Hello fellow Smokers!
I just purchased my FIRST smoker, it is the Char-broil off set model 1280 (1,280 cu in cooking area). First, I don't have a dang clue what I am doing... LOL. I did just order a dummies book and I tried smoking a beef rib and a pork rib on my Weber grill.. it turned our good so I thought what the hey, might as well spend a couple dollars and learn how to do this right, RIGHT!
So, being new I should intro myself. I am a veteran, retired and widowed. I love motorcycles, farm life, photography and cooking. I have made home made sour dough bread and loved it... moved on to a orange marmalade duck with homemade orange sauce. I have since purchased a Deep fryer for Turkey and I LOVE that taste.. Now, the latest and I hope I can make this one stick like BBQ sauce on my shirt... :)
I live in S. Ohio and like I said I love motorcycles, I have 2 Hayabusa's and 2 older classics. I am a backyard mechanic, I love my 26 acre farm. I just returned from living abroad, I took up permanent residence in Wiesbaden Germany for 3 years. I returned Feb 2013 and I am currently working towards building or buying a home for my land.
So, with that said, I welcome all your help and thoughts. I have seen mods for these grills but don't understand why everyone is trying to do them other than to keep the smoke in...
I am having an extremely hard time keeping my temp steady or around 225, I cooked my last ribs at 170 for 4 hrs and they were damn good. I will pull these off in 30 min and coat them with brown sugar and wrap them in Alum for 1.5 hours... BTW, it is 3.53 am and I am up cooking ribs... go figure! LOL.
Hope to strike up some good intellectual conversation as well as a few good friendships (which are rare these days)... So, I wish you all luck and perfection in your smoking endeavors.
Just started raining here, I may have to pull my smoker in the garage... darn it.