Hello, newbie here from Alabama. I've been smoking for about a year in a CharGriller with a side box, using Apple, and Hickory. So far I've just pretty much been winging it depending on time, and the look of the meat only checking the temp towards the end to verify it is done. Trying to refine my techniques, and learn more.
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- 170 Posts. Joined 4/2014
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Glad you joined. The use of a temp probe is great to help in not over doing it. Plus there are different things you can add or do at different temps for flavor and tenderness. Sounds like things have worked so far. Good luck and you can find all kinds of helpful people and ideas here. Keep smoking LOW AND SLOW.