Toggle sidebar

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.
  1. S

    Hello from York, PA

    Thanks to everyone for making me feel welcome.
  2. S

    Help, meat way too dry!

    Hi all! First time poster long time reader. Thanks for all of the great posts, I’ve learned a lot!! Been smoking with my current set up about 2 years now. I originally posted I. The general forum but was given advice to post here (as well as introduce myself in roll call). So here goes...I’m...
  3. S

    Hello from York, PA

    New guy here, name’s Rob. Been lurking and reading for about 1.5-2 years and trying what I’ve learned from others posts. Finally signed up and decided to post a problem I’m having in the propane smoker forum on advice of another member after posting in the general forum. Also stopped by here to...
  4. S

    Help! Meat too dry!!!

    Thanks for the ideas so far! Will go over and introduce myself as well as repost in the propane section. Pineywoods-all babyback all the time! Gosh I love babyback ribs. The poultry is usually skinless boneless breasts. I’ve done both chicken and turkey. Some brined, some not. Brining def...
  5. S

    Propane smoker results underwhelming

    I have a masterbuilt thermo temp and I have the opposite problem...smoke flavor and ring is great but meat is often over done and dry. I use western chunks and chips (chips give me a quick smoke source while waiting for chunks to ignite...when I’ve neglected checking the wood for a while). I...
  6. S

    Help! Meat too dry!!!

    Hi all! First time poster long time reader. Thanks for all of the great posts, I’ve learned a lot!! Been smoking with my current set up about 2 years now. So here goes...I’m having trouble with meat being too dry...read “way” too dry! Especially packer brisket and poultry, and sometimes...
Top Bottom
Back
Clicky