Reply to "Moving from Traeger to SM160"

electrotechMember

It is hard to give an exact time because meat temp oven temp at start as well as the meat density all have a play in that. To give you my best estimated guess starting a 26 lb. load with 50° meat temp on baby backs from room temp. My best guess would be 2.5 to 3 hours. I have seen full 50 lb. loads that took 3.5 hours to make it to temp. Keep in mind that the ribs are cooking that whole time. How is your unit vented?

10/2/2011:37 AM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...