My First Pron

[AzQer]

Well I have been wanting to try what I have been learning here to good use. So I thought I would share a little of my adventure with you. The country style ribs kind of got done alot but the Rib were pretty good. I found that with so much meat coverage the temp dropped to much so I racked them. I really need to work on heat tuning my smoker. I also learned to not put meat right above the heat baffle. For a beginner it wasnt to bad though. On this type of smoker will 1 water trough be enough?

 

[Harbormaster]

Them spares look tasty, and when it comes to the coutry style ribs, just tell folks that they ain't burnt, it's bark.

 

[big brother smoke]

Them spares look tasty, and when it comes to the coutry style ribs, just tell folks that they ain't burnt, it's bark.

Yea, just pull them like Pulled Pork next time! Nice groceries:icon_clown

 

[CarbonToe]

To make room in your smoker you can put them in rolled.

You sound like you learnt loads.....keep it up

 

[TygerSmokes]

That first pic had me holding on to my monitor (just a little jittery). But, the others look just fine.

I didn't see a remote thermometer in any of the pics, but that's where I would start first. You'll probably need a dual probe unit - one on the grate and the other inserted in one of the slabs. This will give you a better indication as to what your temps are doing.

 

[Bill-Chicago]

that paper towel on the floor is not even close to being thrown out.

Good pron