Can i turn on smoke after 10 hrs

Hey Earl,

Good to see you've joined the club. I think we met in Philly last June.

I've never heard anyone complain that food from a pellet cooker had too much smoke. I don't use the "smoke" setting on my pit, but that's only because it perks along at 180-200 degrees. I finish my butts at 205, so it would be impossible to get them to temp on the smoke setting. It won't hurt a thing and you won't get too much smoke. I guess it depends on what temp you pull your butts. Please post your results!

Rod

What I feel will be better results for your ribs is to cook them at 275. This is where I have gotten most FE owners cooking them.

Hi Rodney

Yes we did meet in Philly last year along with DR BBQ. I still remember your chicken wings they were nice & hot & went over well on that rainy day. I hope to make it down again this year as well.

Earl

Earl,

Glad to see you join the club. Hopefully somebody showed you the secret handshake.

I can't take credit for those wings. They were made by Chris C. (aka Nature Boy). They were a modified version of Chef R.D.'s wings from the Green room.

Not going to make it back to Philly. Best of luck there. Figure on ordering your own Port-a-Pot!

Rod

P.S. - Eddy taught me to cook ribs. If you're cooking loin backs, take his advice and cook them at 275.