Well, I seasoned my smoker this morning and had it maintain 225-250 pretty steady for about 4 hours today. I had perfect blue smoke with some apple wood chunks. Oh, and I am using a gas smoker.
So my wife has a lot of faith in my unproven abilities with a smoker and invited company over for dinner.
I am doing 3 slabs of baby back ribs with the 221 technique and going to rub them down with some Memphis dust that I am making this evening.
I also have about 5 leg quarters to smoke as well.
My plan is to start the ribs and add the chicken to the bottom shelves during the last 3 hours of the rib cook. That's about it on the planning.
I will babysit it and not try to get too cocky and leave it to cook itself. At least for my first attempt.
Any advice would be appreciated.
So my wife has a lot of faith in my unproven abilities with a smoker and invited company over for dinner.
I am doing 3 slabs of baby back ribs with the 221 technique and going to rub them down with some Memphis dust that I am making this evening.
I also have about 5 leg quarters to smoke as well.
My plan is to start the ribs and add the chicken to the bottom shelves during the last 3 hours of the rib cook. That's about it on the planning.
I will babysit it and not try to get too cocky and leave it to cook itself. At least for my first attempt.
Any advice would be appreciated.