Brian Seifert
New member
Hello, I'll try to be as accurate as I can, I have had 2 smokes so far. Both have been butts, on the first one I smoked a 2.5 lbs. butt, started it out just normal, using the minion, then I added a fattie and a rack of spare ribs. After about 3 or 4 hours at aproximately 225 degrees, I looked at the ribs and they were all dark and dried out on top. I didn't give it much thought, just figured hey it's my first smoke. The fattie turned out great and the butt was wonderful. The second smoke I smoked some chicken breast and another butt, after about 3 hours or so, not sure, cause the beer goggles were fogging the view of the clock. I went to check on the chicken and it was browned on top and dried out, almost blackened. I figured it would never get like that with a full pan of water and at 225 degrees. The butt turned out fine as usual. I use a dry rub for everything I smoke. How often should I check the chicken or ribs, or spray them down, I guess is the question I need answered. Maybe I am just assuming I can leave the ribs or chicken on a long time like I do with the butt. Should I cover the tops of them, I figured if I did, they wouldn't get a smoke ring. Granted, I do use a lot of wood to smoke, just never thought I might have too much smoke, I will have to be more carefull next time, just have to check it more often. Any comments would be appreciated, thanks.
