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Old 09-04-2011, 11:15 AM   #16
gambler
On the road to being a farker
 
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Join Date: 07-06-10
Location: Covina, CA
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Getting ready for round 2. Gonna smoke some tri-tip, pork ribs, and sausage tomorrow. Gonna use less wood chunks. Hopefully I don't over smoke the meat this time. This will be the first smoke using both racks and 3 different meats. Any recommendations on which meat on which rack and why? Thanks!
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