new smoker

Discussion in 'Roll Call' started by don16200, Dec 28, 2014.

  1. don16200

    don16200 Newbie

    I just used my new smoker yesterday. I smoked a whole chicken and some beef short ribs.I put them in at 220° at 4:00 pm. They weren't done until 11:00 pm.The temperature was between 210-235 the whole time. Thinking about it today, I just bought them and put a rub on them and put them in the smoker. They must have been frozen in the middle. Oh well, live and learn. I won't do that again.
  2. Hello and Welcome to our addiction.  Many good folks here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  IF you were using the temp gauge that comes with your smoker then that's probably the trouble.  They a notorious for being wrong by as much as 50=75 degrees.  Get a good dual probe digital therm and things will get much easier.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

    Last edited: Dec 28, 2014
  3. [​IMG]   Good evening and welcome to the forum, from a cold and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.

  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.

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