Thanks and a few questions
I’m new to this board and of smoking food, have always love to eat it, and finally decided to get a smoker and give it a try, I have done ribs twice so far and they have come out great, meat falling off the bone, and friends with very full stomachs, but before I go on I would like to say a BIG THANK YOU to the following people:
Stogie (hope you keep winning those cheap plastic trophies), Sundancer7, Willy, EliseT, Al the Mayor Bowen, and everybody who has posted a question or those who have answered them.
Without all your advice most of us would never know how to smoke anything right.
But now on to some question I have:
I have a Webber Smokey Mountain, How long does it take for it to get up to temp??
Mine take awhile but I think it may be because I’m not using enough coals?? Any help here would be great I would like to get this problem out of the way and practice may smoke technique it’s more fun at the end to eat your results.
Has anyone tried a combination of wood like: some apple and maple when smoking ribs or a pork butt and how did the come out??
Any advice to smoking a Turkey??
So many questions but I will make it short.
I know a lot of this is trail and error but every bit of info I can get would help