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  1. armyofone

    Rookie question #1

    Why does the size of the wood matter?
  2. armyofone

    Rookie question #1

    The wood is not on fire. Its getting black and smoking. I changed up the skillet in the bottom of the smoker to something a little larger. I think that will be more helpful
  3. armyofone

    Rookie question #1

    This is what I have right now.
  4. 20160706_065210.jpg

    20160706_065210.jpg

  5. armyofone

    Rookie question #1

    Thanks, I did up some back ribs on Monday. Turned out pretty good. A little over cooked but they were lean on meat at one end. Next up boston butt!
  6. armyofone

    Rookie question #1

    So I have a masterbuilt pro 2 door. I am playing around trying to test smoke and temp levels. I assume wood burning like this is a bad thing? Because of too much white smoke
  7. Rookie question #1

    Rookie question #1

  8. 1467573455402689815951.jpg

    1467573455402689815951.jpg

  9. armyofone

    Foil or no foil spare ribs??

    Years ago I worked at a restaurant (Montanas for any Canadians reading) we used an electric smoker for ribs and smoked them standing on end as opposed to their side. Always tender fall off the bone ribs. We used the screw test for doneness. When the ribs bones are sticking out about 1/2 inch...
  10. armyofone

    Hello!

    Thanks for the warm welcome everyone!
  11. armyofone

    Hello!

    Hi My name is Shane. I live in Ontario about an hour east of Toronto. I have a Masterbuilt pro 2 door smoker. I am the general manager of a fast pace casual dining resturant. My back ground is cooking but smoking is really new to me. I look forward to learning lots and sharing what I may know.
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