garand555
Smoke Blower
[quote name="Bearcarver" url="/forum/thread/106095/frank-beats-sweet-lucy-s-smokehouse#post_627825"]
Depends---We generally do ribs by time (3-2-1 or 2-2-1, etc), so if he was talking about ribs...............
Bear
[/quote]
He was talking about pretty much everything. I imagine that cooking by temp when you load some big industrial beast up with 25 butts and 25 briskets would present a challenge all in itself. I know that some on here do chicken by time, but they've also done enough chickens to know how long to go in their equipment, and chickens tend to not vary a whole lot in how they cook.
Depends---We generally do ribs by time (3-2-1 or 2-2-1, etc), so if he was talking about ribs...............
Bear
[/quote]
He was talking about pretty much everything. I imagine that cooking by temp when you load some big industrial beast up with 25 butts and 25 briskets would present a challenge all in itself. I know that some on here do chicken by time, but they've also done enough chickens to know how long to go in their equipment, and chickens tend to not vary a whole lot in how they cook.