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Originally posted by MaxD:
I will try

It's pretty easy, just go to the top of this forum where all the threads are listed. Click on "new" and select "discussion" Just put a good explanation for the title and do everything you posted here.

You've got a lot of relevant data, you can actually copy from here and past it there.

If you need help, just PM me.

I agree with Big Tub. Smoking my first PB tmro. 6.5lbs.

Silly newbie questions but this is what 101 is about. Dale mentioned aluminum pans. I smoke meatloaf in an aluminum pan. You don't do this with a PB do you?

Your ribs 101 gave specific info to start your adventure (basically 3 hrs then check every 30-45 min until done. spray with apple juice each time door is opened).

I know PBs vary but can you do something similar for all 101s? For example, start by getting a X lb PB, start checking / basting every X often, etc...
Krash,the reason Smokin' might not post that approach is most of the experienced cooks will say.

Buy an 8-10 lb ,bonein butt.

Be sure the cooking point on the rack is around 220*-235*,set butt there,insert probe of remote therm.

When it gets about 195*,open door,wiggle the bone,and check temps a couple places.

If not done,cook another 3-5 *.

Remove, foil and hold a couple hrs,or until needed.

Most others would have varying techniques,as well.

Very much of a newbie here. Just received my SM045 and on my second smoke. First try on ribs were easy and delicious. Now have a PB in and just pushing thought the plateau. Question on your baste/serving sauce though. Do you mince the garlic or put the whole clove in and remove after cooking? Thanks for your help and for all the great info.

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