Pics of my first smoke ever - Chicken and Ribs

[KingSmokeDaddy]

My first time Q’ing with smoke. The ribs were a little dry and not very tender but I was pleased with the smoke and seasoning flavor. I rubbed them with Worcestershire and rib tickler. I cooked them 3-2-1 at 200 to 225. Any suggestions for my next try? One comment I got was to increase the temp while in foil.

The chicken was might tasty. I used AJ and chicken tickler and sprayed them every half hour with AJ and Tabasco mix to keep them moist. They cooked for 3 hrs. 1 of the 4 halves was a little undercooked but nobody got sick…think next time I might oughta use the meat thermometer.

Enjoy the pics and please let me hear your feedback.

-KSD

[Bad Santa]

Nice pics of the cook, thanks for sharing them with everybody.
May wanna kick those temps up a couple of notches for those 2 meats. Chicken needs to be cooked hotter than at those temps. Low and slow is meant for briskets not so much yardbirds, so don't be afraid to crank it up a little on the birds....270 to 300
Also helps the skin to not be rubbery or bitter from over smoking.

Keep the pics coming cause summer's almost gone, an DB still hasn't found his pit or built a fire yet..so he lives the dream through pics of others actually BBQing...:D

[totally smoked]

Nice job King.:thumbs:Keep up the good work. Santas right about the temps. Chicken likes it a tad warmer andas far as the ribs go I don't wrap mine ....I lay them on foil after about an hour on the smoke to trap the juices till they are done then let em rest wrapped up for a half an hour or so. It's all fun from there:D

[david brace]

Nice pix, KingSmoke...the chicken looks real good. I guess I'm in the mood for chicken. :D

ANd don't listen to Bad Santa...he don't know nuttin'...:sarcastic:



DB

[DoubleBarrelSmoker]

ksd--- the best way to improve your bbq is to keep on doing it. You will gain confidence as you go along. And your final result will improve the more you try and gain experience. Try not foiling the ribs. And if you spray things every half hour you are losing heat every time you open the pit. Put your stuff in and leave it closed. And definetly get a digital therm. It will help tremendously

[gatorpit]

Exactly there Double Barrel. Keep cooking and you will learn your pit and become a Q Master of it.

[Fred]

*learn your pit


^ Some of the best advice you will ever get...about BBQ.

(tip..just because the temp 'says 225' = that does not mean the temps at cooking level are .........so *learning your pit - inside & out is a must.

Keep the fire burning

[OWENMUSTANG]

Lots of good info here..

I gave up on cooking at 200. all of the best cooks i've done have been
at 250.

For your ribs, try cooking them longer.

Happy Q'n:)

[redneck cooker]

Keep cooking and you will learn your pit and become a Q Master of it.:crazy::crazy:Damn Ritch this concept still hasn't worked for you!:sarcastic: