2nd try...Getting better!

[topazq]

Here is my second attempt at some baby backs and some Chicken leg qtrs. I used Sugar Maple. Constant temp of about 230-240 dome. It did spike once and just managed vents. Came out pretty good i must say. I think i may use some Apricot as smoke, maybe some Cherry next time.

What woods would you guys recommend for some ribs, a pork butt and/or chicken.

I think i have it down somewhat and can smoke comortably. What are the times frames for certain meats you guys have smoked... I will do some more testing before i can say i am really super comfortable. Just get confused with doneness and timing.

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[stu]

I've used mine twice now, first on the 4th for a pork shoulder and some baby back ribs and used Charcoal Companion's apple chips with Kingsford regular briquets. They're a little small, but it came out tasting good. Did some spare ribs, trout, and brats the next weekend, and used the apple there too. It's all good! Trying to find a brisket at Costco, Lucky, or Safeway, but no luck so far, as it isn't March.