Looks like a great place to start

1894

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Near salt city NY

• Apr 24, 2008

• #1

I'm Phil from Upstate NY (Far from "that city"

thank you ).
Total beginer to smoking , but have been doing lots of reading up on it , great info and folks here. For now I'm still using my gas grill , and will be giving a rack of ribs a shot today. I just use the far left burner ( have four) and put the cast iron box over it with some small apple or pear chunks in that , and the meat on the top rack at the far other side. Not the best , but using what I have for now.
I may get some lump charcoal and try a couple of peices of that in the metal box .

Hoping to get a char-griller smokin' pro , but none local around here.

Phil

 

richtee

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N. Oakland County, MI

• Apr 24, 2008

• #2

Welcome to SMF Phil! That lump idea in the box is pretty much pointless. Lump is for heat. Get yourself a ECB or some such similar for 40 bux and have at it...we got yer back! Enjoy!

 

waysideranch

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Kansas

• Apr 24, 2008

• #3

Hey 1894,

I suggest the 5 day course. Its loaded w/ good stuff. Get the free news letter as well. I'm new also and this forum has helped in leaps and bounds. Good luck with the smoke.

 

richoso1

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• Apr 24, 2008

• #4

Welcome to the SMF, glad to lnow you're reading around the forums. You'll be taking the learning curve at top speed before long.

 

k5yac

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Owasso, Oklahoma

• Apr 24, 2008

• #5

Welcome to SMF 1894!

 

pineywoods

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• Apr 24, 2008

• #6

Phil welcome to the forum you'll find lots of good info here and people willing to help with questions. Good idea to take Jeff's 5 Day Ecourse and its free. Have fun and happy smokin

 

1894

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Apr 19, 2008

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Near salt city NY

• Apr 24, 2008

• #7

Thanks for the warm welcome guys !!
The ribs are on , I guess you can't really call it smokin' em , but going to try for 5-6 hours at around 225 . A few chunks of very dry pear wood in the box now and again so it at least SMELLS like i'm smokin' We'll see how I do.

I'm really up in the air about getting an ECB unless I run across one for like 5$ at a garage sale. I really like the idea of the side fire box and being able to use some real wood as well as the lump charcoal.

Phil

 

pineywoods

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• Apr 24, 2008

• #8

By all means get what you want but remember most of us add wood in some way shape or form. I use a GOSM propane but add wood chips. Some use wood chunks. Some use wood splits. If you go straight stick burner you will probally end up pre burning then just throwing on a split once in awhile otherwise you may have it to hot or to much smoke. Alot of people use lump charcoal then add splits of wood.
As I said buy what you want and feel comfortable with

 

desertlites

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• Apr 24, 2008

• #9

welcome Phil, lots in here to read up all different kinds of units-I don't use a SFB and prolly never will. glad you found us.

 

kookie

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Mandan North Dakota

• Apr 26, 2008

• #10

Welcome Phil..............Glad to have you here.........

 

1894

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Near salt city NY

• Apr 26, 2008

• #11

Killed them ribs , killed 'em dead I did

Several places I think I went wrong ,

1. Shoulda cut them up like the kansas city style in the video.
2. Got too late of a start and shortened the 3-2-1 to 3-1-1
3. They looked like I pulled them off early ( no pulling away from the ends of the bone) but internal temp was in the high 170's

I was able to keep the temps pretty close around 225 , except for 1/2 hr when the propane tank ran out and needed changing

The meat had good flavor , and I could see the smoke ring , but it came out very tough.

I'll figure out the clickable pics one of these days , but in the meantime here are a few.

Membrane off , rub aplied for 24+ hrs ready to smoke.



Learned here I don't need smoke billowing out , just some thin blue smoke.



Rib jerky.




Haven't decided what I'm gonna kill on my grill tonite , but I'll try to get some pics.

Phil

 

sumosmoke

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• Apr 26, 2008

• #12

Phil - first off, welcome to SMF. You're smokes will improve tremendously by reading some of the stuff off this site!

Those ribs looked like they had the best intentions .... rub looked great and it's not always necessary to trim them st louis style for them to be tasty. Just looks perty when they're all trimmed up.

Anyhow, thanks for the q-vue, and look forward to your next attempt!