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Old 11-05-2005, 12:44 AM   #3
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Join Date: 06-04-04
Location: St. Joseph, MI

Keep your smoker temps around 200. Like Big Dog said, the key is to keep it low and slow. I do the 3-2-1 method with these also, just at a lower temp than what I cook spareribs at.
"You can't always get what you want but if you try sometime you just might find you get what you need"

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Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.
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