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smoking Chicken and ribs

Discussion in 'General Discussion' started by rhino55, Dec 3, 2013.

  1. rhino55

    rhino55 Newbie


      I'm new to this forum and new to the smoking world.  Just bought a new Masterbuilt electric smoker.  Yesterday I tried it out for the first time.  I smoked some Ribs and chicken quarters.  I put ribs in first and a hour later put chicken.  I had heat about 220, and put water in water bowl, and added wood chips. I cooked ribs for 4 hours and chicken for about 3 hours.  After checking meat I had to keep cooking for an additional hour at about 230 degrees.  After pulling meat out and eating it family it was real good.  I just felt I could have done better. I think meat could have used more cooking .  Meat didn't fall off the bones like I would have like it to.  Should have I used water or maybe cooked at a higher temp?  Any help will would be helpful.

    Thank you

  2. little smokey

    little smokey Smoking Fanatic

    Last edited: Dec 3, 2013
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Hi Rhino and welcome! Glad your first smoke was successful ! For ribs, check out the 3-2-1 or 2-2-1 method. Three hours is a good starting point for leg quarters. Maybe your next smoking investment should be a quality dual probe thermometer. It is money well spent as we normally cook to internal temp rather than by a certain time. Don't forget the q-view or you may see [​IMG]. We love pics of good food!

  4. rhino55

    rhino55 Newbie

    Thank you for your help. Should I use water or no water?