- Aug 14, 2008
- 44
- 10
Ok guys, I'm on my second attempt to smoke some baby backs and things are looking much better this time around. I am using a Maverick ET-73 and omg, it says 225 degrees while the temp gauge on my smoker says 150. I think I may have seriously overcooked my last batch.
Regardless, I have a few more questions:
1. I am using the 2-2-1 method for baby back. I am now in the wrap with foil stage. I sprayed with a bit of apple juice and placed back in the smoker. Does it matter if they are bone side up or down and I am assuming that I take the food probe out at this point, correct?
2. When you are moving your chargriller around, do you grab it by the SFB handle, lift it, then pull so it can roll? That's what I do but it feels like I probably shouldn't do that.
3. I wanna toss some chicken thighs and wings on there. How long should they smoke for?
Thanks guys! This is so much fun!
Regardless, I have a few more questions:
1. I am using the 2-2-1 method for baby back. I am now in the wrap with foil stage. I sprayed with a bit of apple juice and placed back in the smoker. Does it matter if they are bone side up or down and I am assuming that I take the food probe out at this point, correct?
2. When you are moving your chargriller around, do you grab it by the SFB handle, lift it, then pull so it can roll? That's what I do but it feels like I probably shouldn't do that.
3. I wanna toss some chicken thighs and wings on there. How long should they smoke for?
Thanks guys! This is so much fun!