So, we finally are kinda sort of settled in here in Cedarpines Park (Crestline) so it is time to get my smoke on (before dusk when the critters come out to play
). I found out that our elevation here (5,300 ft) is almost the same as Denver's so I adjusted the air vent to 3/4 open. I have noticed that my cooking times are exactly the same as Noah's videos
I hung some beef ribs the other night. I didn't foil or spritz. I basically followed the spare rib video. I did put in the cooking grate to sauce the ribs toward the end (beef ribs have more bones than meat and I was concerned about them breaking free from the hooks (which they didn't) when the meat got tender.
I also have been using the Royal Oak 100% hardwood briqs. I haven't really noticed a difference in flavor from KBB.
Last night using PBC Beef and Game rub, we did a couple of Tri-Tips. Nothing does a tri-tip better than the PBC.
Sure gets dark on the Mountain at night.
Thanks for looking at Smokes cooking