I have 6 side ribs and 6 back ribs on the OKJ Highland. I also have a whole pork shoulder but not enough room to cook it all so the shoulder is going on tomorrow.
I originally used some rib racks to stand the ribs up on their edges during the first 3 hours in the smoker, but ditched the racks so I can more easily mop them until they’re done.
It is in really humid here today and we’re under a tornado watch right now. Had to extend the stack a bit but didn’t have any pipe so I rolled cardboard around The existing smokestack and secured it with electrical tape! It actually is working just fine. LOL
I hate cooking in humidity and rain but what can you do when you’re meat is ready to go?
I originally used some rib racks to stand the ribs up on their edges during the first 3 hours in the smoker, but ditched the racks so I can more easily mop them until they’re done.
It is in really humid here today and we’re under a tornado watch right now. Had to extend the stack a bit but didn’t have any pipe so I rolled cardboard around The existing smokestack and secured it with electrical tape! It actually is working just fine. LOL
I hate cooking in humidity and rain but what can you do when you’re meat is ready to go?