Hey everyone, names Alex and I'm new to the meat smoking scene. Friends got me a Charbroil Deluxe Digital Electric Smoker for my 30th about a year ago. Unfortunately it's been sitting in the garage for almost a year before I was able to finally use it.
First smoke was some back ribs from Costco about a week and half ago. Tried the 2-2-1 method and it worked ok, I guess. The larger ribs in each rack were undercooked. However, the smaller ones were perfect for how me and the wife like em, FOTB.
Wondering if this could have been due to the fact that I opened the smoker door half way through the first 2 hour phase (wanted to check the wood chips as I thought I hadn't put enough in). I think after I opened, and then closed the door, the smoker defaulted back to a "keep warm" status instead of coming back up to the temp I had set (230ish) even though there was still time left on the timer.
Haven't been able to find any info on that in the manual or online, maybe someone here that has some experience with the same smoker and can offer some clarity.
If I am wrong, next time should I just simply cut the larger ribs off each rack and smoke them separately since they would need to go longer?
Also, whats everyone favorite brand of smoker chips?
Thanks ahead of time for any advice or info :)
First smoke was some back ribs from Costco about a week and half ago. Tried the 2-2-1 method and it worked ok, I guess. The larger ribs in each rack were undercooked. However, the smaller ones were perfect for how me and the wife like em, FOTB.
Wondering if this could have been due to the fact that I opened the smoker door half way through the first 2 hour phase (wanted to check the wood chips as I thought I hadn't put enough in). I think after I opened, and then closed the door, the smoker defaulted back to a "keep warm" status instead of coming back up to the temp I had set (230ish) even though there was still time left on the timer.
Haven't been able to find any info on that in the manual or online, maybe someone here that has some experience with the same smoker and can offer some clarity.
If I am wrong, next time should I just simply cut the larger ribs off each rack and smoke them separately since they would need to go longer?
Also, whats everyone favorite brand of smoker chips?
Thanks ahead of time for any advice or info :)