Today I had to cook 3 loins of prime rib for the restaurant special tonight & have been plagued with the usual problem of how do we get more smoke on the meat?
So I tried this;
I put the rib on 9:30am on smoke & let it go till 1:30pm Then I turned the thermostat up to 180. Nothing new here, except I put a metal cup of pellets on the floor of the FE & started them with a propane torch. I ran a total of 3 cups about 2/3 full between 9:30am & 5pm. I also was using Branch Creek pellets.
Rib came off with a better smoke flavor at about 145 deg. internal temp. The cup didn't seem to affect the temp any either.
Rib was pretty darn good too!
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