Recent content by rond1960

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  1. rond1960

    Smoking Tempertures

    DC, Good info. I can live with +/- 5 degrees. I not much of an electrician, but I think I can handle hooking this up. Also, pics would be nice. RonD @ [email protected] Thanks,
  2. rond1960

    Smoking Tempertures

    DS, Thanks for the suggestion. I assume this unit just splices into the existing power cord. What kind of low-end temp number do you experience? Maybe 175 to 200? RonD
  3. rond1960

    Smoking Tempertures

    Thanks. These pork ribs were not baby backs. They were probably about 50% larger in size. Some people call them St. Louis type ribs. I was using a Maverick Redi-Chek thermometer. Probably need to check it. You are correct about me using the 3-2-1 cooking method. I will use your tips next time I...
  4. rond1960

    Smoking Tempertures

    Thanks JJ for the tip. I was smoking pork ribs which are a different animal than fowl or beef brisket. Internal thermometers are not consistent. I was using the 3 step smoking method. By stating they were over-cooked I meant they turned out extremely dry. So dry, that the basting liquid and a...
  5. rond1960

    Smoking Tempertures

     Thanks Scott. I have smoked 15 # Turkeys and 7+# briskets successfully at 250 degrees, but it appears I am entering into another orbit with pork ribs. Internal temp measurements are hard to gauge consistently. I was using the 3 step smoking method trying to adhere to the time lines in the...
  6. rond1960

    Smoking Tempertures

    I own a Brinkman electric barrel type smoker. Most smoke recipes call for 225 degrees. I am finding the heating element, at its lowest setting, produces temperatures at 250 degrees producing meat which is overcooked. Is there a method(s) which can help reduce the cooking temperature to the...
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