ronb
Junior Member
Posts: 11 
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Post by ronb on Mar 8, 2014 17:22:24 GMT -5
Is it advisable to smoke ribs using the smokenator. Every recipe I have researched recommends the 2 zone method. Is there a recipe using the smokenator?
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Post by ecripps on Mar 8, 2014 17:25:01 GMT -5
I use the 3-2-1 method. 3 hours of smoking with water in the pan, 2 hours without water (dome temp at 350) and ribs foiled, then one hour at 180 without water and ribs un-foiled.
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Post by ncsmoker on Mar 8, 2014 18:07:15 GMT -5
With the moisture using the SN I don't use the 3-2-1 method I smoke the ribs for 5 hours with smoke for 4 hrs. and then take away the water the last hr. You will have to adjust the vents to maintain your temp when you take away the water. Just did some baby backs last Sunday and used a 3hrs. smoke and water, 1hr. no water and smoke. they were delicious.
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ronb
Junior Member
Posts: 11
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Post by ronb on Mar 9, 2014 8:16:30 GMT -5
Almost there. What's a good dome temp? More replies would greatly be appreciated.
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Post by ncsmoker on Mar 9, 2014 18:51:11 GMT -5
I drill a hole and put a thermometer that has a 1.5" probe in the dome. I use a 230 to 240 degree temp on this thermometer this checks to 220 to 230 at the grill. No need for you to drill a hole just use the same temps and you will be fine.
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