LOL, you all voted while I was writing my post!!! It’s a conspiracy I tell ya!!!

Kind of seems like there are not enough folks following to garner the votes. It’s your rig so why don’t you just pick your favorite out of the suggestions and let that be it! Of course, The Smok-N-Ator is awesome and I love pecan pie!!

bocephus You are correct. When I first started researching what smoker I was going to buy, I saw a video of MB’s cold smoker box. It was the size of a mailbox. I guess it was an older version as I found it several places but it always said out of stock or discontinued. This one you have shown is huge in comparison. Thanks for going back in and rechecking for me. It is much appreciated.

Chef I would say the Smok-N-Ator or Smokzilla!!! That’s a Big Boy Smoker fer sure!!

I do thank you all for the awesome replies to my query. I definitely overcooked and over smoked them. Next time will be a different story!!

bocephus Yeah, I saw that when I was researching but they no longer sell that box.

Yes, Thanks guys, I have read several books and watched multiple videos and I think I may have overcomplicated the cook. The more I think about it, I believe I may have merged several different examples into one accidentally. My plan is to learn by practice and when I can make myself happy and my guests wanting more, I will build my own smoker. Still don’t like having to add chips so often to the MB but at least they have a great function for doing so. Thanks again!!! Until my next Duck Up!

Hello Meat Smokers, I am new to smoking, I bought a Masterbuilt Electric 30" smoker which I learned yesterday is too small and I don’t get the set it and forget it mentality if I am adding wood chips every hour. Yesterday, I smoked Spare Ribs using the 3-2-1 method. When I eat ribs, I like to have a bit of a bite and a chew to them. I don’t know what happened but some of my meat was charcoaled on the tips and edges. Very dry and stringy. The rest of the meat was fall off the bone tender and all though delicious, maybe a bit too smokey tasting for me. These ribs were so tender I could barely get them out of the smoker with any meat sticking to the bone at all. I know there is a learning curve but I thought the 3-2-1 method and ribs couldn’t be any easier. My temp was right in the 275 range the entire time, I found that the MB Smoker was definitely in need of constant chip replacement to produce a steady smoke. I am after a tender rib but one that stays on the bone until I bite into it. Where did I go wrong yesterday?