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I've done that a few times. Toss the butts in the smoker for 4-5 hrs and then put them in a roasting pan covered in foil in the oven at 230 or so until it hits 200 - 205 degrees IT. Comes out fine.. does not have the bark it would if left in the smoker, but still tastes great.
There are many options, but this is one way you could go about the smoke-
1) Rub and wrap the meat the night before.. this reduces steps the following morning and lets the meat take in some nice flavor. Take the meat out of the fridge when you get up so it can warm up a tad.
2) You could cut...
I usually go easy on the chips/chunks with chicken.. maybe let the smoke roll for the first hour or so and see how you like the taste. also - be sure the smoke is moving through the chamber and venting out. I use dry chips/chunks.. the only difference I've noticed is it take longer for the wet...
I did hear that this was an issue for others with this smoker. My thermo did not touch the door, but it was still off by 50 degrees. I took it off the door and placed it in boiling water. I turned the metal probe (adjustment screw at the end of the probe) using a flat head screwdriver to...
Hello all,
I am Jay from New Hampshire. Really just a beginner at smoking, but it has been fun so far and looking to hone my skills as time passes. I have been lurking in the background reading many of the great articles and posts over the past several months. I currently have a Master Forge...