Ah the joy of finally using my Smoker! I have been wanting to try this for ages and finally this Memorial Day weekend presented the perfect opportunity. So I bought a rack of Baby Back Ribs and a good size Chicken. I cleaned out the Chicken and took off the silver skin at the back of the ribs. I liberally used a blend of spices on both. For the Chicken I used a Lemon Rub, for the Ribs I used a Mesquite Rub. I didn't "rub" into the meat, just liberally coated both on all sides. I then covered each in saran wrap and put them in the fridge overnight. Now for the smoker. As this was the first time I used it, the manufacturer recommended giving it a good 2 hours "smoke" time to season the smoker at a temp of 200-220, just for the first time using it. In the smoker box to the side, I used a combination of charcoal and Mesquite chunks to fire it up, and then just let it smoke away with the vents 1/4 ways open, as recommended. All the while keeping an eye on it ...
Thank you for viewing my blog! The purpose of this blog is to showcase recipes that I have tried, whether the results are good or bad. I will ALWAYS give credit where credit is due. I have no Great Grandma handing me down recipes, so I will always post the link to the original poster where appropriate. I love Cast Iron and its versatility. I welcome all feedback, who knows, maybe someone else might learn a thing or two from my successes and failures! So have fun and enjoy!