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first smoke on Masterbuilt XL- just ok

post #1 of 6
Thread Starter 

Ok, the first smoke was 5 full racks of ribs with different rubs. the XL could have handled a couple more!! i used one pan of water, smoked for about 3 hrs cooked for about 6 hrs.... rotated racks half way through.

 

what i did well....

1. managed to keep temp between 230 - 250 ( maverick ET-732)

2. thin blue smoke ( cast iron skillet) looked like cigarette smoke

 

what went wrong....

1. bottom of spare ribs burned on bottom.

2. internal temp was about 155 when i pulled them.

3. dry in spots.

 

Suggestions?

post #2 of 6

did you upgrade the water pan? using a larger water pan, at least I think, help create a barrier between the heat source and the food. more indirect heat.

 

230-250 for 6 hours seams a lot for that temp. but burnt and dry can be just your process.

post #3 of 6
Thread Starter 

no- didnt upgrade water pan.... and when water ran out- i didn't refill... heard the moisture in meat comes from meat- not waterpan....?

 

my buddy told me to wait until the internal temp of ribs was 190+... i had never heard of that with ribs- just butt and shoulder (meaty stuff)??? not sure...? 

post #4 of 6
Quote:
Originally Posted by bob bramlett View Post

no- didnt upgrade water pan.... and when water ran out- i didn't refill... heard the moisture in meat comes from meat- not waterpan....?

 

my buddy told me to wait until the internal temp of ribs was 190+... i had never heard of that with ribs- just butt and shoulder (meaty stuff)??? not sure...? 

 

Its pretty difficult to get accurate internal temp readings on ribs because of the bones.  The best ways to know when ribs are done are the pullback from the bones, and the bend test:

 

http://www.smokingmeatforums.com/a/the-bend-test-for-ribs

 

The water in your water pan is less about moisture for the meat than about helping to control cook chamber temps.  As dewetha indicated, that water acts as a heat barrier between the flame and the food.  The evaporating water also fills the chamber and helps maintain a more consistent overall cook temperature.

 

Sounds like you are on your way to getting the new rig dialed in.  You'll have your methods perfected in no time...Good luck, and let us know how it goes!

 

Red

post #5 of 6

i picked up a enamel costed roasting pan from walmart for like 12 bucks. it's 9x11 i think.

 

it you look at one of the pics in this thread you can see the pan at the bottom.

post #6 of 6

this is a better pick you can also see the skillet i use(vs a pan) it also acts like a heat barrier/sink

 

http://www.smokingmeatforums.com/g/i/159058/a/103799/how-to-maximize-smoke-time-with-wood-chunks-or-chips/

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