rgarr wrote: I'd get right on it. Hope I'm not leading you astray!
Robin Garr wrote:Sounds right to me, Jenise. In my experience, outdoor grill/smoker cooking does slow down when the weather's cold. And really, in low-heat smoking, a little extra time isn't going to hurt anything. I'd get right on it. Hope I'm not leading you astray!
Robin Garr wrote:Awwwwright! <high five>
Howie Hart wrote:Somehow I totally missed this thread yesterday. However my experience with my electric smoker is as follows:
The overall weather temp is less important than wind. On a brisk windy day a 17 pound turkey took me 10 hours. On a brisk, calm day it took 6 hours. Now if its windy, I enclose the smoker in something to break the wind. I prefer apple wood or hickory - not crazy about mesquite. I've never done prime rib, but it sounds like like something to try. In addtion to turkey, I've done beef brisket, sirloin tip, pork ribs, salmon and chicken.
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