Recent content by bkknowles
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Got a smoker question
The meat itself was chewy. I smoked it between 200-225 degrees farenheit, the internal temp was at 174. I smoked it for about 3 1/2 - 4 hours. -
Got a smoker question
I have a masterbuilt propane smoker, i just smoked my very first thing, chicken legs and thighs. Trying to get comfortable with the process and stuff so I figured this was a good start. Anyway, after he meat was completely cooked I found it to be a bit chewy. This can't be the norm, can anyone... -
Newbie in the northeast
Hey gang, my name is Brian and I'm in Philadelphia, Pa, home of the cheesesteak! Anyway, I just got a 40" master built propane smoker and am very new to smoking. Feeling my way around with it right now and hopefully get to create some wonderful meals!
