• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

smoking Chicken and ribs

rhino55

Newbie
6
10
Joined Dec 3, 2013
Hello

  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

Rhino
 

so ms smoker

Master of the Pit
OTBS Member
Group Lead
1,873
42
Joined Dec 20, 2010
  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
. We love pics of good food!

  Mike
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.