Reply to "Amerique at Cold Temps"

jay1924Member

Thanks for the advice, guys. I decided to just let the AQ do it's thing yesterday morning. I put the meat in cold, inserted the probe and set the temp for 225. The smoker at that point said 33 degrees. As I was going out to check after about 40 minutes, I heard a loud pop that rattled the cooking grates, and there was lots of smoke. The temp had overshot to about 260. I'm assuming the noise was due to quick thermal expansion of the box. At that point I opened the door for a few seconds to shed the extra heat, and the smoker settled in to 225 very quickly. Anyway, the short ribs turned out great, cooked to 190. Very tender and juicy despite being select grade. Thanks for your help!

12/21/1410:57 AM

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