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Spare Ribs and Pork Butt

post #1 of 6
Thread Starter 
Last nights prep.

Rubbed with
Southern Succor Pork Rub

1/2 cup freshly ground black pepper
1/2 cup paprika
1/2 cup turbinado sugar
1/4 cup coarse salt, either kosher or sea salt
4 tsp dry mustard
2 tsp cayenne

Started cooking at 0900. Had problems getting the wood burning. Started with 3/4 full chimney of lump, then added 2 large pieces of oak. Next time I'll use smaller pieces.

I have a new charcoal grate. I was losing too much charcoal through the grate

Everything is going well. temps have settled.
post #2 of 6
smokemaster, for my "silver smoker" I made a basket for my charcoal/etc. The ashes just fall to the bottom and the fire doesn't smother itself out.

post #3 of 6
Thread Starter 
Cajun 1, Here's my other charcoal basket. I'm gonna shorten it and put expanded metal on the bottom like yours

post #4 of 6
Please tell me more about the gasket..What did you use? Also about the tuning plates.
post #5 of 6
Thread Starter 
The gasket is like this stuff http://www.woodstove-outlet.com/gasket1.htm

As you know the Silver Smoker (SS) cooking chamber is 35" long and 16" wide.

My baffle is 14" wide 12" long and extends under the first tuning plate 4 1/2".

There is a 1 1/2" gap between the baffle and the front of the chamber and 1/2" on the rear.

Tuning plates 1 & 3 measure 13 3/4" x 10 1/4" and #2 is 13 3/4" x 7". The tuning plates are 3 3/4" above the bottom of the chamber. There is a 1/2" space between plate 3 and the right wall.
post #6 of 6
The tuning plates I have not done, but seeing your's, as soon as the weather warms up and I uncover it,,I'm going to do that. The gasket is a good idea also. I remember smoke comming out between the 2 peices.
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