Just to clarify, when you folks talk about cooking times, am I correct in assuming you
start with a cold oven and meat right out of
the fridge?
My experience:
I just got my Smokette last week. I tried a couple of slabs of STL ribs, following the recipe in the book that came with the oven:
rib rub overnight, then right from fridge into cold oven, set temp to 225 and cook for about 4 hours over 2 ounces of hickory. I hadn't read any of the forum comments (oops!) so didn't know to try the bone-tear test. The ribs were delicious but just a tad too chewy. The slabs were well-trimmed and, though I didn't weigh them, I'd guess that they weren't more than 3lbs each. Also, I didn't open the door at all during cooking. Maybe I should've allowed the meat to come to room temp first?
Chris
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