New to smoking and new smoker seasoned and ready to go

Discussion in 'General Discussion' started by donkeys4hire, Nov 8, 2015.

  1. Hello all,

    I just finished seasoning my first smoker. Its a master built propane. I have some chicken pieces in brine and some St Luis spares in marinade. Id like to have them finish at the same time, I'm thinking of doing the 3-2-1 method for the ribs. will put the chicken on sometime after the ribs start. Any tips?

    Brian
     
  2. lancer

    lancer Smoking Fanatic

    Welcome aboard.  Even though there's lots of fine folks on SMF the search bar will be your best friend. 

    As far as timing, I'm not familiar with the Masterbuilt you have but suspect that at typical rib temps of 225-250 the chicken will take two hours or so for thighs or leg quarters and a bit less for bone in breasts.  Hopefully someone with experience on that smoker will be along.

    What is behind you screen name?

    Lance
     
  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC, Brian. It's good to have you on this great site. As far as Your cook is concerned, IMO if you're using the 3-2-1 for your ribs, I assume you're cooking at 225*. At that temp, chicken pieces could be done in 3 hours to an IT of 170*. At 260-275*, your ribs would be done naked in 4-1/2 to 5 hours and the chicken pieces in 2 hours.

    Good luck and good smokin', Joe::grilling_smilie:
     

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