- Jan 7, 2011
- 2
- 10
Hey all,new to the site [pretty cool]live in N.J. and work in N.Y.C. .Haven't smoked in about 12 years for one reason or another,but my brother gave me a MASTER CRAFT 2dr propane unit for Christmas and I am stoked.Monday i set it up w door gaskets, burned them
in and seasoned it w/hickory at around 250-300 for about an hour each.Used Jeff's rib rub on some spare and baby back ribs and got things ready. Unfortuneatly it was dark , about 15 and pretty windy ,BUT I was determined.Used a mix of apple&hickory chips and chunks and surprisingly had it up to 220/225 in no time[and it pretty much stayed in the 225/240 zone the whole time]Put the ribs in expecting a 5/6 hour smoke but on the 3rd chip change, about 4hrs.,noticed they were looking pretty much done, stuck in a meat thermometer and sure enough 175/180... oops a little over done.But that's what it's all about i guess =never stop learning/tweaking this an that...kinda like fishing or hunting in a way...and i think this site will be a big help in doing that .Looking forward to posting some more sessions and pickin up alot of tips along the way....thanks!
in and seasoned it w/hickory at around 250-300 for about an hour each.Used Jeff's rib rub on some spare and baby back ribs and got things ready. Unfortuneatly it was dark , about 15 and pretty windy ,BUT I was determined.Used a mix of apple&hickory chips and chunks and surprisingly had it up to 220/225 in no time[and it pretty much stayed in the 225/240 zone the whole time]Put the ribs in expecting a 5/6 hour smoke but on the 3rd chip change, about 4hrs.,noticed they were looking pretty much done, stuck in a meat thermometer and sure enough 175/180... oops a little over done.But that's what it's all about i guess =never stop learning/tweaking this an that...kinda like fishing or hunting in a way...and i think this site will be a big help in doing that .Looking forward to posting some more sessions and pickin up alot of tips along the way....thanks!