or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › smoking Chicken and ribs
New Posts  All Forums:Forum Nav:

smoking Chicken and ribs

post #1 of 4
Thread Starter 

Hello

 

  I'm new to this forum and new to the smoking world.  Just bought a new Masterbuilt electric smoker.  Yesterday I tried it out for the first time.  I smoked some Ribs and chicken quarters.  I put ribs in first and a hour later put chicken.  I had heat about 220, and put water in water bowl, and added wood chips. I cooked ribs for 4 hours and chicken for about 3 hours.  After checking meat I had to keep cooking for an additional hour at about 230 degrees.  After pulling meat out and eating it family it was real good.  I just felt I could have done better. I think meat could have used more cooking .  Meat didn't fall off the bones like I would have like it to.  Should have I used water or maybe cooked at a higher temp?  Any help will would be helpful.

 

Thank you

Rhino

post #2 of 4

Here is some info, I my self use the 3-2-1 method every time and I get fall off the bone ribs which is the way the wifey likes them.
http://www.smokingmeatforums.com/t/104233/what-is-the-3-2-1-method

post #3 of 4

  Hi Rhino and welcome! Glad your first smoke was successful ! For ribs, check out the 3-2-1 or 2-2-1 method. Three hours is a good starting point for leg quarters. Maybe your next smoking investment should be a quality dual probe thermometer. It is money well spent as we normally cook to internal temp rather than by a certain time. Don't forget the q-view or you may see :th_What_NO_QVIEW:. We love pics of good food!

 

  Mike

post #4 of 4
Thread Starter 
Thank you for your help. Should I use water or no water?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › smoking Chicken and ribs