Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
New to this, tips?
Thansk guys. This is definitely going to help- Michaeloatman123
- Post #9
- Forum: Poultry
-
New to this, tips?
Awesome, is 225 a good temp to set the smoker at or should I be higher?- Michaeloatman123
- Post #5
- Forum: Poultry
-
New to this, tips?
Thanks. It’s definitly going to be a learning curve. I’ll look into that tray. I used a hickory wood on the chicken today and I used a hickory on the first set of ribs I done and was told too much smoke flavor. I used cherry wood on the second set of ribs and they come out pretty good using the...- Michaeloatman123
- Post #3
- Forum: Poultry
-
New to this, tips?
I’m new to this smoking meat. A couple weeks ago I smoked some beef ribs & a pork shoulder. The shoulder wasn’t too bad but the ribs had too much smoke flavor. A couple days ago I tried doing pork ribs & a pork shoulder again, it come out pretty good but I used the 321 method this time, I a...- Michaeloatman123
- Thread
- Replies: 10
- Forum: Poultry
