I run it right around 225* Briquetes and Apple wood.


You should see the burnt ends now. They have been back on the smoker for a couple of hours now and have been getting a fresh coating of sauce every 30 minutes. I'll post a pic when I pull them off.

Last edited by sportsnut; 11/12/10 06:45 PM.
JYD #119 Just because you're right doesn't mean I'm wrong.