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Boberino:

What are you using? If it is a Cookshack the problem is usually that they run too moist. You have to open the door several times during the cook to dump moisture when you want to dry things out like jerky or smoked fish. Read the ribs 101 that appears at the top of the "Ribs" page. Lots of good info. Do a search for Johnny Trigg style ribs and give them a try. Great moist, pull off the bone ribs.
quote:
Originally posted by boberino:
I have been using an Amerique for years with a tried and true recipe:
220 degrees
4:00 hours smoke
Foil/ Sauce
1:00 hour more
But I have a smaller one I have tried at a Cabin and used same recipe but they seamed dry even with the sauce. wasn't sure if I needed to add a little water. I read it might help.


Some of the smaller smokers have a littler element, so it may not be cooking the same as the AmericaQ. Use your same times and try it at 250* and see if that doesn't help.

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