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Recent content by chomper
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This was my 4th smoke ... 1) ribs, 2) brisket, 3) Turkey and 4) this rib/chicken combo. I got a great smoke ring on the Turkey, but compared to what I have seen on the Q-view in this forum my smoke ring on the other items were "not much". I chalk it up to a learning thing and not a gas smoker...
I would guess that the goal of the olive oil is to keep it moist. I have only done chicken breasts and wrapped them in bacon .... came out very moist but I also do not eat the skin.
Lowes also has the digital thermometers for around $20. I use a cheap oven thermometer for inside the smoker and the digital probe thermometer for monitoring the meat temp.
The Setup ...
The Ribs after the rub .....
The Chicken ....
The Smokin (well, I guess you can't really see the smoke hmmm) .....
The finished product ....
The Cleanup ...