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New PNW griller/smoker

post #1 of 8
Thread Starter 

Hey all, checking in from WA state.  I have been grilling ribs for  just over a year on my 4burner grill with a water bath.  It is a major chore, so I just bought a Char-Broil Vertical Gas Smoker.

 

 

Doing my 1st  smoke now.  Thankfully my old gas grill cooked hot, so I have experience cooking BB ribs with higher heat (Grill runs 300* WITH water bath).

 

This smoker is running HOT..  Lowest I have been able to get is 255*.  That is a bit frustrating as I was trying to do a true low and slow.  I am keeping the water tray full, as I see a significant temp jump when it gets low

 

Thoughts?


Edited by lamrith - 8/4/13 at 6:34am
post #2 of 8
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

Installing a "needle valve" will really help you get the temps down and give you better control over them. Also dump the water and fill the pan with sand or pea gravel, this will give you much more stable temps. If you still want some humidity in the chamber you can still place a pan on top of the sand pan with a little water in it.
post #3 of 8

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

post #4 of 8
Thread Starter 
Quote:
Originally Posted by S2K9K View Post

welcome1.gif
Installing a "needle valve" will really help you get the temps down and give you better control over them. Also dump the water and fill the pan with sand or pea gravel, this will give you much more stable temps. If you still want some humidity in the chamber you can still place a pan on top of the sand pan with a little water in it.

Thanks for the welcome folks!!
Yeah right now that stock pan is getting fried big time, the water at the edged is boiling due to the extreme heat from the burner.  The valve sounds like a must do.  I will try and mount it right at the regulator, I have access to plumbing stuff so may be able to direct mount, better yet mount on the control panel of the smoker next to the main control.  hrmmm  PROJECT!

 

I like the pea gravel idea.  where do you put the chips/chinks for smoking using pea gravel, right on the pea gravel as well?  In a small pan?

 

1st Run results!

Finished! 11# of BB ribs


Edited by lamrith - 8/3/13 at 9:35pm
post #5 of 8

Welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  When you can't find the answer you're looking for, just ask and someone here will have the answer.  I don't know your smoker, but in most gassers the chip box should be just above the flame...and that wouldn't change whether you have water, sand or pea gravel in your water pan.

 

Red

post #6 of 8

The first run looks great! I live just north of you in BC.

 

You'll love this forum. I just started smoking last fall and had limited success until I found this forum. I have learned so much from the kind members. They are generous with answers to your questions and there are a ton of great ideas in the postings. One of the ways I learned the most was posting my projects with pictures and I always got support, advice and suggestions for differing ways to do things.

 

I am sure you will love this forum as much as I do.

 

Disco

post #7 of 8
Quote:
Originally Posted by lamrith View Post

Thanks for the welcome folks!!

Yeah right now that stock pan is getting fried big time, the water at the edged is boiling due to the extreme heat from the burner.  The valve sounds like a must do.  I will try and mount it right at the regulator, I have access to plumbing stuff so may be able to direct mount, better yet mount on the control panel of the smoker next to the main control.  hrmmm  PROJECT!

I like the pea gravel idea.  where do you put the chips/chinks for smoking using pea gravel, right on the pea gravel as well?  In a small pan?

1st Run results!
Finished! 11# of BB ribs

First, those ribs look Great!!! Now, the chips/chunks will go right where they usually go. Just like Red said they should be in a pan just above the flame and the water pan above that.
post #8 of 8

welcome1.gifto SMF!  We are so glad you joined us! 

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

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