I'm a rookie from Ohio that has always loved Q, but never made any of it myself. Don't judge me, I started boiling ribs years ago and moved to crock pot, then the oven with liquid smoke, and finally onto real smoke with a Traeger Pro22 after my wife and daughter got me it for father's day this year. I respect the hell out of the guys using offsets and having to control temps themselves, mastering it the "real" way.
So far I have smoked chicken wings, baby back ribs (still a work in progress), chuck roast (tried poor mans brisket- 1 out of 2 were successful), and a full packer brisket(surprisingly one of my best outcomes thanks to this forum).
Recently invested in Nobebird thermometer to monitor inside temp in a few spots for my brisket cook, and this has been eye opening! Not surprised by my ribs turning out too tough when using 3-2-1 as the grate temp is consistently lower than 225 when I have it set there. Learned from this forum that the temp control on electric/pellet is unreliable at best, and you need another way to monitor. Excited to give it another shot now that I have learned a little bit.
Excited to learn and share some of my smokes as I go!
So far I have smoked chicken wings, baby back ribs (still a work in progress), chuck roast (tried poor mans brisket- 1 out of 2 were successful), and a full packer brisket(surprisingly one of my best outcomes thanks to this forum).
Recently invested in Nobebird thermometer to monitor inside temp in a few spots for my brisket cook, and this has been eye opening! Not surprised by my ribs turning out too tough when using 3-2-1 as the grate temp is consistently lower than 225 when I have it set there. Learned from this forum that the temp control on electric/pellet is unreliable at best, and you need another way to monitor. Excited to give it another shot now that I have learned a little bit.
Excited to learn and share some of my smokes as I go!
