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Unread 11-26-2012, 05:15 PM   #15
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Quote:
Originally Posted by dealm9 View Post
I use a UDS and I shut them down for roughly 30 minutes. All the honey went back into the ribs and they were just the right temp for eating. My UDS went from 275 to 140 in those 30 minutes.

I was really surprised at how meaty these were. Even though I have never smoked them until tonight I have had bb's on many occasions and these were very meaty. I got these at BJ's

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I take into consideration that his heavy gauge pit comes down in temperature much slower than my lighter gauge smokers once he shuts his completely down. To simulate a slower cooling rate I graduate the shutting down of my vents.

From what you have found, this might not be necessary. It looks like a little experimentation is in order on my part.
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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