Bottomline...when conditions vary, (lbs. of meat, weather, cuts of ribs, etc.) we have to make an educated guess on each number of this 3-2-1 guide. use your experience/instinct to tell you what to do. You just have to learn to trust yourself.
Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS.[/COLOR]
"Nice talkin' to ya":yo: