Newbie with dumb questions

larryfoster

Smoke Blower

Original poster

Jul 21, 2013

113

33

Peach Hill, Pa.

• Sep 5, 2015

• #1

I apologize for these questions but am trying to figure out how to use my equipment.

I realize I don't have very good stuff but hope I can use what I have to learn until I upgrade and make some good stuff while learning.

I have a Red Stone 3 in 1 grill from Tractor Supply.

There was no real documentation so I don't know the mechanics of using this thing

I was wondering if I built my fire in the smoker part and put my meat in the charcoal grill part or in the smoker part

If someone could point me in a direction for some tutorials, I'd appreciate it.

I'd like to do some western ribs this weekend and, in the future, use this to cure some deer bologna.as well as regularly smoke all kinds of stuff.

Thank you for your patient indulgence.

 

hank2000

Smoking Fanatic

Jan 10, 2015

482

42

Louisville, ms

• Sep 5, 2015

• #2

I have never seen one of these. Post a pic of what I have that way we can see it give u some better help. And welcome to SMF

 

larryfoster

Smoke Blower

Original poster

Thread starter

Jul 21, 2013

113

33

Peach Hill, Pa.

• Sep 5, 2015

• #3

Thank you Hank for the welcome and the help

IMG_20150905_081426578.jpg

• larryfoster
• Sep 5, 2015

 

food junkie

Fire Starter

Nov 26, 2013

45

12

New Orleans area

• Sep 5, 2015

• #4

That looks similar to this model.

http://www.smokingmeatforums.com/products/char-griller-5050-duo-gas-and-charcoal-grill

I have never used one but would assume you build your fire in the side firebox and put your meat in the grill section.

 

larryfoster

Smoke Blower

Original poster

Thread starter

Jul 21, 2013

113

33

Peach Hill, Pa.

• Sep 5, 2015

• #5

I tried that once, food junkie but couldn't get the temp very high.

Maybe 110.

Don't know if not enough fuel or adjustments on the vents or what

 

hank2000

Smoking Fanatic

Jan 10, 2015

482

42

Louisville, ms

• Sep 5, 2015

• #6

It should work It sounds like u don't have enough air flow but u need to ask someone who knows more about about a wood fired smoker I use an electric

 

larryfoster

Smoke Blower

Original poster

Thread starter

Jul 21, 2013

113

33

Peach Hill, Pa.

• Sep 5, 2015

• #7

In other threads, I saw people make a lot of mods to these kinds of smokers.

Hoping to learn how to use it.

thanks, hank2000

 

hank2000

Smoking Fanatic

Jan 10, 2015

482

42

Louisville, ms

• Sep 5, 2015

• #8

Stay with it u will get it

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Sep 5, 2015

• #9

Try to keep a really good bed of coals and a small hot fire. For good air flow start with all of the vents wide open. Always keep the exhaust wide open and control the heat with the fire. Make sure the smoker is up to or above your cook temp before you put your meat in. Just don't let the coals get low. Good smokin' and let us know how it turns out.

 

larryfoster

Smoke Blower

Original poster

Thread starter

Jul 21, 2013

113

33

Peach Hill, Pa.

• Sep 5, 2015

• #10

thanks for all that.

So, should I have my fire in one box and the meat in the same or the other?

There seems to be a big hole between them.

Maybe 12" long and a couple inches high

Where would you cook/smoke the western ribs that I'm going to try?

 

hank2000

Smoking Fanatic

Jan 10, 2015

482

42

Louisville, ms

• Sep 5, 2015

• #11

Put fire in the small box on the right Meat in the other

 

larryfoster

Smoke Blower

Original poster

Thread starter

Jul 21, 2013

113

33

Peach Hill, Pa.

• Sep 5, 2015

• #12

Thanks, hank.

 

larryfoster

Smoke Blower

Original poster

Thread starter

Jul 21, 2013

113

33

Peach Hill, Pa.

• Sep 6, 2015

• #13

I've been digging and finding some You Tube videos on using my offset smoker.

About how long should I have "western ribs" on to cook?

Thanks

 

larryfoster

Smoke Blower

Original poster

Thread starter

Jul 21, 2013

113

33

Peach Hill, Pa.

• Sep 7, 2015

• #14

I'd say my first try was a qualified success.

IMG_20150907_142144935.jpg

• larryfoster
• Sep 7, 2015

These were "western ribs"

Not perfect but pretty darn good and enjoyed by all.

Made up my own little rub and smoked with apple wood and glazed with brown sugar and honey.

I'm hooked!!!

 

hank2000

Smoking Fanatic

Jan 10, 2015

482

42

Louisville, ms

• Sep 7, 2015

• #15

U can send them to me I will let u know if they are eatable or not

Well done look good

 

larryfoster

Smoke Blower

Original poster

Thread starter

Jul 21, 2013

113

33

Peach Hill, Pa.

• Sep 7, 2015

• #16

Meet you halfway.

Pittsburgh to Mississippi...

Louisville?

 

hank2000

Smoking Fanatic

Jan 10, 2015

482

42

Louisville, ms

• Sep 7, 2015

• #17

Lol dang I have to work tomorrow. But it did look good

 

larryfoster

Smoke Blower

Original poster

Thread starter

Jul 21, 2013

113

33

Peach Hill, Pa.

• Sep 7, 2015

• #18

Needed a little bit of kick.

Think I should have had a little cayenne

 

thesmokist

Smoking Fanatic

Oct 5, 2014

305

71

Lafayette IN

• Sep 7, 2015

• #19

watch the videos on offset smoker mods on YouTube and seal that thing up and make a charcoal basket that will really help.

 

larryfoster

Smoke Blower

Original poster

Thread starter

Jul 21, 2013

113

33

Peach Hill, Pa.

• Sep 7, 2015

• #20

I watched a ton of them and noticed how much smoke poured out of mine today around the lid.

Looks like mine needs a little work.

But, it was cool getting the first one under my belt and it wasn't a failure

I'll have to look into that charcoal basket, too

Thanks for the tips