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Brown Cafe UPS Forum
Life After Brown
The smoker is lit
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<blockquote data-quote="barnyard" data-source="post: 1064512" data-attributes="member: 13921"><p>I currently have a Kamado Joe with an Auber temp controller. I have been cooking BBQ for 20ish years, most of those with a Weber Smoky Mountain, 3 years with the KJ. </p><p></p><p>Last night I fired up the smoker, set the controller to 210 and woke up to 2 pork butts that are ready to pull. Added some more charcoal and another hunk of wood, set the controller to 200 and 3 racks of ribs are now. I lower the temp on ribs so that the sugar in the rub does not burn (burned sugar = bitter). After the ribs have been on for 2 hours or so, I will start glazing them with raspberry/jalapeno jelly once an hour until they are done (should be 5-6 hours.)</p><p></p><p>Going to give my helper a half rack, the barrista at the coffee shop where I have coffee and cookie will get another half and the rest will go to family for holiday gifts.</p><p></p><p>I love home smoked BBQ.</p></blockquote><p></p>
[QUOTE="barnyard, post: 1064512, member: 13921"] I currently have a Kamado Joe with an Auber temp controller. I have been cooking BBQ for 20ish years, most of those with a Weber Smoky Mountain, 3 years with the KJ. Last night I fired up the smoker, set the controller to 210 and woke up to 2 pork butts that are ready to pull. Added some more charcoal and another hunk of wood, set the controller to 200 and 3 racks of ribs are now. I lower the temp on ribs so that the sugar in the rub does not burn (burned sugar = bitter). After the ribs have been on for 2 hours or so, I will start glazing them with raspberry/jalapeno jelly once an hour until they are done (should be 5-6 hours.) Going to give my helper a half rack, the barrista at the coffee shop where I have coffee and cookie will get another half and the rest will go to family for holiday gifts. I love home smoked BBQ. [/QUOTE]
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The smoker is lit
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