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Thread: Keeping warm in turned off Smokintex

  1. #1
    Join Date
    Mar 2012

    Default Keeping warm in turned off Smokintex

    Iím thinking about smoking a whole ribeye roast for friends on NYE. Guessing itíll take 4-5 hours at 225 to get to around 125 but welcome anybodyís input on that. My question is what does anyone think about turning off the smoker a little short of my desired temperature and leaving the roast in the smoker to keep it warm if it gets done an hour or so before we want to dine? Would rather it be ready too early than way late. Or I could foil, wrap and cooler but that would ruin a good crust. Any thoughts appreciated.

  2. #2
    Join Date
    Mar 2011
    Cedar, MN (but still not far enough from the Cities)


    Not sure where you're located, but I would consider turning the ST down, but not off. If you brought it down to 125, you'd at least maintain temp rather than losing it. Never done a whole ribeye, so just a wild-a$$ed guess.... although I do agree, foil,towel,cooler could destroy a nice crust.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

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