Although it was only 13 degrees out last Saturday, this rib roast had a date with one of my smokers.
Rubbed with salt, pepper and a little garlic powder
I brought my small gas smoker in the shop for the job. To get the smoke from the stack to go outside instead of clouding up the shop, I bought a piece of aluminum dryer exhaust hose and slipped in over the smoker exhaust and through a window. One pane was replaced with an aluminum plate which had a hole the size of my exhaust hose.
It still needs some work, but it worked for the rib roast.
After being in the smoker @ 235 for three hours.
5 1/2 hours in the smoker, it's ready to be wrapped up to rest for another hour.
Final inspection.....looks good enough for me to eat!!
I need to tweak things a bit, but I think I'm going to do more winter smokes with this setup. :)