First Smoke Questions

orgtechMember

Really like my 09. Smoked chicken breast last weekend, came out great. Did my first batch of ribs yesterday. 7 1/2lbs. Was in for 5 hrs at 225. Open at 3 hrs and turned over and basted. Started rib side down. They traped a lot of juice which made a mess. Will try meat side up next time. Why do people spray with apple juice? I can't find a good explainationl. Used 3 chunks of apple. Had some wood left. Is this normal? Great smoker.

5/5/037:40 AM

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Original Post

tomMember

Welcome,orgtech.

As far as the drippings making a mess,that's why many of us foil the floor of the cooker,the top of the wood box,and Pam the racks.

Shows you have a juicy product.

The Cookshack is very efficient in it's wood consumption,so it is not unusual to have a little charred wood left on shorter cooks.

As far as apple juice or cider,it will give a little moisture-after your rub has set.

Cookshack gives us a nice moisture advantage over some other styles of cookers,though.

Some folks use it as the carrier for other seasonings,it has a subtle flavor that goes well with a variety of meats,and it may carmelize a little on the bark.

Then again,some may say it is an ol'wives tale.

Hope this helps a little.

5/5/038:57 AM

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