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  1. N

    Thanks for the add...lots of questions here...Im new.

    :emoji_ok_hand:Just for Info....we ate good tonight. :):D
  2. N

    Thanks for the add...lots of questions here...Im new.

    Shouldn’t be too hard. We have a bbq country store in the city. I’m sure they sell pellets. From what I understand, that’s more of a “set it and forget it” isn’t it?? ....btw, just put bbq sauce on the ribs. Last hour now. They look soooooo goooooood
  3. N

    Thanks for the add...lots of questions here...Im new.

    Hi Bear, Ya you pretty much nailed it. It might be a gen 1... or older, but it’s what I got and it works pretty darn good. Today has been good as I’ve been able to tell the difference between when the wood chips are used and not. Big difference in the smoke that it’s produced. T minus 2 hours...
  4. N

    Thanks for the add...lots of questions here...Im new.

    Alright, well the weather finally warmed a bit and there is no wind so I’m trying another round of ribs today. Been doing bacon wrapped peppers the past few times....worked out great. I’m going with the 3-2-1 method as recommended with actual smoke for about 1.5hrs so hopefully that’s enough...
  5. N

    Thanks for the add...lots of questions here...Im new.

    Good to know. I’ll try some different chips on my next cook. And up here in good ol Canada, BBQ-ing is done on the BBQ, Grill is the part of the bbq that you put the meat on. And Smoking is done on the smoker. ;) Though I have a friend from Louisiana that tried explaining the difference...
  6. N

    Thanks for the add...lots of questions here...Im new.

    Ok. Thanks!
  7. N

    Thanks for the add...lots of questions here...Im new.

    Perfect. This smoker idea almost sounds like a weight gain trap. Hahahah. Another quick question. The inside of the smoker is “stained” I guess is the best way to put it. Does that also provide flavor? I mean, is there anytime that you don’t add any smoke at all and rely on what is cooked...
  8. N

    Thanks for the add...lots of questions here...Im new.

    Ahh good to know...and a good starting point for me to work on as well. I may start with some chips, then add some about an hour in and then be done with it and let it cook from there. From what I get, its more of a trial and error type thing to suite your own taste. .... and no advice is...
  9. N

    Thanks for the add...lots of questions here...Im new.

    Thanks so much for the information! That answered my question when I see the “add 2 hours of smoke” on recipes, looks like it’s a little easier with the AMNPS. that being said, I likely won’t get one for a bit unfortunately. So I will just experiment with the chips I have. With that, is there...
  10. N

    Thanks for the add...lots of questions here...Im new.

    Hey there, First, thanks for having me. Im writing from Northern Canada, so, I have some temperature challenges but Im hoping with some help it won't be any issues. Ive never smoked anything before (until last nights massive fail...), so I am looking for some help/guidance so that next time...
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