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Sorry, one more question

post #1 of 9
Thread Starter 

Ok, prepared the brisket and ribs with Jeff's rub...sitting in the fridge

 

Have a 8lb brisket and about 4 1/2 pounds of ribs

 

Going to put the Brisket on in the AM and the ribs around noon...

 

I have a gas Master Forge Vertical Smoker

 

My questions:

 

1. How much wood chips should I put in the tray?

2. Do I refill at any point?

3. Do I have to soak them?

4. Do I need to put more in when I put the ribs in?

5. Do I put any water in the water tray?

 

Thanks for helping a noob out.  I am taking picture of the process, so I will post!

 

Thanks,

Jeff

post #2 of 9

What kind of chips do you have?

post #3 of 9
Thread Starter 

Hickory

post #4 of 9

I have a stick burner , and don't use chips and such ... but one thing I KNOW you need , and that is . . .Patience.

post #5 of 9

If you aren't accustomed smoked meat, a good rule of thumb is to keep the meat in smoke for about half of its total smoke time. With hickory, I wouldn't do it for any longer than that. Too much smoke can be bad, too little can be dealt with. Add chips as necessary to allow each cut of meat exposure for 50% of its cook time. Water in the tray wouldn't hurt. Brisket and ribs can be susceptible to drying.

post #6 of 9

Don't know about the rest......BUT

 

Don't soak the chips and don't put water in the pan.....if you MUST then maybe a cup or so and that's it.  You want to smoke the food not steam it.

 

Scott

post #7 of 9
Quote:
Originally Posted by CoachWalrich View Post

Ok, prepared the brisket and ribs with Jeff's rub...sitting in the fridge

Have a 8lb brisket and about 4 1/2 pounds of ribs

Going to put the Brisket on in the AM and the ribs around noon...

I have a gas Master Forge Vertical Smoker

My questions:

1. How much wood chips should I put in the tray? I use chunks. For chips I do about 1 cup at a time
2. Do I refill at any point?When you stop smelling the sweet smoke smell. usually every few hourse
3. Do I have to soak them?I dont
4. Do I need to put more in when I put the ribs in? If it needs them
5. Do I put any water in the water tray?In the water tray yes and refill as needed.

Thanks for helping a noob out.  I am taking picture of the process, so I will post!

Thanks,
Jeff
post #8 of 9
Thread Starter 

Thank you again...

 

So I have put on the brisket - I have an iGrill and I just placed the probe on the rack and through the air gate - don't know if I should have done this...

The Igrill is reading around 300 degrees, but the temp gauge on the Master Forge is reading between 215-220???

post #9 of 9

Trust I-Grill......

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