Greetings all, I am putting this out to try and get some professional advice.
I purchased the Smokin-it 2 - awesome quality and build.
I got some chicken - soaked in brine for 2 hours
Two racks of ribs (you wouldnt believe what they cost in Singapore), got to room temp, applied rub left for 40 mins
Small brisket, set to room temp, applied rub, left for 40 mins.......
All went south from here. I put 4 blocks of wood in 3 cherry and 1 hickory (I think too much)
I was doing the 3,2 1 method on the ribs.
Took the chook out at 3 hours - very dry and too smoked flavour
At the 3 hour mark the ribs looked very blacked and dry.
Wrapped in Alfoil with apple juice and BBQ sauce.
Put back in for 2, unwrapped and then the remaining 1.
The temp kept changing, it was meant to be 220, but when I came back it was 310
Obviously too high
I was using the meat probe remote...
Has anyone got the smokin it or an electric that can offer me some advice?
Many thanx in advance.
Mick in Singapore