Electric oven smoker conversion - Smoking Meat Forums
Aug 26, 2016 Used olive oil and 'rib rack rub' from store. 3 hour smoke at 225 using Todd's pitmaster choice. Then foil for 1 hour back into smoker. Bumped temp to 275 then back in the smoker (no additional smoke) for approx 1 hour pulled at 195 I.t. On a scale of 1-10 I'd give em a solid 8-1/2 thanks SMF for all the info!!!
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