Hughski
New member
I purchased the new Ironwood 85, trying to figure out through trial and error for the best location for meat placement. The internal heat probe is at the second shelf. I’ve only smoked ribs and today have a Brisket on. I placed them on the lower location. Trying to determine if the smoke is better there or on the upper shelf?
What’s has seemed to work best for you?
What’s has seemed to work best for you?