A big thanks to all those that helped me over the last few days with my first smoke ever. I have a mixed emotions but the good news is we didn't have to order pizza.
I followed Scarbelly's guidance on both the ribs and the chicken. The chicken was nice and moist but tasted pretty much like a rotisserie chicken. I guess I expected a little more flavor or something. I did brine the chicken as suggested but I did not put any type of rub on it. Maybe next time I will also look at an injection kit.
To be fair, the chicken was fairly plain in large part because it was compared to the ribs. I cooked two slabs of ribs and used two different rubs. The one on the left was one made by the chain "Sticky Fingers" and the one on the right was Emeril's Pork rub. Both were good but Emeril's was 5 for 5 in the family voting.'
One issue I had was with the chicken. At the 2 hour mark I put the ribs in foil and insterted the meat thermometer deep into the breast. I closed the door and about 15 mins later it was registering 185. To be safe, I continued to the 3 hour mark and then took the chicken out. The interesting thing is that I left both probes in the smoker and there was about a 7-9 degree difference between the two probes. Shouldnt they be almost exactly the same assuming they were close to each other? More testing to be performed on this scenario.
Anyway, thanks for all the help!
I followed Scarbelly's guidance on both the ribs and the chicken. The chicken was nice and moist but tasted pretty much like a rotisserie chicken. I guess I expected a little more flavor or something. I did brine the chicken as suggested but I did not put any type of rub on it. Maybe next time I will also look at an injection kit.
To be fair, the chicken was fairly plain in large part because it was compared to the ribs. I cooked two slabs of ribs and used two different rubs. The one on the left was one made by the chain "Sticky Fingers" and the one on the right was Emeril's Pork rub. Both were good but Emeril's was 5 for 5 in the family voting.'
One issue I had was with the chicken. At the 2 hour mark I put the ribs in foil and insterted the meat thermometer deep into the breast. I closed the door and about 15 mins later it was registering 185. To be safe, I continued to the 3 hour mark and then took the chicken out. The interesting thing is that I left both probes in the smoker and there was about a 7-9 degree difference between the two probes. Shouldnt they be almost exactly the same assuming they were close to each other? More testing to be performed on this scenario.
Anyway, thanks for all the help!