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Barrels would be oak, with some enhancements from the booze.
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Poultry / Re: Smoking chicken quarters without the skin ?
« Last post by stout on Today at 05:47:08 PM »
Since chicken quarters are dark meat you might get away with it. You might leave the leg skin since there isn't a lot of meat there.  One option might be to experiment with 1/3 of a slice of bacon on a couple thighs to see if they turnout any different than the naked ones.

bacon is always a good idea

thank ya kindly
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Poultry / Re: Smoking chicken quarters without the skin ?
« Last post by SuperDave on Today at 05:15:08 PM »
Since chicken quarters are dark meat you might get away with it. You might leave the leg skin since there isn't a lot of meat there.  One option might be to experiment with 1/3 of a slice of bacon on a couple thighs to see if they turnout any different than the naked ones.
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Pork / Re: First Boston Butt on the #2
« Last post by shrews824 on Today at 04:06:14 PM »
  Spritzed every 2 hours with apple juice. 
Also, the design of these smokers is to retain smoke and moisture.  Opening the door every 2 hours kind of defeats the design of the box.
+1. No spritzing. A habit I also (happily) had to break coming from a Weber Smokey Mountain. By spritzing, you are actually losing moisture, because you are opening the door. It's counterproductive. You are also dropping the temperature in the smoker every couple hours, which interrupts the stall, releasing smoke, introducing a big gust of oxygen into the chamber, which could cause combustion of your wood, etc. You'll find that keeping the door closed will give you the best results.

No spritzing for me next time then.  Especially with this smoker.
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Pork / Re: First set of Baby Backs on the #2
« Last post by shrews824 on Today at 04:05:02 PM »
Every set of ribs are going to cook differently.  Take all the guess work out of it and do the toothpick test near the end and pull them when they are really done, not based on a set time.

That's another good point.  The toothpick test is pretty tried and true method. 
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Older post but my favorite (I have not received my #3 yet) wood in my previous smoker was Bourbon Barrels. I found some Tequila/Bourbon barrels that I ordered and plan to try. I used these on almost everything except birds.
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Pork / Re: First set of Baby Backs on the #2
« Last post by shrews824 on Today at 04:03:46 PM »
I think everyone undercooks their first racks of ribs. ;D It takes some trial and error based on what you like. I've settled on 5 hours no peek for baby backs. I also like to rest wrapped in foil for 1 hour. That's works for me, because I like to serve them "dry rub" style, then serve sauce(s) on the side. With the 3-step method, and total of 5 hours (2-2-1) is probably going to come up a bit short, because the ribs, as well as the smoker, are cooling off between steps, and it takes a while for the meat and the smoker to get back up to temp. You might try 3-2-1 next time and see how that goes.

Thanks for the tip on the 3-2-1.  That's what I'll do next time for sure.
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Poultry / Smoking chicken quarters without the skin ?
« Last post by stout on Today at 03:38:02 PM »
I'm wondering if anyone smokes skin free chicken quarters? how did they come out for you?

My wife likes to take take the skin and make chicken skin chicharon which is way better than anything the smoker can do to the skin ... but the meat coming out right is the most important thing..

i don't have any quarters to try it with right now .. so i'm just wondering of others have smoked them skin free
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Auber PID Tips and Tricks / Re: Installing permanent probe
« Last post by es1025 on Today at 02:21:59 PM »
Thanks Dave. I was a bit concerned. I guess I'll have to try again.
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Pork / Re: First set of Baby Backs on the #2
« Last post by SuperDave on Today at 02:01:59 PM »
Every set of ribs are going to cook differently.  Take all the guess work out of it and do the toothpick test near the end and pull them when they are really done, not based on a set time. 
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