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thanks for the response and link! gonna give it another try before thanksgiving.

I brined a 22 lb turkey. Did what i thought was all the necessary steps (brined for 22 hours, dried the turkey after taking out of the brining solution, olive oil and rub on outside of the turkey), Set the temp for 350 on my Stampede and was expecting about 12-15 minutes per pound. What I got...

Anything to be concerned of? New Stampede owner here. I don't plan to use this in inclement weather, however, it just happened while I was downstairs on a conference call. Was doing some ribs at 250. Quick downpour came. Looks like the temp dipped to 210 then back up to 275 before...

Great! Thanks so much!

Thanks for the response! I did not check the internal temp of the meat. I guess that was foolish on my part!! Just curious, what temp are you shooting for at each stage of the 321 process? and at what temp for ribs are you shooting for?

Hi - i'm new to the smoking world and this forum as well. Recently purchased a RECTEC Stampede and my first smoke was St. Louis ribs using the 3-2-1 method. Flavor was great but they were a tad tough and chewy. I did them at 225 instead of 250 based off of some reviews that I had read. I'm...