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hello from delaware

post #1 of 14
Thread Starter 
Hello all from Wilmington De. Got a brinkman electric smoker for Christmas. Have done brisket ribs turkey and a pork shoulder on it. The one thing I have noticed is the temp runs a lot hotter than the 225. My cook times have been a lot shorter because of that. Doing som bb ribs right now using the 3-2-1 method but had to cut the first round shorter. Any help will be appriciated.

post #2 of 14

Welcome aboard from Kent Island Md,  If you are doing baby back ribs it is 2-2-1, 3-2-1 is for St Louis style

post #3 of 14

Welcome aboard rmat17!



post #4 of 14

Hi neighbor!  I'm at the other end of DE in Millsboro, but with our little state, we are practically neighbors.  LOL.  Good luck with your ribs.

post #5 of 14

welcome1.gif to SMF!  We are so glad you joined us! Happy July 4th! usa.gif


Here is a great tool you should sign up for and it's packed full of great information, Jeff's Free 5 day E-Course. This can be useful no matter what your experience level might be!


If you didn't read the Terms of Service notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.


If you need any help roaming around here in SMF....just give me a shout.  Happy to help any time!



post #6 of 14
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

post #7 of 14
Welcome! I spent a lot of summers in Georgetown with friends of the family when I was a kid.
post #8 of 14

Magnolia, DE here. Nice to see so many locals. 

post #9 of 14

Hi!!!  If you are doing baby backs you want to do those 2-2-1.  If you use 3-2-1 you'll overcook them.


Good luck, and...


 welcome1.gif to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.


One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the Rules.gif!!!


So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...


worthless.gif  or this...th_What_NO_QVIEW.gif

Good Luck and Get Smokin'



post #10 of 14
Thread Starter 
Here is a pic of the ribs
post #11 of 14

Welcome to the forums, Matt!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!


Those ribs are looking good!



post #12 of 14

Hiya Mat!

Ribs look good. Get yourself a good probe thermometer so you can monitor your smoker temp and know exactly what it is doing. Also, if you get one with a meat probe you can monitor your meat temps (on larger cuts, not much good on ribs) to get a better idea of when it's getting close to done. Those Brinkmanns will get the job done but require a little babysitting. The electrics are better than the charcoal versions, but still are pretty much one trick ponies. The temp is what it is, and you have to adjust everything else around it.

Don't get hung up on 225˚. A lot of folks (myself included) run at much higher temps and get the results they want in a lot less time. Just be patient and learn your smoker. The best thing about BBQ is while you're learning, even your mistakes usually taste pretty good!

post #13 of 14
Thread Starter 
The ribs tasted great and everyone enjoyed them. I do have a digital meat thermometer that I used to check the temp of the smoker during cooking yesterday. The temps got up to 300 that I controlled by opening the door. Thanks everyone for the pointers and can't wait to try someting else

post #14 of 14

Welcome to the party neighbor!

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