Hello all, I am very excited to be a part of the meat smoking community and look forward to great food and new ideas. After buying my first smoker (30" Masterbuilt) and searching through the forum I just want to smoke everything I can get my hands on! My first smoke was ribs and chicken, the chicken turned out amazing but the ribs were way to strong. I thought the hickory/apple mix was to blame but later learned from the forum it was stale smoke. I realized when I put the chicken in after the ribs were in for two hours that the vent was completely closed. I decided to open it not knowing if I should or not but it was definitely the difference maker between the two meats.
My second smoke was last night into today and I did a 9lb pork butt with a dry rub and a 3 way cherry,apple,hickory wood mix. Went for 16 hours@ 235 degrees to get to 205 and turned out great. I can't wait to keep experimenting and look forward to all the great advice.
9 hours 178 degrees
16 hours 205 degrees
My second smoke was last night into today and I did a 9lb pork butt with a dry rub and a 3 way cherry,apple,hickory wood mix. Went for 16 hours@ 235 degrees to get to 205 and turned out great. I can't wait to keep experimenting and look forward to all the great advice.
9 hours 178 degrees
16 hours 205 degrees
