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re: just got a smoker needs some tips, suggestions, etc
Posted on 4/4/12 at 6:46 pm to timbo247
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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