preparing for first smoke

Discussion in 'Messages for All Guests and Members' started by bogey3368, May 6, 2008.

  1. bogey3368

    bogey3368 Newbie

    I have just purchased a chargriller pro w/ sfb. I will be using it for the first time smoking baby back ribs. I just have a few questions: 1. How much charcoal/wood ratio? 2. Should I line the inside with foil for easy cleanup.

    I made all the mods that are possible right now. I extended the exhaust pipe, flip over the charcoal ash pan, and bought a wireless thermometer. That reminds me should I just lay the probe of the thermometer right on the grates? Any comments are greatly appreciated & wish me luck.
  2. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    I use the same rig. Here are some tips. First, make sure you are using lump charcoal, not briquettes. Briqs aren't hot enough to use the sfb. Second, 4 or 5 chunks of wood at a time give a nice even smoke just add more wood as it burns down. I have tried with and without the ash pan flip. It makes little difference. It actually drops the temp if you have the dryer vent mod as the heat flows under it and up the pipe. I usually just leave it alone. As far as the temp prob goes, I always have a temp probe at each end on the grates through the rotisserie holes. Grate temp I have found 30-60 hotter than lid temp. I don't use my wireless here, I save them for the meat and use an el cheapo long probe here. If you haven't bought an upper rack, I recommend getting one. You can order them from Char-Griller. They really come in handy during a big smoke, or if you smoke multiple types of meat that require different cook temps. I recommend using the 3-2-1 method on ribs. Gives great smoke flavor and make them tender , while leaving a crisp bark. Hope this helps. Good Luck.
  3. capt dan

    capt dan Master of the Pit OTBS Member

    Stick the probe into a small potato or a block of wood, make sure it sticks out the end of whatever you use at least an inch or more. No need for a probe in the ribs, you can tell when they are done. Cook them meat side up , and baste alot after the first 2 hrs. After the foil, they will be very tender, and can break in half if not carefull with them.the last hr or less on the grate without any foil, but keep basting or even glaze with BBQ sauce near the end. When you try to pick them up in the middle of the rack, they should almost tear. You can see the meat stretch hard and often sperate from a bone or two.

    Make sure you read up on the 3-2-1 method for starters, and season that smoker before you put any food in it. Those items are listed on the left side of this page. Remove the membrane from the back for best results, before applying the rub.

    Take a few pics during and at the end so we can see how ya did. When ya get the bones to show on the end of the rack like this,

    Then they are deffinately done. I would have liked to have gotten these off the pit about 15 minutes earlier. The spares actually got done before the BB's in this pic(less meat on the spares).[​IMG]

    Hope this helps. Take some time and do a search, and you can read about ribs for hours and come to some of your own conclusions. You may have to rotate racks of ribs from the firebox side to the far side if they start to get too dark early.

  4. bogey3368

    bogey3368 Newbie

    thanks for the replies couple more questions:

    1. does anyone line the bottom of the drum with tin foil for easier cleanup?

    2. if I'm making memphis style ribs (dry rub) should I stll use the 2-1-1 method?
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Hey Bogey,

    I personnally line everything i can for easier cleanup. Good luck with the ribs. Get'em like Capt. Dans pics and your have it.
  6. bogey3368

    bogey3368 Newbie

    here are the pics of my first smoke!! they look pretty good, I will tell u later how they taste

    sorry files were too big
  7. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    1. If you are smoking a lot of fatty meat such as pork butts you will generate lots of oils to drain (last time I did 4 8lb'ers I had about 24oz), lining with foil may make a bigger mess. Also put a bucket under the oil trap can. It will overfill during a long large smoke.

    2. right or wrong, I always 3-2-1.

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