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new to smoking

post #1 of 6
Thread Starter 
Hi all,

I just received a smoker for a gift. The brand is Master Forge from what I have read its not the best but not the worst. So today I will be starting the smoke some ribs but not sure where to start. The smoker has not even be hooked up yet. So I have some work to do. I will have to cut the rack of ribs to make them fit. I'm assumeing that they just lay on the rack. I do have some wood pellets that was bought many years ago. What is the best wood to buy for this smoker. I'm not ready to make any mods yet just smoke the ribs today. I woke up this morning to thunder storms but have the smoker under a awning. So the temps maybe around the 70's today. I have read about the 321, 221 and another method of doing the ribs. I was thinking about using the apple juice during and a nice sweet glaze in the end. Any pointers or helpful hints? Remember I'm new to this!

Thanks in advance
post #2 of 6
Welcome to the SMF. The very first thing you will want to do is season your smoker. Here is a list of suitable wood for smoking. http://www.smokingmeatforums.com/for...ad.php?t=50439 Are you doing baby back ribs or spare ribs? We'll have you smoking like a pro in record time.
post #3 of 6


I do not think you would want to use the pallets for your smoker.
I would buy Hickory for ribs but that just me. You can use Apple, Cherry,Oak are all good. Follow the 3-2-1 method and you will do fine.
I would also suggest a rub on your ribs and membrane removal.
Also sign up for Jeff's Course.
post #4 of 6
Welcome to the SMF from MO! Glad to have you aboard!

Your Master Forge smoker is a pretty decent unit. I saw one at the local Lowe's the other day and I liked the dual door configuration. If I had anything against it it would be the size of the unit as it seems a bit small. Never-the-less, as you have already noted, just cut your ribs to fit and run with it.

Pellets are okay in your smoker as I think the chip tray was solid (no holes). I personally prefer dry chunks over anything else as they tend to last longer and produce a better flavor than chips. Chips are fine and I do use them on occasion (I have a few bags left over from when I was using my grill to smoke) but I always soak and wrap them in foil with holes poked in it. that works pretty well, but I still like the chunks.

Most of us use a 3-2-1 method as you already know and that works pretty well. I like to spritz/spray the ribs after the first hour over smoke with cranberry/raspberry juice and then add that during the foil times. Others like to add Parkay and honey during the foiling and there are plenty of others who don't like to foil at all. Either way, ribs are pretty forgiving. By all means though, follow Bassman's advice on seasoning the smoker before you add your ribs to it.

Again, welcome!

post #5 of 6
Thread Starter 

Started the process

Great I have got it going with some hickory chips. Do I need to soak those first or does the foil wrap take the place of soaking to protect the chips and not let them burn?
post #6 of 6
Some foil some don't. Personally I don't see any advantage in soak as I feel all you are doing is delaying the start of the wood starting to smoke as they need to dry out before they can smoke. If you are having troubles with your chips burning too fast or putting out white smoke then you can try moving them a bit further from the flame or switching to chunks instead of chips. I use a mixture of chunks and chips in my smoker. The chips start smoking sooner and when they burn up then the chunks are there to take it further so you don't have to add chips so often.
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