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Originally Posted by damaticous
I usually get the smoker up to 225 then put the meat on. I should put the meat on the smoker THEN bring the temp up to 225?
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No, you should get the grill going to 225 first. When I said slowly bring the temperature up I was refering to the temperature of the meat. I was replying to the post that said 180 for internal temperature, but I think that is a little high. The only thing I go 180 on is chicken, and really with ribs as long as you keep the grill at 225 for at least 4 hours, I think they should be ok and I never check the temp.