I’ll be posting a blog about me fixing and cleaning up my sm150. Simple oven temp probe fix and cleaning. About 15 years of grease and gunk she has a new lease on life.
But tomorrow I plan on doing a brisket, two pork butts, 4 racks of ribs, and possibly beef ribs.
On my main smoker, a Myron mixon, is do it at 275 until done. I want to try doing it at 225 since I have the ability to with the cookshack
Any suggestions on the maiden voyage?