Recent content by distantwater

I finally replaced my "antique" Brinkman charcoal smoker with a #2D. Getting ready to use it this Easter weekend for a boneless ribeye roast for a crowd. I am hoping that it comes out great.

I just received my #2, seasoned it and ready to go. I plan to do a boneless ribeye roast for a huge crowd this weekend (taking a risk for my 1st smoke). Any tips or go with the prime rib reverse sear recipe? I will need to do 2 large roasts for the number of people. Thanks