HI EVERYONE,MY NAME IS JOHN.
I HAVE BEEN GRILLING MOSTLY WITH GAS UP UNTIL NOW. I JUST PURCHASED MY FIRST SMOKER,A RED STONE SMOKE HOUSE FROM TRACTOR SUPPLY. I TRIED SOME PORK RIBS FOR MY FIRST GO AT IT.THINGS DIDN'T GO SO GOOD. I MADE A ROOKIE MISTAKE BY HAVING WAY TOO MUCH SMOKE(SMOKE VENT ALMOST CLOSED).I DID HAVE ABOOUT 225 F THE WHOLE TIME THOUGH. I WAS USING A MIX OF CHARCOAL AND HICKORY CHUNKS.
THE RIBS LOOKED GOOD BUT WERE BITTER. NOW I KNOW THE SMOKE NEEDS TO KEEP MOVING.
I DID SOME MODS AFTER THAT.
MOVED AND LOWERED STACK CLOSER TO THE COOKING SURFACE
SEALED THE COOK CHAMBER
TURNED MY DRIP TRAY INTO A BAFFLE WHICH GOES FROM FIREBOX OPENING TO 4" FROM THE OTHER END
I TRIED SOME CHICKEN QUARTERS YESTERDAY
USED LUMP COAL AND SOME CHARCOAL..
I COULDN'T GET ABOVE 190-200 NO MATTER HOW I POSITIONED BOTH VENTS(BOTH WIDE OPEN WAS HOTTEST)TEMP IN FIREBOX WAS ABOUT 600 F .BURNED COATING OFF OF THE FIREBOX !!
AFTER 4 HRS MY MEAT WAS ABOUT 135 F AND WAS IN A PANIC.
I THAN OPENED MY FIREBOX VENT/CLEANOUT DOOR AND PUT A FAN BLOWING LIGHTLY IN THE FIREBOX.,TEMPS WENT UP TO 270-320 DEPENDING ON HOW MUCH I ALLOWED THE FAN TO BLOW IN.
MEAT GOT UP TO 150 F AFTER ANOTHER HOUR,THEN I FINISHED THEM IN MY HOME OVEN INSIDE AT 250 F AFTER 50 MINUTES WITH A FOIL TENT.THEY DID TURN OUT AWESOME ,JUICY ,SMOKEY AND THE SKIN WAS EVEN GOOD.
6 HRS IS WAY TO LONG,AND I BURNED THROUGH ALOT OF LUMP COAL,ABOUT 10 POUNDS AND 5 POUNDS OF CHARCOAL.
DID THE BAFFLE SLOW DOWN MY AIRFLOW? IF SO DO I NEED A LARGER SMOKESTACK OR LESS BAFFLE?
I HAVE BEEN GRILLING MOSTLY WITH GAS UP UNTIL NOW. I JUST PURCHASED MY FIRST SMOKER,A RED STONE SMOKE HOUSE FROM TRACTOR SUPPLY. I TRIED SOME PORK RIBS FOR MY FIRST GO AT IT.THINGS DIDN'T GO SO GOOD. I MADE A ROOKIE MISTAKE BY HAVING WAY TOO MUCH SMOKE(SMOKE VENT ALMOST CLOSED).I DID HAVE ABOOUT 225 F THE WHOLE TIME THOUGH. I WAS USING A MIX OF CHARCOAL AND HICKORY CHUNKS.
THE RIBS LOOKED GOOD BUT WERE BITTER. NOW I KNOW THE SMOKE NEEDS TO KEEP MOVING.
I DID SOME MODS AFTER THAT.
MOVED AND LOWERED STACK CLOSER TO THE COOKING SURFACE
SEALED THE COOK CHAMBER
TURNED MY DRIP TRAY INTO A BAFFLE WHICH GOES FROM FIREBOX OPENING TO 4" FROM THE OTHER END
I TRIED SOME CHICKEN QUARTERS YESTERDAY
USED LUMP COAL AND SOME CHARCOAL..
I COULDN'T GET ABOVE 190-200 NO MATTER HOW I POSITIONED BOTH VENTS(BOTH WIDE OPEN WAS HOTTEST)TEMP IN FIREBOX WAS ABOUT 600 F .BURNED COATING OFF OF THE FIREBOX !!
AFTER 4 HRS MY MEAT WAS ABOUT 135 F AND WAS IN A PANIC.
I THAN OPENED MY FIREBOX VENT/CLEANOUT DOOR AND PUT A FAN BLOWING LIGHTLY IN THE FIREBOX.,TEMPS WENT UP TO 270-320 DEPENDING ON HOW MUCH I ALLOWED THE FAN TO BLOW IN.
MEAT GOT UP TO 150 F AFTER ANOTHER HOUR,THEN I FINISHED THEM IN MY HOME OVEN INSIDE AT 250 F AFTER 50 MINUTES WITH A FOIL TENT.THEY DID TURN OUT AWESOME ,JUICY ,SMOKEY AND THE SKIN WAS EVEN GOOD.
6 HRS IS WAY TO LONG,AND I BURNED THROUGH ALOT OF LUMP COAL,ABOUT 10 POUNDS AND 5 POUNDS OF CHARCOAL.
DID THE BAFFLE SLOW DOWN MY AIRFLOW? IF SO DO I NEED A LARGER SMOKESTACK OR LESS BAFFLE?
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