I feel like beef is a safer bet - we spent our first few tries with Temps going between 80c and 140c. Its a balance between smoke volume that lowers temp, enough embers to sustain combustion (we dropped down to 60 on our first one… woops) and not going to hot where you can easily hit 150-200.
I have recently started getting into slow-cooking meat. What spices did you use? My mouth is watering so much watching your result that I’m getting my mobile screen wet.
I belive that one was “rum and que” blackout rub with a bit of their “rib Rocker” as well.
Pat dry, mustard base, blackout and ribrocker rub. Smoke for 6 hours at around 125c while spritzing with apple cider vinegar, baste with butter (their meat juice base and butter work for ribs as well) and double wrap in baking paper and back in smoker for 2 hours. Take out, double wrap the whole thing in tinfoil (im warning you now the wait sucks) and let rest for 2 hours. You are seeing it as soon as it finished resting.
Oh, smoked with charcoal and a mix of cherry and apple wood.
All good - I will warn you now however that once you get it good no takeaways or food truck will ever get it right. Premium burgers now taste bland after our smoked beef and creamy mushroom sauce burgers, smoked food at festivals taste like they were told what smoked food looked like, and even hole-in-the-wall ribs just taste like salt and sugar.
It stops it from cooling down too quickly and holding the food at a dangerous temperature. I pour boiling water into mine about 5 minutes before I use it. Keeping the meat hotter also allows it to continue to break down the collagen further leading to a better end product.
Oh, that was still hot enough I was struggling to touch it. With the amount of moisture surrounding it it held temp quite well - still hot to eat after 2 hours.
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