Masterbuilt Vertical Smoker, model 20050611

[bestbuy002]

The first time I used the smokers i did chicken halves, and got a burnt smoked flavor due to flare ups, I was just putting the wood chips in the pan and I went through an entire bag of chips. The second time I put a handful of chips into high heat aluminum foil packed tight with fork holes and it worked great, I was thinking of a cast iron pan but the foil works great and you can remove easier and place a new packet of chips easier and less likely to burn yourself, I am doing about 12 pounds of spare ribs and 10 pounds of chicken on the 4th of july, I am using hickory and very simply paprika, onion powder garlic powder sugar rub and the questions I have is how do you know you need more chips? When they are grey and dissengrated or black or when? also for chicken should the chicken skin be pulled off? and lastly the ribs I use the 3 hours smoke and then wrap for 2 what or how is the best way to get the barbeque sauce layers on the ribs? Thanks this forum seems great!!!!

 

[pineywoods]

What your after is Thin Blue Smoke (TBS) which means a light blue smoke or no smoke and just the smell of the wood burning. Add more chips when your no longer getting that. White billowing smoke can lead to creosote which will ruin any meat. We have a saying if you can smell the smoke so can the meat.

I cook my chicken with the skin on it will more than likely come like rubber but you can  crisp it up either on a hot grill or in the oven. If you don't eat the skin then it's no big deal but my family eats it in fact they demand it

If your doing regular spare ribs then do the 3-2-1 method and baby backs are 2-2-1 if you want to baste with sauce do it the last 30-45 minutes once they come out of the foil. Most sauces have a high sugar content and often will burn if added too soon

Have a great smoke and don't forget the Qview (pics of the food)

 

[SmokinAl]

What Piney said!

 

[big al]

Hi, I'm new to the smoking forum and want to know what 3-2-1 is.

 

[bestbuy002]

3 hours of smoke with just the rub, 2 hours in foil, and then 1 hour back on smokers to firm the ribs back up. You can search this through the forum too.

 

[masterofmymeat]

Did not know that about white billowing smoke causing creosote and ruining meat. I strive

for TBS but when I put a small hand full of chips in, it smokes for about 5 minutes and then

goes thin. Learn, Learn, Learn.