Recent content by Duff SE Mich

Before: 3 racks of baby back pork & two racks of beef short ribs After: not bad, baby back had adequate amount of smoke flavor (sat on the bottom most rack for three hours @ 275F; beef ribs had very little smoke ring on the top portion (?should have smoked them meat side down?). Scenario...

Bought a used 22 WSM and attached a 12” Pellet Pro Hopper onto it. Not too many lessons learned about doing this, but through several brainstorming sessions, I figured it out. Smoking pork baby back and beef short ribs today in 40F temperatures. Set the controller to 275F and we’ll see how...

Bueller, Bueller .... anyone?

I PM'd you but no response