Babybacks on a Weber kettler with a Pitmaster stoker

bama bbq

Master of the Pit

Original poster

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Oct 9, 2011

• #1

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

Prepped the babybacks

Then prepped the grill:

Then sat back and let the Pitmaster do its thing:

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Oct 9, 2011

• #2

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.

 

bama bbq

Master of the Pit

Original poster

Thread starter

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Oct 9, 2011

• #3

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

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Oct 9, 2011

• #4

You have a probe in the ribs?

What temp do you take them to?

 

bama bbq

Master of the Pit

Original poster

Thread starter

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Oct 9, 2011

• #5

SmokinAl said:

You have a probe in the ribs?

What temp do you take them to?

Click to expand...

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.

 

bama bbq

Master of the Pit

Original poster

Thread starter

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Oct 9, 2011

• #6

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

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

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.

 

beginner

Newbie

Jul 4, 2014

7

10

• Jul 4, 2014

• #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?