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They turned out GREAT...I took them to about 180 however...but they were still GREAT. Thanks so much for all the help...Im starting to really get into this!
I just checked them...and when I lifted the upper section of the smoker off..to get to the chips...I did notice they were starting to smoke...but I have no clue where its going..cause it sure isnt coming out of the smoker anywhere...oh well...Screw it..lol I just won't worry about it.
Thanks...
Well Yesterday...I used the same chips..( hickory) same amount...and I saw smoke..NOt soaked. I didnt see ALOT of smoke..but there was steady smoke..as in..I saw smoke most of the time..but it was thin..like everyone talks about.
Today...I went to put the same amount of chips..in the little...
I smoked some turkey Thighs yesterday...and didnt have a problem with getting real thin bluie smoke....today...I did the same thing...and I can't get ANY Smoke...all I see is the heat vapors coming from the vent...I am doing a ham today...and its been on there for over 1.5 hrs...and no...
I am a new one to this smoking thing....Husband got me a Electric Masterbuilt water smoker from Cabelas for my Birthday.
I am trying to do my first smoke today.
look forward to all the knowledge and frirends I will gain
I am new here...son has been on here for a while..and told me about this site...I am also new to smoking...I have a electric smoker...My question is...I have a remote meat thermo...can I use it to find out the temp of the inside of smoker?..Something aboout sticking the probe into a potatoe...