Recent content by tbcop-is-smokin

Hey Folks.. I'm not sure which category I should post this under.... And I'm sure you all already have an answer in the forum somewhere... Do we have a list in the forum listing all internal temps. on different types of meat? I would like to print one for my file... Thanks in advance... Tony

I would like to ask how many of you use Bourbon Wood? and what type meat would you use it on? It sounds pretty awesome to me but haven't smoked with it... I have Hickory, Sugar Maple, Cherry, Apple, and Peach and was thinking about adding Bourbon Chunks to my arsenal. Any thoughts would be...

I'm chicken ready today... My First Chicken 4 1/2 lb Amish Chicken Rubbed with Black & Bold Rub 1.5 ozs. of Peach Wood Smokin at about 200 degrees Sitting on a beer can Hope I've got everything right...I'll be back later with good results I hope... Tony

Well...Did Baby Back Ribs yesterday for my second smoke and they turned out great. My wife even commented on how good they were. So, I think I'm getting better when the better half comments. I read that some of you folks do ribs at 235 degrees. I set my dial on the smoker at 235 and only used...

I just purchased a Smokin-it #3 and absolutely love my smoker. I did a lot of research before purchasing an electric smoker and narrowed my selection down to the #3 smoker, and very happy that I did. Since I'm new to the arena, I'm going to be asking a lot of questions. I have found that this...