Babyback ribs are the easiest (and the best imo) to smoke. I got my first smoker a couple of years ago, so I know how you feel.

Lots of great tips and reading here.

Good luck & enjoy!

Those of you who got Kill free RepZ... that should have been Kid free... Sorry Mr. Rain.

:shakes head:


I NEVER KILL FOR FREE! :ugh2:

whole chickens are the easiest in my elec. smoker. :tup:

Thats the stupidist think I've ever heared.

:icon17:

How do you cook it?? Time and temp?? What type of chips?? Water pan?? Do you brine chicken the night before?? Do you use rubs on other meats???? So many questions!!

I'm sure madwi will weigh in on your questions, but I just wanted to add that you really should check the link in my previous post if you haven't already--don't be deceived that the title of the site is "Amazing Ribs." There is much, much more in there--and tons of information. At least check the Table of Contents.

I appreciated the link. Was reading a lot of it during work today. I just have a tendency to over analyze things. Haha. Reading about different flow patterns for the type of meat being used and what parts of fat should be placed where to render. Or using different sprays to keep the meat wet during smoking. I have my work cut out for me for the first few trial runs.

260ish for 5 hours-ish, you will have to play with the temp/time settings but chickens are usually pretty forgiving and stay very moist even if you let them go for a long time. I brine the night before and I use whatever rubs I have made up. be sure to get some under the skin as the skin will not be edible after slow cooking, turns to rubber. Some people finish it on the grill or oven to try and make the skin crispier, but I think it turns out like crap lol.
Other than that, treat it like a fire smoker, but you will probably need to account for some extra time vs. fire based smoker.
I use whatever woodchips I have on hand. Sometimes apple, oak, mesquite ect.

Morning y'all!

I approve! :tup: