So I am a newie and I have gotten some great advice here at the forum. I have used my 590 3 times. My first attempt was spatchcocked chicken. I followed the recipe I found on the Recteq recipe site. I used a meat thermometer and got the proper internal temp. My second attempt was a pork butt...
I am new to the smoking world. I have a 9lb pork butt I have seasoned and want to smoke. One side is the heavy skin. Which side goes down? Skin side or meatside?
I watched a video where a customer was smoking ribs. First he smoked them for 3 hrs at 225. Then he wrapped them in foil for another 2 hrs. then unwrapped for another 1 hr. My question is are the pellets being fed the whole time, even when wrapped in foil? And does the smoker automatically feed...