Recent content by wood river bbq

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  1. wood river bbq

    Need Help where to mount temp gages on old country pecos

    I agree with the THEMULE69. Even though the factory installed gauge is in the wrong place -- you don't care what the temperature is at the top of the cook chamber, you want to know what it is at grate/meat level - I'd leave it where it is. Additionally, bi-metal gauges (1800"s technology) are...
  2. wood river bbq

    PIT BARREL COOKER

    trm612: I do the same as aquaduck. The length of the the cook determines how many chunks I use -- 3 hours would equal about 6 chunks of fruit wood. I don't add chunks after the product reaches 145* because it won't take any more smoke. One thing I'm fooling around with is the amount of charcoal...
  3. wood river bbq

    My First Charcoal/Offset Smoker Cook - Questions

    One additional note: after reading an article at www.amazingribs.com on "soaking wood", I no longer soak the chunks. Contrary to popular belief, the chunks barely absorb any water, which is the reason wooden boats float and don't sink.
  4. wood river bbq

    My First Charcoal/Offset Smoker Cook - Questions

    If I'm understanding your post as to how you started your fire (placed chimney full of hot charcoal in basket and then added lump on top) you're going about it backwards. I fill my basket about 1/2 to 3/4 with lump (amount depends on the length of the cook). Unfortunately, I can't use a charcoal...
  5. wood river bbq

    Giving up on smoked ribs unless someone can help!!

    One last point -- seal up that sucker for air leaks as best you can. Check out some of the mods others have made to your smoker. The more air tight you get your rig the more efficient it will become. The best digital thermometer won't help you with air leaks. All they'll do is register the...
  6. wood river bbq

    Giving up on smoked ribs unless someone can help!!

    Savycountryboy: I think the quality of any product you cook will improve once you determine the ACTUAL temperature you're cooking at and that's impossible to determine with a bi-metal thermometer's you're using. Those gauges are 1800's technology and can be off by plus or minus 50*. Also, the...
  7. wood river bbq

    Newbie Help, First smoke tomorrow

    Here's how I start a Lang. You can pick out the parts that might work for you. I start with lump charcoal (wood is hard to come by and expensive) and a couple of small pieces of camp fire wood, which burns hot and fast. You don't want to cook with camp fire wood. Both fire box vents are fully...
  8. wood river bbq

    PIT BARREL COOKER

    RustyWedges: I use my Pit Barrel Cooker for St Louis Ribs, Buffalo Wings and Salmon -- the rest of the stuff I cook on a Lang, with the exception of Chicken, which my wife cooks on a Weber 22.5. I was skeptical about the method Noah suggests for those 3 products, especially the ribs, but decided...
  9. wood river bbq

    Pit Barrel Cooker

    Noboundries: I also had visions of meat laying in the fire but that's not the case. Check out their video's, which speak for themselves. The owners of PBC (Noah/Amber) developed and tested a great product and before they put it on the market they made sure it worked plus they stand behind their...
  10. wood river bbq

    Pit Barrel Cooker

    I cook most stuff on a Lang. My wife prefers to cook chicken on a Weber 22.5 kettle. There are 3 products (Buffalo Wing’s, St. Louis Ribs and Salmon) that I’ve cooked on the Lang that have not done so well. They came out OK but I was dissatisfied with the results. A couple of weeks ago, while...
  11. wood river bbq

    HELP! Made my mods, how long do I run smoke through to cure my grill?

    Normally, I cook on gravel but if rain is predicted I roll the unit onto my patio and under the patio cover. My wife goes nuts every time I do this for fear I'm going to get grease etc on the patio bricks. To solve the problem, I purchased from Walmart the largest alum oil drip pan that is used...
  12. wood river bbq

    first lesson on meat selection

    Timberjet: I'll try your method on my next rib cook -- wish I'd have read your article yesterday when I cooked them!! After you pry up the membrane in the middle, where do you start pulling from -- I assume the end?? Any help will be appreciated as I hate the membrane removal part of the cook...
  13. wood river bbq

    Smoker around $200.

    I went down the Smoking Pro mod path (and spent more than $30 on mods) and while I finally got it to cook OK product it had inherent problems no mods can compensate for. It's difficult to seal all the leaks and the leaks make it difficult to control the air flow and the air flow controls the...
  14. wood river bbq

    HELP! Made my mods, how long do I run smoke through to cure my grill?

    Try www.kck.com for door latches
  15. wood river bbq

    Time to graduate from the ECB

    I have a Lang 36 patio, which I cook most stuff on. I also have a Weber 22.5 kettle, which my wife uses to cook chicken. I cook Tri Tip on a Santa Maria Grill. Why I need all these cookers is beyond me but it's a hobby!! Rib's (Baby Back & St Louis) and Salmon haven't worked for me on the Lang...
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