Here goes nothing (apart from quite a lot of most and pride)

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
The chicken should've come out an hour earlier. The ribs were great except the edges were a bit burnt and dry, I did the 2 2 1method and managed to keep the needle in the middle of 'ideal' for the whole smoke.... First attempt: reasonably happy, I put a lot of oak chips on and prob won't put as many on next time.

Thanks for all the tips guys, great forum.
 
Looks good to me Summers.

One of the next things you will want to "invest" (thats what I tell the wife) in is a good thermometer.

The one on your smoker that has the "ideal" range is liable to be way off. Mine read about 50 degrees

cooler than actual temp.
 
  • Like
Reactions: somersinbloom
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky