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  1. Michaeloatman123

    New to this, tips?

    Thansk guys. This is definitely going to help
  2. Michaeloatman123

    New to this, tips?

    Awesome, is 225 a good temp to set the smoker at or should I be higher?
  3. Michaeloatman123

    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...
  4. Michaeloatman123

    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...
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