Recent content by JimC

http://www.smoking-meat.com/july-9-2015-smoked-maple-barbecue-chicken the recipe calls for pecan wood for the smoke. Being a newbie I don't know if I can get away with using cherry or hickory wood. What do you think? Thanks, JimC

Seasoned my brand new 3D this AM and I just put in 3 racks of St Louis style ribs, pretty excited about this!

Been on for about 25 minutes. At 250 degrees and the green light is blinking. Is that ok?

Ok folks, I'm pretty new to all this so please don't laugh TOO hard.....Here we go.... Can I fill my smoker up with ribs, cook them about 1/2 way through, take them out, freeze them and then take them out 1 or 2 or 3 at a time and finish smoking them? Will I get the same result as if I cooked...