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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
I will be smoking about 20 lbs of country ribs using my two electric smokers. (Brinkman) How much time for pound should I give them. The same question applies to chicken breast - no bones or skin. All I can find for recipes are either whole chickens, halved or quartered or in the case of port - bone in ribs.
Thank you for your help
Sorry to be tardy. Was in KC, MO judging the American Royal Barbecue Contest..
I hope that you clicked into "According to Smoky" and read the "Glossary" to find what you meant when you wrote "smoking," and then read "Burning Wood & Blowing Smoke."
The next thing you need to do is get an accurate thermometer so you can tell what the temperature inside the cooker/smoker is. Time is a function of temperatures ---- the meat at the start, the temperature inside the cooker, the ambient temperature at the time.
If you cook at roasting temperatures (350°) the time will be 25-30% of the time for barbecuing temperatures (210°)
I recommend that you click into the Barbecue Store from www.barbecuen.com and check out "The Great American Barbecue & Grilling Manual" which can turn you from a tyro to a pro easily and pleasantly.
Have fun,
Ed Daemon
ejdimage@radiks.net
Smoky
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