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Freezing meats after smoking?
I smoked entirely too much food and that's actually only half of what I had. Was planning to smoke the other half Friday but I have lot of chicken and ribs left, plenty for leftovers tomorrow but don't plan on 3 days in a row. I've never done this but what's everyone's thoughts or experience on...- QuyDaddi
- Thread
- Replies: 8
- Forum: Food Safety
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Transporting 230s on sides?
I plan on transporting the smoker to the in-laws tomorrow to smoke some meat. I don't want it upright since I don't feel like it'll be secure enough. Anyone have any issues or tried transporting on its side? I may place a tarp underneath and can't lay on the back due to the vent.- QuyDaddi
- Thread
- Replies: 6
- Forum: Propane Smokers
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Mustard before rub?
My two favorite type of ribs are St. Louis and Babybacks. Now, I tried the mustard coating and then rub twice and it turned out okay but does anyone really notice a difference if let's say I smoke a rack of ribs of just rub and no mustard? -
Thick skin on chicken
I assume it's common for the skin on chicken to get thick and hard in the process of smoking? The skin is one of my favorite part of the chicken but I might have made a mistake when I opened the smoker in the last 30 minutes and basted the chicken legs with some BBQ sauce and then smoked it for... -
First post
I've always owned a charcoal grill and I've done some smoking on it. My wife bought me a gas grill as an early father's day gift and I recently purchased a Masterbuilt 230s since it was on sale for $149. I used it this past Saturday and it is a game changer. The ribs and chicken were not perfect...- QuyDaddi
- Thread
- Replies: 13
- Forum: For New Members
