So Step one is complete, I pre-seasoned my smoker yesterday and YES lots of smoke was generated. This weekend will be my first attempt at Smoking Ribs and Chicken. But I have a few questions.
- Do I preheat Smoker to 275 and then turn it down to 230 and add my meat?
- I found that when Pre-seasoning the smoker the temp said 275 on the smoker but my thermometer said 300. So what do I set the temp to?
- Wood chips, when I seasoned the Smoker I did 1/2 cup soaked and half dry and that lasted about half hour, how often do I add chips?
- Do I do all dry or all wet?
I will post pics