re: Smokey Mountain Smoker

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1. I pretty much can't believe anything I read online about smoking. Really...nothing.

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It's all personal preference

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2. Smoking time is much quicker with this thing than anything I've read anywhere on the subject. I mean, unless I take it out within a couple of hours, chicken breasts will be way overdone and awful by going low *and* slow

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Obviously temperature determines the length of the cook. If you don't have one already, get a meat thermometer this way you pull it at the correct internal temperature and it's impossible to overcook. I do chicken often, and it's always chicken thighs. I enjoy dark meat and it is a lot juicier than white meat like breast. I typically go around 250-260 for chicken and it takes less than 2hrs. I pull chicken when internal reaches about 165-170. Perfect every time.

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3. Everything comes out extremely salty if I try using a rub, no matter how lightly.

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check the ingredients of the rub you're using, or make your own with less salt. I use several different store bought rubs and my meat has never been overly salty (and I usually like salty food)

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4. It's almost impossible to use too little wood, unless the only flavor you want is smoke.

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I use 5 or 6 chunks of pecan or apple and i've never thought it was overly smokey.



First and foremost I would tell you to get a meat thermometer and it will make your smoking much more enjoyable instead of going strictly based on time which is influenced by too many variables to really stay consistent from cook to cook. This board recommends Maverick. You can get them for around $60 on Amazon. Good luck.


eta: I own a WSM as well