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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3883671" data-attributes="member: 5412"><p>The Blackstones are so versatile you can even use them as a smoker. </p><p>I do ribs and small briskets on our 22" all the time. </p><p>Put the protein on a grate that is about .5" off the surface of the griddle. </p><p>Fill a smoke tube with pellets and start smoldering on the opposite side of the griddle with only a low fire on the off side. No direct heat under the ribs. </p><p>We have a lid on our 22" that will maintain about 230 degrees with the offset heat. 5.5 to 6 hours later you have perfect smoked ribs. </p><p>Actually won 2nd place in a rib cookoff among some of our camping friends with a field of 6 contestants in a fun thing where the wifes were the judges in a blind judging. I was the only one not using a conventional smoker.</p><p>[ATTACH=full]312801[/ATTACH]</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3883671, member: 5412"] The Blackstones are so versatile you can even use them as a smoker. I do ribs and small briskets on our 22" all the time. Put the protein on a grate that is about .5" off the surface of the griddle. Fill a smoke tube with pellets and start smoldering on the opposite side of the griddle with only a low fire on the off side. No direct heat under the ribs. We have a lid on our 22" that will maintain about 230 degrees with the offset heat. 5.5 to 6 hours later you have perfect smoked ribs. Actually won 2nd place in a rib cookoff among some of our camping friends with a field of 6 contestants in a fun thing where the wifes were the judges in a blind judging. I was the only one not using a conventional smoker. [ATTACH type="full"]312801[/ATTACH] [/QUOTE]
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