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<blockquote data-quote="Whisky" data-source="post: 181062" data-attributes="member: 661"><p>I would burn a load of coal in it first to be on the safe side. I usually try to keep top vent wide open and control pit temp with the bottom vent but more times then not I need to dampen down the top vent also if I want a specific temp.</p><p></p><p>If you cook beef ribs to 145 they will suck. Usually around 200 give or take and they are done. I don't go by IT with any ribs. For beef I mainly go by "probe tender". Stick a probe in them and it should feel like going through room temp butter when they are done. Pork ribs I go by the bend test.</p><p></p><p>Dont get hung up on a specific temp and keep chasing it. If you're shooting for 225 and the smoker settles in at 257, don't worry about it. </p><p></p><p>You can buy cheap oven thermometers and set them on the grates if you want to get pit temps by the food.</p></blockquote><p></p>
[QUOTE="Whisky, post: 181062, member: 661"] I would burn a load of coal in it first to be on the safe side. I usually try to keep top vent wide open and control pit temp with the bottom vent but more times then not I need to dampen down the top vent also if I want a specific temp. If you cook beef ribs to 145 they will suck. Usually around 200 give or take and they are done. I don't go by IT with any ribs. For beef I mainly go by "probe tender". Stick a probe in them and it should feel like going through room temp butter when they are done. Pork ribs I go by the bend test. Dont get hung up on a specific temp and keep chasing it. If you're shooting for 225 and the smoker settles in at 257, don't worry about it. You can buy cheap oven thermometers and set them on the grates if you want to get pit temps by the food. [/QUOTE]
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