Been enjoying some tasty smoked ,meats on this new grill.
I have not attempted the long slow cook yet though.
Anyone had any success with say a 5 hour rib smoke ?
Suggestions ?
I’ve found that the 3-2-1 method doesn’t do as well on a Komodo type grill, as 3 hours on smoke is about 1.5 to 2 hours too long, and by the time you wrap and cook, they get mushy and “fall off the bone”. Not a great outcome.
I agree, that is a little long. I usually do a 2/1.5/.5 at around 250 on the acorn. Just experiment with the "bend test" to check doneness. I also put a little butter, brown sugar and honey into the wrap. Put meat side down in foil or butcher paper.
Tried the rib smoke on Sunday. Temp ran a little high at about 260 or so.
Used straight apple juice for the foil wrap part.
They we so tender after that I was only able to then grill them for about 15 minutes while applying so sweet baby
Rays sauce.
First time with that grill and so tasty.
Thanks for your tips guys