I've owned this smoker as a previously enjoyed smoker, A gift from a friend. I really don't have a problem with chicken. It works out the best for me. Beef on the other hand is never good. I"m hesitant on trying some of the more complex pieces.
Ribs are hit or Miss. Never perfect like on the pitmasters.
There are so many variables and I haven't mastered anything other than whole chicken and that is still a gamble.
I've downloaded books and searched rubs but I need more advise and talent when it comes to this ART form.
I hope I can learn from this forum so I don't end up with crap dinners, Indigestion, and am able to produce something worthy of serving to someone other than my wife. She is not so fond of what I've cooked and sometimes I am completely disgusted myself.
I can't seem to produce a good flavorful tender beef anything.
I've tried wrapping and the cooler. I've tried just removing and resting. I've tried injection with all of the above.
I can't seem to find a good sauce for dipping or basting for finishing or during the cook.
I need help and I want to learn.
My real name is Chris
I"m in So. NH near Nashua south of Manchester, NH.