New to smoking checking in from outside Chicago

Discussion in 'Roll Call' started by n8pee, Sep 15, 2016.

  1. n8pee

    n8pee Newbie

    Greetings all. I've got plenty of grill and even doubled as a cook while in college but only recently made the smoking plunge.

    The rig I chose only because it was cheap and well reviewed for a first smoker - the Masterbuilt dual door vertical propane smoker. Perfect amount of space. Been using the 8" skillet mod which smokeS chunks very well. Can't seem to get temps under 275 tho so have been considering a needle valve or buying a new Bayou regulator with the needle valve already in line which would be easier, but I dont know what PSI to use and don't want to blow up.

    Thus far have smoked a pork butt (even the frozen leftovers have been delicious), a few racks of ribs and a chicken (not digging the rubbery skin and was wondering how it would smoke skinless).

    Beyond that I have a fascination with jerk chicken.

    Glad to be here!
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the forum!  Glad you joined us!

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    Since your smoker runs hot just kick it up to 325 for chicken & you will get crispy

    or at least bite thru skin.

    You can also take the chicken out of the smoker at 150 IT & finish it on a grill to crisp up the skin.


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