SmokinIllini
Full Fledged Farker
Your four hour ribs -- foiling or no? Water? Temp?
270 Smoker First Impressions w/Pr0n
- Thread starter SmokinIllini
- Start date
Your four hour ribs -- foiling or no? Water? Temp?
The Duke
Is lookin for wood to cook with.
Yes I foiled after two and half hours. They were loin back ribs so they cook a little faster, and keep an eye after you foil you do not want your sugar and honey to get too dark. They tasted as good as they looked. How did your brisket turn out????
The Duke
Is lookin for wood to cook with.
No water on the ribs and 270 for temp, spritz after one hour, martins apple cider, oil and apple vinegar heinz
SmokinIllini
Full Fledged Farker
Sounds very similar to the technique I've used on my WSM -- no water, times, and temps -- so should translate great to the 270. Brisket came out close, but was only a flat so I was a bit off -- slightly underdone, but tasted great. Next time will do a packer to stay closer to what I know.
The Duke
Is lookin for wood to cook with.
Was the brisket dry or juicy, how was the smoke ring.... I know every brisket cooks different. This year I am having a real hard time finding a good and large cut of brisket. The problems they had in Texas last year I think is the problem. I am going to bite the bullet and do a full KCBS comp on the 270 in three weeks at the Bel Air BBQ Bash
SmokinIllini
Full Fledged Farker
On the dry side. Pulled at probe tender (I thought), but tightened up a bit on the rest. Smoke ring was there, but not deep. Still decent, but not spot on. Still some experimenting to do! Reasonably priced full packers aren't easy to come by here either. Wegman's has them, but priced a tad high. There's an international market in Springfield that I've read carries them, but haven't checked it out yet.
SmokinIllini
Full Fledged Farker
Someone asked about the temp differential across the cook chamber. Currently doing hot and fast ribs on three racks in the middle, and have Mav ET733 probes measuring temp on a rack above (very top rack position) and rack below (second position from bottom). Both probe tips are near the middle of the rack (both side-to-side and front-to-back). I am running with water in the pan. Upper reading is the temp on the lower rack above the water pan. Lower reading is the temp at the very top rack. The differential was a bit higher earlier, as you might expect before the water comes to temp and temperature stabilizes in the chamber.
rhilltodd
Found some matches.
270 Smokers
I'm looking at a 270 Standard. Since it has been a few months since your last post I was wondering your thoughts on the 270 now that you have had it for a bit? Good/Bad. How's it cook. I'd like to use it in competition. I can't seem to find many reviews online. Thank you for your input
I'm looking at a 270 Standard. Since it has been a few months since your last post I was wondering your thoughts on the 270 now that you have had it for a bit? Good/Bad. How's it cook. I'd like to use it in competition. I can't seem to find many reviews online. Thank you for your input
SmokinIllini
Full Fledged Farker
Great cooker. No complaints. Have done a number of cooks and still find it easy to use, dial in, and hold temp. Great with all meats I've thrown at it so far, but seems to be particularly good with poultry and ribs (or maybe that's just what I like to cook...
. Zero regrets here. Highly recommended.
. Zero regrets here. Highly recommended.
