Originally Posted by Fire Me Boy!:
St. Louis cut spare ribs coming along nicely. Here in a bit I’m gonna slather with sauce and sizzle them on the grill.
This is the first slow smoke on the new propane smoker I’ve been using for bacon and sausage. Once I got the temp dialed in at 225, this thing has been rock solid between 223 and 230, according to my handy dandy SMOK with air probe.
Link to smoker? I might be in the market for a new one. [Reply]
I read the gas-usage comments, one saying that one dude's wife was getting 40 hours from a tank of propane, I'm wondering if you have any way to gauge the accuracy of that claim. If so, 40 hours per tank is cheap compared to heating a chamber via wood (instead of just chips). [Reply]
Originally Posted by GloryDayz:
I read the gas-usage comments, one saying that one dude's wife was getting 40 hours from a tank of propane, I'm wondering if you have any way to gauge the accuracy of that claim. If so, 40 hours per tank is cheap compared to heating a chamber via wood (instead of just chips).
I haven’t timed it, but I’ve done several decently long smokes on one tank. [Reply]
