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Thread: Smokers

  1. 12-28-2014, 12:16 PM #11
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    BigRiverMarine
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    Quote Originally Posted by "G" View Post
    I always set my timer on more hours than I need and just turn the smoker off when I am through.......I don't cook by time....I cook until I meet the required internal temp of the meat. I use a remote wireless meat thermometer.
    Hard to use a temp probe in ribs tho.
    We only sell the Best. Ranger, Xpress, Yamaha, Suzuki, Tohatsu.
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  2. 12-28-2014, 12:20 PM #12
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    Can't go wrong with the 3,2,1 method on ribs.
    Lets go soak a line. Pat
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  3. 12-28-2014, 12:28 PM #13
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    Default Smokers

    Quote Originally Posted by bowhunter012463 View Post
    Can't go wrong with the 3,2,1 method on ribs.
    Thats what I've been doing. It's almost bomb proof. I'm gonna do the 2-2-1 on my baby backs this time tho. Staying with the 3-2-1 on the spares or St Louis.
    We only sell the Best. Ranger, Xpress, Yamaha, Suzuki, Tohatsu.
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  4. 12-28-2014, 01:10 PM #14
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  5. 12-28-2014, 01:33 PM #15
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    "G"
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    Yep....thinner pieces like Ribs etc. you have to go by time....big thick pieces like turkey breasts, boston butts, hams etc.you can go by internal temp.
    I have spent most my life fishing........the rest I wasted.
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