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  1. #37
    Senior Member SuperDave's Avatar
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    Re: Smoker recommendations

    Quote Originally Posted by whalonem View Post
    I actually cut the meat off the bone on the ribs I did not eat at the first sitting and added some BBQ sauce heated them up and placed everything on a nice fresh Hawaiian burger bun. Got to say it was very taste. Whalonem
    Leftover smoked meat always seems to taste better doesn't it? The smoke flavor really stabilizes throughout the meat.

    2003 Jetcraft SK215
    150 HP Yamaha, 8 HP Yamaha T8 & 80 Lbs Minn Kota Riptide, 2006 Dodge Dually

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  3. #36
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    Re: Smoker recommendations

    I actually cut the meat off the bone on the ribs I did not eat at the first sitting and added some BBQ sauce heated them up and placed everything on a nice fresh Hawaiian burger bun. Got to say it was very taste. Whalonem

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  5. #35
    Senior Member ampm's Avatar
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    Re: Smoker recommendations

    Quote Originally Posted by Relag View Post
    That seems like an awful long time to cook, i would just throw it in some oil on the stir fry.
    Dude, you're going to stir fry ribs?? Ok i guess.

  6. #34
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    Re: Smoker recommendations

    That seems like an awful long time to cook, i would just throw it in some oil on the stir fry.

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  8. #33
    Senior Member ampm's Avatar
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    Re: Smoker recommendations

    Quote Originally Posted by SuperDave View Post
    How long do ribs take with your process?
    I do 3 hours at 100, another hour at 150, then finish for an hour at 200, so 5 hours total. I add the 2nd batch of chips when i bump it to 150, then a few more for the last hour but i dont think the meat absorbs much after it reaches 150.

  9. #32
    Senior Member SuperDave's Avatar
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    Re: Smoker recommendations

    How long do ribs take with your process?

    2003 Jetcraft SK215
    150 HP Yamaha, 8 HP Yamaha T8 & 80 Lbs Minn Kota Riptide, 2006 Dodge Dually

  10. #31
    Senior Member ampm's Avatar
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    Re: Smoker recommendations

    Whatever meat I'm smoking i always finish it off at 200 for an hour at the end.

  11. #30
    Senior Member SuperDave's Avatar
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    Re: Smoker recommendations

    You can cold smoke cheese, sausage and salmon in these smokers as low as 100 degrees, it just means using chips or sawdust the lower one goes for heat. My personal opinion is that meat temp of ribs would never come up to being done at 150 and very unlikely to hit the safe zone of 140 within 4 hours. Most smokers have a crap box thermometer. Don't know if the 150 mentioned is true 150 or per a door thermometer reading.

    2003 Jetcraft SK215
    150 HP Yamaha, 8 HP Yamaha T8 & 80 Lbs Minn Kota Riptide, 2006 Dodge Dually

  12. #29
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    Re: Smoker recommendations

    Quote Originally Posted by ampm View Post
    235 seems high in my opinion. I like to slow cook ribs at abt 150.
    I'm not so sure that the wood chunks will ignite/smolder at 150 degrees in this smoker, Dave any thoughts? Ken

  13. #28
    Senior Member ampm's Avatar
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    Re: Smoker recommendations

    235 seems high in my opinion. I like to slow cook ribs at abt 150.

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