"1.Expanded range of output voltage/wattage: With the voltage lowest to 2V and highest to 8V,
wattage lowest to 5W and highest to 30W, istick 30W can support sub ohm coil, getting ahead of
other products at the same level."
Snails - Response on Threads Part 7
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wattage lowest to 5W and highest to 30W, istick 30W can support sub ohm coil, getting ahead of
other products at the same level."
Good morning Snails 
Atty the way I do it is with indirect heat in the weber,I put a pan in the middle and build the fire on the long sides of the pan (be sure you put the grill handles over the fire so you can add more wood if needed)I rub the meat down real good with yellow mustard that seals the meat so it doesn't dry out then season it with sea salt fresh ground black pepper and garlic.I never wet my smoking wood because my books say that makes soot
Thank you!Atty the way I do it is with indirect heat in the weber,I put a pan in the middle and build the fire on the long sides of the pan (be sure you put the grill handles over the fire so you can add more wood if needed)I rub the meat down real good with yellow mustard that seals the meat so it doesn't dry out then season it with sea salt fresh ground black pepper and garlic.I never wet my smoking wood because my books say that makes soot
I got pretty close, by luck and by golly:
Yellow mustard + Worcestershire
+ Spice/sugar/paprika rub
+ briquettes on one side, drip pan on other side under meat.
+ had some hickory so started with that and then made a run for apple wood chunks. Have one (dry) on there now.
+ shooting for 250F
Did one light mop on one side so far (apple juice + apple cider vinegar + spices and some sugar). Wondering if I should mop at all...but decided I'd take soft bark or no-bark as opposed to dried out rib-jerky.
Only been 3.5 hours so far.
I never mop mine unless I'm going to sauce it
I make my own apple chunks by sawing logs into slabs about 3"then split them with a hatchet into about 1" chunks,I'm thinking if your ribs have been in there for 3.5 HRS they might be done better check them out
Atty another thing to keep in mind smoked meat will be red in color when fully cooked red doesn't mean raw
Nope, I'd guess several more hours yet. (last temp check was 230)I'm thinking if your ribs have been in there for 3.5 HRS they might be done better check them out
Looks like it will have a decent smoke ring though.
and i see all is well
bear's bear is safely out of the tree - atty had recipe assistance - time for geoff!
bear's bear is safely out of the tree - atty had recipe assistance - time for geoff!
Came out "OK". Tad dry.
Had OK bark and good smoke ring. Was tender other than the narrow end that dried up too much (it was 2 chunks in a package...sale).
This one was blurry, but you can see the smoke ring
Had OK bark and good smoke ring. Was tender other than the narrow end that dried up too much (it was 2 chunks in a package...sale).
This one was blurry, but you can see the smoke ring
Looks good from here
I come home to 67 likes. Gee... I wonder who had a little time on their hands.
And I also come home to a USPS envelope from NYS Taxation and Finance.
I have not opened it yet. I'm just sitting here glaring at it.
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