Did some ribs today in 90ish degrees today. Just runs a little hotter. Had mine going at 240-245 today. With mine I had to get the needle valve because I wasn't able to get down to 225 on normal days. I also have the cast iron pan on bolts above the burner. Chunks work perfect for...
Tried a whole chicken last weekend. Not sure if I kept in in long enough. Thought skin would have been crispier. At least it was real juicy thanks to overnight brine.
Should I put anything inside the chicken? I pulled out the liver and gizzard pouch.
I think you season it to get out all the factory residue and smells. When I seasoned my smoker I just sprayed some Pam on the inside walls and did a test smoke to see how my temps were. Hope this helps.
Thanks man. I am too. Seems to be a bunch in here from Jersey.
I'm not sure about the shops. Have to ask the wifey, since she grew up in Sayreville. Figures that 287 has always been that way. There has been a bunch of construction making it miserable lately. It probably never get better.
Ahh thanks for the welcome guys. Living in Sayreville now. Didn't think many people up here knew about good BBQ. Since I was born in Texas, figured it was in my blood.
Yeah JJ that nightmare of 287. Don't know how long since you've been there. That is a huge rush hour problem.
Hello form Jersey. Recently got a Masterbuilt XL. Real nice price to get into smoking. Tried a few things so far. Looking to really get my smoker tuned in at 225-230. Then might attempt a Boston butt. Cya guys.