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BBQ help, please
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<blockquote data-quote="Forvols" data-source="post: 4969211" data-attributes="member: 15124"><p>I have weber smokey mountain 22in smoker. I usually run mine with all vents wide open a full basket of charcoal and a full lite charcoal chimney to get it started. Smoker settles out a t 250-275. I dont try to keep it a 225 or even 275 just let it run. Important thing is have the internal temp probe. I finish mine off at 200-205 degrees internal temp. If its taking too long in the smoker greater than 10hours or I dont have the time, I will finish them off in the oven (set to 295) to an IT of 200-205. Rubs you can make your own, but as a first timer I would suggest buying (Weber sweet and smoky is pretty good, so is the one I just tried Bone Suckin Sauce rub).</p></blockquote><p></p>
[QUOTE="Forvols, post: 4969211, member: 15124"] I have weber smokey mountain 22in smoker. I usually run mine with all vents wide open a full basket of charcoal and a full lite charcoal chimney to get it started. Smoker settles out a t 250-275. I dont try to keep it a 225 or even 275 just let it run. Important thing is have the internal temp probe. I finish mine off at 200-205 degrees internal temp. If its taking too long in the smoker greater than 10hours or I dont have the time, I will finish them off in the oven (set to 295) to an IT of 200-205. Rubs you can make your own, but as a first timer I would suggest buying (Weber sweet and smoky is pretty good, so is the one I just tried Bone Suckin Sauce rub). [/QUOTE]
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