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First smoke w/QView

post #1 of 9
Thread Starter 


Got all the mods done I wanted to and got it all seasoned on Saturday. Sunday I tried my had at some spare ribs.


I need to seal around the lid somehow. 

photo 3.JPG


They were done in less time than I anticipated. I think the temp was probably higher than I thought. I was keeping it at 225 but I was using the thermometer on the lid; not sure how accurate it is. I have to get a decent thermometer. 

photo 4.JPG



Couple of pieces I trimmed off the ribs before cooking and smoked separately; they were good! The ribs are for a get togther today. but I had to cook them yesterday because I'm at work all day. We will see if they taste as good as they look.photo.JPG

post #2 of 9

That is an excellent idea.  Get a good thermometer, even a cheap oven thermometer from the grocery.  Nice pullback, a little darker than I prefer.  I am thinking that those were cooking close to 300 degrees.  Keep it low and slow and try the 3-2-1 method for spares and the 2-2-1 for baby back and st. louis ribs.  Good luck and welcome to the forums.


post #3 of 9

I like what I'm see'in.......good luck with your new duo!

post #4 of 9

Looking good!


Yup yup need a decent thermometer..



post #5 of 9


post #6 of 9

Do a search on chargriller mods in our handy dandy search tool up above. You'll find all kinds of ideas. I have the same one and they don't work so great out of the box.

post #7 of 9
Thread Starter 
Just ordered a ET-732 icon14.gif
post #8 of 9


Superfly, The Ribs look nice for the first time;as far as the leaks,go to a Farm supply or fireplace store and get some Stove Rope and attach it to the lid so you can keep the heat in and keep smoke.There is also flat fireplace ribbon for the doors and anywhere else that may need a little sealing.biggrin.gif

  Send a pic(Q-view) of the smoker and someone else may have another idea.

  I smoke with wood only and pre_burn most of my wood;that keeps Creosote and gasses from gatting on my meat,also makes the flavor less smoky.439.gif

Get some therms.(they got some Brinkman therms. at Bass Pro Shop for about $20.I have used mine for 2 yrs. now and still doing good),of course the best are Tel-Tru and the instant read Thremo. something,but they are close to $100 ea.icon_eek.gif The one in the top only reads temp. there. You need the therms. AT cooking level without touching the grate.One on each end of your Smoker to be sure of the temps. Put your meat on only after the Smoker is up to heat.(I usually cook at 200* to 225*f. and get great results on everything.Poultry(unless you are doing Beercan Chick) I do on my gass grill to get crispy skin. Here's what my smoker does:

Hope this helps and...



Betty 004.JPG

post #9 of 9
Thread Starter 

Quick question. When I bought the ribs at BJ's two racks came in the pack. I trimed them both and rubbed them both. I was planning on doing the other rack next weekend but then I was thinking maybe rubbing it wasn't such a good idea and I should have waited until next weekend to rub it an hour or two before i put it in. Is it ok to leave it in the fridge with the rub until this weekend or no?

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