First smoke any tips

flyfish

Fire Starter

Original poster

Apr 22, 2014

54

14

Northeast Ohio

• Apr 27, 2014

• #1

Doing my first smoke today on chargriller super pro. Have water pan in and ribs on. Didn't do any mods so to keep temp have to close top damper on smokestack to regulate heat. Leaks like a sieve so mods soon to come. Any suggestions appreciated. Ribs KC with rub and brown sugar. Need to figure out how to post pics

 

shaggy smokes

Smoke Blower

Apr 22, 2014

142

11

LeRoy, NY

• Apr 27, 2014

• #2

Where you type its above the buttons one to the left of @ to put pics up

 

flyfish

Fire Starter

Original poster

Thread starter

Apr 22, 2014

54

14

Northeast Ohio

• Apr 29, 2014

• #3

Ok after reading a bunch figured out what I did wrong. Rinse and repeat. Ribs came out good and so did fattie. Chicken was dry. Had to finish in oven. Should have wrapped chicken like I did the ribs in the oven. Here are some before during and after pics.

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• flyfish
• Apr 29, 2014

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• flyfish
• Apr 29, 2014

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• flyfish
• Apr 29, 2014

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• flyfish
• Apr 29, 2014

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• flyfish
• Apr 29, 2014

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• flyfish
• Apr 29, 2014

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• flyfish
• Apr 29, 2014

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• flyfish
• Apr 29, 2014

Ribs came out the best

 

reasoning

Smoke Blower

Jul 18, 2013

140

12

Iowa

• May 3, 2014

• #4

to combat the chicken drying out I would definitely brine it next time! Also what temp were you cooking at? And if you haven't already I would definitely look into getting a good digital thermometer, thermoworks is a great company who makes awesome products from 15$ all the way up. Whether grilling or smoking my $20 version always comes in handy and my cooking has gotten dramatically better since purchasing

 

flyfish

Fire Starter

Original poster

Thread starter

Apr 22, 2014

54

14

Northeast Ohio

• May 3, 2014

• #5

Thanks for the brining tip. Made some breasts and they were the juiciest I ever had before the rib cook. Just need to figure things out and make some if the suggested mods. The dried chicken was my fault since I pretty much did it by trying to get the meat up to temp. I'm definitely going to get a digital thermometer. More to come. Even with it being dry flavor couldn't be beat. Thanks again for the tips