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controlling heat

post #1 of 7
Thread Starter 
hey all great forum. yesterday was the first time i used my new smoker. it is a smoke hollow smoker by outdoor leisure products. i did two slabs of ribs. they came out tasting great but a little tough. i had a hard time with the temp. i could not keep it below 325 degrees. i had the burner all the way to low and the vent on the back was all the way open. do you guys have any ideas on how to get my temps down a little bit? i had the ribs in for 2 hours. when i checked with a thermometer. they were at 164 degrees, any ideas oh how to make more tender ribs?
post #2 of 7
Hey Stoney. I don't have a propane smoker, but I know others do that might have more advice. So I'll bump this to the top for you.
post #3 of 7
Just guessing, I'd say that the ribs were not done. I would suspect the accuracy of the pit thermometer. Make sure the pit temp is accurate. Keep it at about 225*. (Don't forget .... a good test of the thermometer accuracy is the old boiling water trick ..... should be 212*). Two hours is just not enough time for the ribs. Also, watch for the meat to pull back from the ends of the ribs. That's a good indicator of when the ribs are ready to foil. Good luck.
post #4 of 7
Welcome to thje SMF, looks like you're on your way! Florida Bill just about said it all. I don't know your setup, by try a higher rack, and don't forget to use a water pan, helps control and distribute the heat, along with adding moisture.
post #5 of 7
Thread Starter 
thank you for your advise. i will try all of these suggestions on my next smoke. i am hopping to do a pork butt this weekend.
post #6 of 7
Welcome to the site....Hope you got things figured out........
post #7 of 7
SD - Hang in there. Welcome to the SMF.
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