Big F,
The only thing we smoke to time is ribs .Everything else is smoked to temprature.
The basic rule of thumb is 1.50 / 1.75 hrs per lb .
But i've had meat go longer time and less time . That's the reason for all the thermometers .
Anyone who is interested in learning about smoking should go to smoking meat forums .com and look around.
We are having a gathering of the smokers on oct 8 - 9 - 10 outside of franklin La, at one of the members farms. we will be doing sausage making demo and i will be doing a chicken sausage and shrimp gumbo demo fri night .( yes we have yankee members who don't know how to make a roux) saturday we will be smoking butts , briskets , moink balls and prime rib for dinner. Lunch will be smoked snacks and cracklins and leftover gumbo
Full breakfast will be served both saturday and sunday.
There will be some top notch smokers doing the cooking. If any off y'all are interested in coming for a day or for the weekend and want to learn alot about smoking in a short ammount of time please pm me for more details
Bob
|