or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hello from Kentucky!
New Posts  All Forums:Forum Nav:

Hello from Kentucky!

post #1 of 4
Thread Starter 
New member here, glad I stumbled upon the forums through a quick web search. I received a char-griller smokin' pro for my birthday. Assembled it yesterday and smoked a rack of spare ribs amd half rack of country ribs using the 3-2-1 method. They both had great smoke flavor, but the country ribs were a little dry.

I haven't used charcoal in years and had never used a side fire box. It also rained the last three hours of my cook, so all in all I am happy. Though I have a lot to learn, which is why I am here. I came to the conclusion that I need a good wireless thermometer, preferably with more than one probe. Any recommendations for that?
post #2 of 4
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 1,000,000 posts describing it! Yea that’s right over 1,000,000!

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!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

Other than my smoker my Maverick ET-732 is the best thing I have ever bought for smoking!
post #3 of 4
Thread Starter 
Thanks for the quick response, updated my profile and did a quick search on thermometers. Sounds like the maverick is great, I was also curious about the oregon scientific brand, though after the search maverick seems to be the go to brand here. I helieve my hood thermometer on the grill is off by 50+ degrees, at the actual grate, so that may explain the country ribs being a little dryer than i like.
post #4 of 4

Welcome to the forums!  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!

 

Red

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hello from Kentucky!