Masterbuilt Electric Smokers are nice for both beginners and pros because they maintain their heat regardless of weather conditions. This guy smoked two chickens using cans stuffed into the chicken cavity.
He set the chickens upright on a rack set over a drip pan. The ribs were pretty much in set and forget mode.
This cook, like many others suggests that you cook to an internal temperature. The best way to do this is with a digital meat thermometer.
What would you do differently?
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