Great community and tons of great info here on the SMF! Of course I will head over to roll call and properly introduce myself shortly.
In the meantime, I thought I would share pics from last night, my second smoke ever. I am new to meat smoking but have been grilling for 20+ years. It all started when a coworker of mine brought in some ribs to work for me to "taste and try". When he told me that he had zero cooking experience and that he had cooked them in a smoker, my jaw literally dropped! I couldn't believe the taste and flavor so I immediately went to Lowes to pickup the MF double door gas smoker!! And here it is, I always thought that I would have to pay someone for "good BBQ". Not any longer!! Look forward to learning and sharing with everyone!
Chicken brined for 24 hours in brine solution.
Rinsed and towel dried
Generous amount of homemade rub applied on top and underneath skin
Ready to send them to the smoker!
Smoked at about 250 for 3.5 hours in apple wood.
Notice the temperature setting on my MF. Over 100 degrees off!!!!
Final product! Bursting with juices and flavor. I spritz apple juice over the course of the smoke. The skin wasn't as crispy as I would have liked them. Just read somewhere on this forum to throw them on the grill to finish it off. I will definately do that next time!
I have two slabs of ribs marinating in my rub and will try to get them smoked today or tomorrow using the 2-2-1. I definately want to have a good coat of bark on the ribs so I imagine that I must still put them on the grill to "char it up"??
I am still learning and welcome comments. Thanks for looking,
dp
In the meantime, I thought I would share pics from last night, my second smoke ever. I am new to meat smoking but have been grilling for 20+ years. It all started when a coworker of mine brought in some ribs to work for me to "taste and try". When he told me that he had zero cooking experience and that he had cooked them in a smoker, my jaw literally dropped! I couldn't believe the taste and flavor so I immediately went to Lowes to pickup the MF double door gas smoker!! And here it is, I always thought that I would have to pay someone for "good BBQ". Not any longer!! Look forward to learning and sharing with everyone!
Chicken brined for 24 hours in brine solution.
Rinsed and towel dried
Generous amount of homemade rub applied on top and underneath skin
Ready to send them to the smoker!
Smoked at about 250 for 3.5 hours in apple wood.
Notice the temperature setting on my MF. Over 100 degrees off!!!!
Final product! Bursting with juices and flavor. I spritz apple juice over the course of the smoke. The skin wasn't as crispy as I would have liked them. Just read somewhere on this forum to throw them on the grill to finish it off. I will definately do that next time!
I have two slabs of ribs marinating in my rub and will try to get them smoked today or tomorrow using the 2-2-1. I definately want to have a good coat of bark on the ribs so I imagine that I must still put them on the grill to "char it up"??
I am still learning and welcome comments. Thanks for looking,
dp
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