An LSRP shall issue an RAO to the person(s) responsible for conducting the remediation. The LSRP. shall not issue the RAO until (a) remediation is completed and (b) if necessary, all remedial action. permits have been issued by the Department.
1 Place the ti-tip directly on the grate of the smoker. 2  Using indirect heat, smoke cook the roast for about 2 hours or until it reaches medium rare (140Â°F)  Remove from smoker and allow trip tip to rest under foil for about 20 minutes once it has finished cooking.
1 For instance, a chicken, estimated to take three hours, needs about 1-1/2 hours of smoke for flavoring. 2  This is only a guideline, and you may prefer to apply smoker longer, or for less time. 3  Experience will tell what's right for you. 4  Wipe a light coat of oil on the food grates to prevent sticking. 220-240 degrees is the ideal range for ribs and brisket. 2  Chicken and turkey can be smoked at that temperature range too, but are best smoked in the 275-300 degree range. 3  With some of the electric smokers, it's impossible to reach those higher temperatures.