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Recent content by wrigley
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Yes.....the thermometer on the unit cover. It's all I have ever used and this is the first time I have had this problem. Based on previous smokes, using the same amount of RO, my temps this smoke were identical to previous smokes. (mostly chicken)
Thanks
Mike
hello,
Tonite I smoked 3 racks of BB for the second time ever and they came out dry. I have a bullet type charcoal smoker that I got at Lowes. I used RO charcoal and my temps stayed between 200 and 225 the entire smoke. I did the 2-2-1 method.
I tried a new rub....Lawry's Basil, Citrus...
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I have a Lowes Master Forge charcoal smoker. I have smoked some very good chicken so far. Only attempted BBR once and they didn't turn out too well. I did the 2-2-1 and like I said above ashy, overwhelming hickory taste, and overcooked. I figured I'd try 4 hrs vice 5 and see what happens. My...
Yes....temp probe never got above 240. I was disappointed with the taste, very chalky almost bitter tasting. I do believe I used too much hickory chips throughout the smoke. I'm going to try again and use NO wood chips at all. Also, going to keep a very close eye on the last hr of the smoke.
Mike
Well....it was a learning experience. My temps were good, between 225 and 240 the entire smoke. I used soaked hickory during the smoke but the hickory taste was very strong. RO lump charcoal the entire smoke. The ribs were overcooked. I followed the 2-2-1 method to a tee, and lubed them up about...