first let me thank all of you, you sure know how to make a guy feel welcome! i did my very first smoke last saturday, just one rack of st louie ribs, and was very frusturated for most of the time.tring to maintain proper heat was difficult. i hovered around 200 and never got over 225. i have an ECB smoker and was using plain ol charcoal. i now know my ash pan needs some holes on the bottom and to use 100% hardwood coal. hopefully that will take care of the heat but? i have two dampers on each side, one top one bottom. how should i set those? having never smoked, or seen it done, i have no idea how much smoke needs to be generated to get good flavor. i was just adding a hand full of chips every hour or so but it seemed to drop my temp every time i did. should i use a box or wrap it in foil? or is it ok to toss it on the fire? the ribs did turn out quite tasty though i was runnin back and forth for the better part of 6 hrs lol. i plan on doing a 5# brisket this weekend and some more ribs so any advice would be greatly appreciated!
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6/1/07 at 3:06am