Recent content by Spence

My first three smokes I was a little concerned that the highest temp I could reach (according to my Maverick) was 226.  I had resigned myself to making do with perhaps longer cooking times.  Then on my cook yesterday I just turned the control up all the way as previous and the in a short while...

I'm dying to try smoking meatloaf but get funny looks from wife when I mention it.  Who's had good success?  Proper thickness, cook temp, final internal temp?

Have always used the 3-2-1 method but thanks to the positive encouragement on here I going to cook 5 racks of ribs tomorrow on my number 3 without foiling.  A leap of faith with company on their way!

Neighbor asked me to smoke a cured (fully cooked) ham for him.  I'd appreciate any suggestions on best way to do this.

For those of you who find yourselves cooking butts for a crowd I've found a wonderful time and energy saver.  A little pricey for the occasional smoker but I have one and promise it works as well as the demo on this site shows.  Online reviews by others are out there too. Just my $.02 worth...

Hi guys.  I normally use the 3-2-1 method on ribs but see that some don't.  What is the tenderness results for those who just cook the full time without foiling?  Always searching for the best way.

Recently ordered and received my number 3.  Only done a couple of smokes but so far so good.  Like some others my temps seem a little low (highest I've seen is 226) but hopefully it won't hold me back.  An overall well built smoker.