My ambient probe placed in the front lower grate read about 40 higher throughout the cook.
Smoker is allegedly 6 yrs old and I got it for $20 so I don’t mind replacing things but don’t know if placement mattered or if that warranted getting a new one.
Ribs were done at 225* until 165 internal then wrapped and smoked at 250* till 200 then sauced and unwrapped for ~1 hour. It went a little faster than I expected. Two rubs, one traditional one asian-ish style. Didn’t fall off the bone everywhere but some did.
Wings were in at 225 until they were about 170 then sauced and put back for 10-15mins and re-sauced in a bunch of different sauces.
Corn was used for this and I highly recommend you make it 10/10 it was a huge crowd pleaser: https://www.thekettleguy.com/smoked-mexican-street-corn-dip/
No pics of wings or corn dip bc they disappeared. Open to recipe/method suggestions. I’ll probably rub/dry brine day before for everything next time.
*Also the ribs had some weird bone pieces/fragments between each rib. Should I have removed those before? Is that typical?
by zillyzalmon
Dining and Cooking