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Old 07-18-2013, 07:09 AM   #3
On the road to being a farker
Join Date: 05-28-12
Location: Edmonton, Alberta

I prefer to smoke my ribs at solid 225 grate level temp. Thick walls and air tight seal on the Kamado should maintain moisture better than any metal cooker can.
Super fast Red Themapen, Weber Platinum, Kamado Joe Big Joe, Maverick ET-732
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