Thanks chris in Temecula, ca
I would post pics but I can't figure out how yet off my iPod
Glad to have you with us!
You should take the free e-course.
If your cooking at 225-250, your gonna turn that stuff to dust.
The chicken & tri-tip need to be smoked to internal temps not time.
165 in the breast & 175 in the thigh for the chicken. For a 5 pounder probably about 3-4 hours.
135 in the thickest part for the tri-tip if you like it med/rare. Probably around 2 hours.
The ribs should be 5-6 hours depending on if they are BB's or Spares.
You should check out the 3-2-1 method for ribs.
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. Just remember times are just estimates, always go by temp. Don't forget the qview.
We'll to say the least the chicken was alright I thought, other people said it was good. Like I said in a earlier post I had gone and got was a good digital thermometer. I took the tri tip out at 135, it was overdone for sure. The smoke flavor was way overpowering. All you could taste was smoke. I used Jeff's naked rib on the ribs. They were dry, and I didn't care for that rub at all. I don't think I will be using that again. The bbq sauce was pretty good :) Better luck next time. I was burning mesquit and threw a couple small pieces of orange through out the smoke.
So we all have those cooks when we begin... I have heard mesquite is really a strong flavor. I lean toward the milder woods - oak, cherry, a little hickory...
Don't give up - read, read, read and keep practicing.