I have a Cookshack electric. When I do ribs on it, I do three racks (Costco) cut in half and hung with hooks, 225-250° for 5 hours. I use 2 or 3 wood chunks, and they usually come out great. Not as much smoke flavor as the PBJ, so I’ve been doing them on that for a while.
Have fun here, you’ll enjoy it.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
I followed the basic plan as laid out in the "Best BBQ Ribs You Ever Tasted" page and they turned out great!
I'm now addicted.
I think the electric smoker can do a dang good job, but from what I've read on here from the links many of you provided, other types of smoking with combustion instead of smoldering will only result in even better food.
It's cool that this place is so welcoming! Cheers, everyone.
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