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![locked post](https://www.tigerdroppings.com/images/layout/lock.gif)
just got a smoker needs some tips, suggestions, etc
Posted on 4/4/12 at 4:59 pm
Posted on 4/4/12 at 4:59 pm
charbroil vertical gas smoker.
any recipes, wood to use, really anything would be appreciated. never used a smoker before.
tia![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
any recipes, wood to use, really anything would be appreciated. never used a smoker before.
tia
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
Posted on 4/4/12 at 5:10 pm to timbo247
Stock up on hickory/pecan, some apple juice (for meats), good beer (for you), and get to smoking ![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
This post was edited on 4/4/12 at 5:11 pm
Posted on 4/4/12 at 6:46 pm to timbo247
OK. Do not overload it with the wood. One small piece will do the job. Over smoked meat sucks....
Most cooking temps are from 220 to 240..... Get a stick thermometer. Chicken and pork 150 or better on internal temp. Whole chickens about 2 hrs or better. Chicken pieces are 1 hr and a few...ribs 3 hrs....trial and error will help you the most...
Most cooking temps are from 220 to 240..... Get a stick thermometer. Chicken and pork 150 or better on internal temp. Whole chickens about 2 hrs or better. Chicken pieces are 1 hr and a few...ribs 3 hrs....trial and error will help you the most...
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