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My Smoke Today
Today I have the following planned: Put an 8.5lbs PorK Shoulder on the smoker around 8am. Have it all rubbed and ready to smoke. Put a whole chicken on the smoker a few hours later and let her smoke. The chicken is in the brine right now and ready to smoke. We will eat the chicken tonight... -
Had a little fun on Friday!
A little Q-view courtesy of some advice from this place. Just thought I would share. The shoulder took about 8 hours and the ribs took 6. Used my UDS and it worked like a dream or drum whichever you prefer. -
School me -- Please!
I used the 3-2-1 method tonight when I smoked my Back Ribs and they turned out a little crunchy on the outside, but perfect on the inside. I kept my heat at about 200-220. I am wondering if I ended up cooking them an hour too long. What gives? Any advice would be appreciated. -
Hello from Indiana
Thought I would join to truly understand the ways of smoking. I have always been a huge griller, but knew I was limited with only grilling meats. I bought a smoker this week and have been starving for info. Feed me!!! Proper Intro: -Derek -3 young boys that keep me busy -ECB (Started with...
