chrisr
Is lookin for wood to cook with.
Getting ready for my first comp so I tried a test run last weekend with all the meats on my Oklahoma Joe offset smoker. I had one brisket, one pork butt then later added 2 racks of ribs and a couple of half chickens as well. I failed to have my ribs and chicken finished on time because they took a lot longer to cook I guess because the brisket and pork butt was in the smoker at the same time. Ribs on average take me 4 1/2 to 5 hours but took almost 7, and the half chickens took longer as well. I had my temp set between 285 and 310 almost the hole cook. Can anybody with a smoker like this or offset smoker give me some advice? I was thinking of starting way ahead of time and if the meat is done way sooner I could always put it in a cooler to rest.