I smoked two beer can chickens last weekend and they turned out great, you guys have alot of good info on here. Brined, injected, rubbed, crammed a beer can where the sun don't shine and let the smoke roll. They turned out beautiful, family said it was the best chicken they had ever eaten. Should have gotten some pictures. I am planning to smoke 6 racks, possibly this weekend with some of Dutch's "Wicked Baked Beans". This is really only my third smoke and by far the largest. I have the deluxe GOSM and I just wanted to know if there will be any problems smoking all this together using the 3-2-1 method. I imagine the temp. is different throughout the interior of the smoker but I am guessing that it wont be enought to matter. Is there a need to swap positions of the racks during the smoke? (For example, top rack moves to bottom rack after a certain amount of time?) Is it more difficult to maintain temp with alot of meat in there? How long should I apply smoke? I have pecan, cherry, and hickory, which wood or combo would best compliment ribs? Any other tips or suggestions would be appreciated. I am also planning on trying out Jeffs Rub and Sauce, can't wait!! Sorry about all the questions, this is all new to me and I am trying to soak it all in.
post #1 of 11
1/25/08 at 3:01am