Food Smokers and Smoking Tips/Tricks/Techniques

Perfect! Thanks Kindly Kinda what i’ve Been doin’ but now I know the name.

 

3-2-1
3 hours smoke
2 hours wrapped in smoker
1 hour unwrapped in smoker
The meat will fall of the bones so that's why you might need to play with the times. Some people dont like it when it falls off the bone.

 

I used to do 2 hours in the smoker and 2-3 hours in an apple juice braise. Would the 3-2-1 do the same thing?

 

Sure, dont have to stick to the times, cook to way you like it. Some people cut the smoke times down. I have to do it for my mom, she likes a light smoke on them but very tender.

 

I stopped wrapping ribs some time back. It steams the meat IMO. But as Bigdaddy says, do’em like you and yours like’em.

 

I figured out my best ribs were when I just left it alone for 5 hours or so, but I like a pull and not “fall off the bone” per se.

Still stand by the best ribs I ever did was on a camping trip, we left after the first hour to a tiki bar off the island. Came back several hours later, didn’t think they were ready...let them ride a bit longer (unknown time). They were amazing, but the whole experience and alcohol consumption probably contributed to the fact that me and 3 buddies thought they were amazing lol

Edit, I found pics!

 

What’s your favorite way to do some chicken thighs and drumsticks?

I have some marinate and also some Traeger chicken rub (dont plan on using at the same time) but I would like to get some ideas from you guys before I do anything...

Always looking for new recipes because I like learning and sharing

 

Lawrence Welk method... anna 1 anna 2 anna 3....
Am I old?

 

Loooove this! Well... The SNL parody

 

See above.

 

..... 1893 pages worth??

 

Lawd!!! Better stock up on beer.
I seen your post but I cook chicken so many different ways. I put some of my favorites together and send them to ya in the morning when I get to the office

 

Umm yes?

I don’t think I’ve ever actually seen that show.

 

3-2-1 method is for spares. Do 2-2-1 for baby backs. I do more of a 2-2-.5 for baby backs. Ends up in between fall off the bone and bite through.

Smoker temp should be kept close to 225 for either. If you go hotter, they get done quicker. I put more pitfaced on them and add some brown sugar, and just a 1/4 cup apple juice in the foil with them when wrapping. After unwrapping, i save the juice and mix that with some sweet baby rays, and warm it up. i sauce my wife’s and let them firm up for 1/2 hour more. Mine get no sauce.

 

For wings/sticks.... try soaking em in hot sauce for like 2 days before smoking them.

 

Thank you

 

Isn't that a bit high? If you like them that way then great, but I have a hard time keeping them juicy cooking them above about 160.

This man has the answer.

Good point: The type of ribs you're using matters. I stick to the 2-2-1, but as mentioned above, I like to be able to pull the bones out before slicing and serving. To each his own, of course.

Except no sauce. That should be a law.

 

For baby backs I do
4 hours smoke
1.5-2 hours wrapped in foil with a cup of apple juice and a cup of grape juice
Take them out of the juice, sauce them, and then 30 minutes at a little higher temp to tighten them up.

 

Good Morning