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New to smoking
- glenns01
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New to smoking
So I've smoked ribs a couple of times now (sorry I was so excited so far I haven't taken any pictures) I've also smoked a brisket and turkey which both have came out pretty good. They still need work though. Today I'm smoking a pork butt. This is 3 hours in. -
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- glenns01
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- Album: New to smoking
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New to smoking
No Wade I wasn't using the minion method. I've just read up on that though and I will try that when I do a turkey next week. I assumed that the water was also used for keeping the food moist. Was that the wrong assumption? Thanks for the info and any more info that you have. Glenn -
New to smoking
Yes Mike, I'm using a WSM 18.5" smoker. When using this smoker at what level on the smoker am I looking to have the temp at 250f? The lid thermometer is lower than the 2 maverick probes that I have stationed in there. I have a temp probe at each grate. -
New to smoking
Hey all, I'm new to using a smoker. I purchased a Weber 18.5" vertical smoker. I did ribs last weekend and am trying chicken breast today. I'm in Delaware. Any tips are appreciated. Thanks!
