guess a minimum of 4 hours to get the center to that temp using 220 degree smoke. Wet smoke vs. dry smoke makes a bit of difference too.
|
|
|
|
Posted: 9/7/2014 3:40:30 PM EDT
[#6]
Using a WSM with a sand filled water pan. 4 hours is about what I was thinking but would hate to overcook a $80 junk of meat and want to to be ready when it's time to eat
|
|
|
|
Posted: 9/7/2014 4:26:54 PM EDT
[#7]
Quote HistoryQuoted: Using a WSM with a sand filled water pan. 4 hours is about what I was thinking but would hate to overcook a $80 junk of meat and want to to be ready when it's time to eat Once you hit the 3 hour mark, check it about every 20 minutes with your thermometer. Given the relatively low temperature in the smoker, it's not like it will go from raw to charcoal in 20 minutes.  |
|
|
|
Posted: 9/14/2014 8:46:23 PM EDT
[#8]
Quote HistoryQuoted:
Using a WSM with a sand filled water pan. 4 hours is about what I was thinking but would hate to overcook a $80 junk of meat and want to to be ready when it's time to eat Can you guys explain this? Is it for mass and do you add water to the sand? Thanks |
|
|
|
Posted: 9/14/2014 8:50:22 PM EDT
[#9]
Quote HistoryQuoted:
Can you guys explain this? Is it for mass and do you add water to the sand? Thanks Quote HistoryQuoted:
Quoted:
Using a WSM with a sand filled water pan. 4 hours is about what I was thinking but would hate to overcook a $80 junk of meat and want to to be ready when it's time to eat Can you guys explain this? Is it for mass and do you add water to the sand? Thanks The sand is for thermal mass, helps stabilize the temps with out being the big waste of fuel/messy clean up that water is. cover sand with Tinfoil and toss Tinfoil at end of the cook. Clint |
|
|
|
Posted: 9/15/2014 8:47:01 AM EDT
[#10]
That's clever, will try it out the next time.
Thanks, Clint. |
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
