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Second smoke, questions

post #1 of 9
Thread Starter 

So I did my first smoke the other day on my new MES 40 + AMNS, and I was really happy with the results.  Did Dutch's beans and a rack of baby back ribs with Jeff's rub.  Sorry, too nervous so forgot to take pics, next time!

 

Ended up doing 2-1.75-.75 at 230.  Put SBR on half the ribs the last .75.

 

Everything came out so well, that I decided to cook for 8 friends this weekend.  I'm doing 4 racks, and beans.  My question is, do I need to adjust cooking times for the larger amount of food, or should the same formula work?

 

Though I had great TBS (hickory), I didn't feel the ribs absorbed enough of the smoke.  I did fill the water pan with warm water at the start.  Would leaving the pan empty this time help to make the meat smokier... or should i just light both ends of the AMNS?

 

Lastly, I noticed the ends of the ribs got a little dryer than the rest of the racks.  I saw another user wrap a little foil around the ends for the first hour of the smoke, would this help?


Thanks for the help!

post #2 of 9

congrats on your first smokebeercheer.gif I'm not sure about foiling up the ends I seen that, sounds like a good idea.   I double foil the whole rack with some AJ after about 2.5 to 3 and have had good results.

post #3 of 9

Have you done the free E-Course???

 

It is a great help.http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse 

 

  Craig

post #4 of 9
Thread Starter 

Yes I have.

post #5 of 9
Quote:
Originally Posted by toade View Post

So I did my first smoke the other day on my new MES 40 + AMNS, and I was really happy with the results.  Did Dutch's beans and a rack of baby back ribs with Jeff's rub.  Sorry, too nervous so forgot to take pics, next time!

 

Ended up doing 2-1.75-.75 at 230.  Put SBR on half the ribs the last .75.

 

Everything came out so well, that I decided to cook for 8 friends this weekend.  I'm doing 4 racks, and beans.  My question is, do I need to adjust cooking times for the larger amount of food, or should the same formula work? The time should be about the same. It may take a little longer to get the temp back up after putting all the food in, but after that the time should be the same.

 

Though I had great TBS (hickory), I didn't feel the ribs absorbed enough of the smoke.  I did fill the water pan with warm water at the start.  Would leaving the pan empty this time help to make the meat smokier... or should i just light both ends of the AMNS? Light both ends.

 

Lastly, I noticed the ends of the ribs got a little dryer than the rest of the racks.  I saw another user wrap a little foil around the ends for the first hour of the smoke, would this help? Your MES will be hotter at the back right side. Put the the thick end of the ribs to the right & the thickest rib end toward the back right side.


Thanks for the help!



 

post #6 of 9
Thread Starter 

SmokinAl,


Thanks for the response.  It seemed like a had a pretty good amount of smoke coming out with just one end lit.  Does having the water pan full effect how much smoke is absorbed, or does it not really make a difference as far as that is concerned?  Do you usually light both ends?  Do you usually leave the pan empty?

 

I put the beans on the bottom rack, all the way to the right, so I would think that would have done a pretty good job at deflecting some of that heat from hitting the right side of the ribs (which were on the second rack), but I can't remember which side the thicker end was on.

 

Thanks again!

post #7 of 9

I see a lot of variability in the water pan debate...some of that may have to do with make of smoker, but I generally (and especially with my cookshack) have better results leaving water pan empty...

post #8 of 9

Not sure how water in the water pan or not would hurt the availability or taste for smoke? It is there strictly for a heat sink and provide a little moisture. You need more smoke flavor, you use more wood or stronger flavor types of wood.

post #9 of 9

More wood = more smoke. I think tin foiling the ends for just the 1st hour helps keep them from drying out and overcooking. That's what I notice. Your mileage may vary.

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