- Jan 15, 2007
- 9
- 10
Ok... So I love BBQ and decided since I now live in the south, I better get smokin!!! I bought a nice little Char Broil smoker with the firebox on the side.
I tried the 3-2-1 recipie. I used a mix of apple and mesquite to smoke 2 racks of babybacks. I used a rub from a BBQ place I love.
So I did my best to maintain 225 throught the 6 hours (turned into 7.5, more on that soon). I used a remote meat thermometer to monitor the temp of the meat. The smoker has a built in Temp thermometer. Which I used to monitor the temp... I think this was my first mistake. The thermometer is on the top and only goes down 3-4 inches. So the meat and the end of the thermometer are 4-5 inches apart.
The problem is the meat never came to temperature. The hotest it got was 135. So after 7.5 hours I put them in the oven to finish up... I know.... I know... I should not have given up... But I had to eat...LOL
My new plan is to get a thermometer for the grill level. What else can I do?
Thanks!!!
TREE
I tried the 3-2-1 recipie. I used a mix of apple and mesquite to smoke 2 racks of babybacks. I used a rub from a BBQ place I love.
So I did my best to maintain 225 throught the 6 hours (turned into 7.5, more on that soon). I used a remote meat thermometer to monitor the temp of the meat. The smoker has a built in Temp thermometer. Which I used to monitor the temp... I think this was my first mistake. The thermometer is on the top and only goes down 3-4 inches. So the meat and the end of the thermometer are 4-5 inches apart.
The problem is the meat never came to temperature. The hotest it got was 135. So after 7.5 hours I put them in the oven to finish up... I know.... I know... I should not have given up... But I had to eat...LOL
My new plan is to get a thermometer for the grill level. What else can I do?
Thanks!!!
TREE