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  1. willyp

    To Smokey

    Gary, I am just using hickory or Applewood chips, don't believe they are seasoned, three hours at approx 225 degrees and pretty much keep the smoke going, two hours in foil with no smoke, the last hour with smoke again out of foil. Thanks
  2. willyp

    To Smokey

    I have been doing back ribs in my Masterbuilt Smoker, but my wife feels they taste too smokey, and I agree to a point, doing the 321 method usually, Any suggestions? Am I just smoking too much?? Thanks in advance.
    • willyp
    • Thread
    • Replies: 4
    • Forum: Pork
  3. willyp

    3-2-1 Method

    Gonna give this a shot today, maiden voyage, so for no foilers, what do you do differently for the middle leg of the method? And any suggestions for a simple preparation to ribs before starting? Thank You
  4. willyp

    3-2-1 Method

    Just a quick question, does everyone still put smoke to the ribs on the last hour stage? Thank You
    • willyp
    • Thread
    • Replies: 19
    • Forum: Pork
  5. willyp

    Hello from Edmonton, Ab Canada

    Thanks All, looking forward to getting started!!
  6. willyp

    Hello from Edmonton, Ab Canada

    Thanks Gary, Accidentally posted the same three times I think, was not sure it was going through, can I delete the duplicates or should I just leave them alone? Thank-You
  7. willyp

    Hello from Edmonton, Ab Canada

    Hi, New to the smoking game, just bought a 30" Masterbuilt Electric Smoker, looking forward to setting up and trying out for the first time, I will although do some homework here before jumping in as there seems to be a wealth of knowledge on this forum!! Thank You
  8. willyp

    Hello from Edmonton, Ab Canada

    Hi, New to the smoking game, just bought a 30" Masterbuilt Electric Smoker, looking forward to setting up and trying out for the first time, I will although do some homework here before jumping in as there seems to be a wealth of knowledge on this forum!! Thank You
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