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Babybacks on a Weber kettler with a Pitmaster stoker

post #1 of 7
Thread Starter 

Started our Sunday football ribs at 0730 on the Weber kettler with a Pitmaster:

 

Prepped the babybacks

 

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Then prepped the grill:

 

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Then sat back and let the Pitmaster do its thing:

 

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post #2 of 7

ribs looks good.

At first wasn't sure what you had hook up to your smoker.

let us know how good it works for you.

 

post #3 of 7
Thread Starter 

I have the Pitmaster iQ 110 and a Maverick hooked up.  Here's how they look at 3 hrs as I start the wrap.

 

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post #4 of 7

You have a probe in the ribs?

 

What temp do you take them to?

post #5 of 7
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

You have a probe in the ribs?

 

What temp do you take them to?



I had a probe in them to begin with (120 in the photo at the time), but when I put them in foil (3-2-1 method) I removed it.  Temp was reading 150 when I wrapped them.  I heard somewhere to take them to 170, but I am going with 3-2-1 (15 more minutes until I remove them from the foil wrap for the last hour).  I'll then test for loose bone, bend/crack test, etc. before I declare chow time.  Of course beer and football has already begun so a shrimp ring will hold us until the ribs and baked sweet potatoes are done.

 

post #6 of 7
Thread Starter 

Here they are just prior to the wrap after 3 hrs on the rack:

 

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...and after two hrs in the foil  (total 5 hrs at this point):

 

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I noticed that when I open the kettle, the temp bottoms out (because of all the free air to the temp bulb I guess), then when I put the lid on the temp screams up to about 240 (due to all the oxygen to the fire I guess). ...then within minutes is back to a nice low 225 plus or minute 5 deg or so. This is with the top vents maybe open to 1/4" or so and the bottom paddles completely closed except for the stoker adapter.  I think I have enough fuel for at least two or three more hours at 225 with this setup. Maybe enough for a butt, but if not I can easily add more fuel thru the flip top grate.

post #7 of 7

So, tell me how the Pitmaster iq120 worked?

 

I am a beginning smoker. Love the finished product, but was a little surprised on how labor intensive it is to smoke. Keeping the temp at 225 for 6 - 7 hours for ribs requires constant attention.

 

I am looking for someway to keep the temp constant without having to sit next to the smoker oopeing and closing vents.

 

So, does the Pitmaster work well, or is it just a waste of time?

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