My name is Juan, live in Kansas, and I have a Masterbuilt Extra Wide propane smoker that I have owned for just under a year.
New to smoking and have only smoked so far Pork Butts, chicken legs, and sausages all using Jeff's techniques. I have finally had the time to join this forum and would welcome all tips.
I hope to upload photos of my smoker setup for critique in the near future. I replaced the original wood chip pan with a cast iron skillet as I noticed during my first use of the smoker that the chips/chunks were burning off rather quickly. I also replaced the small water pan that originally came with the smoker for a large roasting pan. Would like some input as to if having this much water in the smoker is a detriment or not.
I plan on smoking my first baby back ribs this weekend using Jeff's 2-2-1 method along with 2 (8lb) pork butts.
I look forward to smoking beef in the future and would love any input on doing Brisket, short ribs, and eventually bone in prime.
New to smoking and have only smoked so far Pork Butts, chicken legs, and sausages all using Jeff's techniques. I have finally had the time to join this forum and would welcome all tips.
I hope to upload photos of my smoker setup for critique in the near future. I replaced the original wood chip pan with a cast iron skillet as I noticed during my first use of the smoker that the chips/chunks were burning off rather quickly. I also replaced the small water pan that originally came with the smoker for a large roasting pan. Would like some input as to if having this much water in the smoker is a detriment or not.
I plan on smoking my first baby back ribs this weekend using Jeff's 2-2-1 method along with 2 (8lb) pork butts.
I look forward to smoking beef in the future and would love any input on doing Brisket, short ribs, and eventually bone in prime.
