Hey y'all. You guys sure have a lot of good information on here. I just recently started wood smoking using CharGriller Pro. I already had the grill so adding the firebox was easy. I figured start out low end and then spring the cost of a higher end smoker on mama. In the past I've smoked turkeys and pork loins on my Old Smokey Electric Smoker. They turned out great, but I wanted to cook ribs and brisket, so a wood smoker is my new challenge. I have seen some good stuff, but I also do not have a clue about these methods you speak of like 3-2-1 or 2-2. I am getting ready to smoke three racks of St. Louis ribs and 7.5 points of country ribs . They have been rubbed down and are in the fridge until tomorrow. I tried one rack of ribs using mustard and rub and I'm excited to taste that. What kind of thermometer do you recommend and can you recommend where to buy or order it? I forgot to mention I was born and raised on Long Island, went to school at Kansas State and have been living in Dallas and Frisco Texas for 34 years now. Always have been a Cowboys fan, still am despite Jerry Jones.
Thanks a ton. ...Greg
Thanks a ton. ...Greg