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post #1 of 23
Thread Starter 
Last weekend I bought my first smoker and Sunday I gave it a go.

The local butcher shop was closed and there wasn't much of a selection of ribs left at the grocery store.

They were out of the fridge and rubbed about an hour before cooking. I had to cut the rack in half as it would not fit on the grate in one slab.

I have posted my concerns with my particular smoker in regards to the spacing between the coal pan and the water pan. For the most part I was able to keep temps over 200, but I lost time and heat by removing sections to gain access to the coal pan to recharge it.

It also didn't help that I spilled the water pan trying to remove it and losing time because of that. The rack was approx. 4 Lbs. and I had figured on about 6 hrs but due to my inexperience with this smoker and method of cooking, I found that I would be past the planned dinner time.

I had to cheat a bit and for the last hour or so I removed the water pan to get more heat and then put on my glaze.

I was pleased to see that for my first time, I didn't ruin dinner and all agreed they were quite tasty and can't wait till the next time.

I offer a few pics of various stages of the process. Hope you like.

post #2 of 23
looks super for a 1st timer...PDT_Armataz_01_37.gif keep up the good work!!
post #3 of 23
looking good buddy........what wood did you use for your smoking wood?
post #4 of 23
Looks great for the first time. Wish mine had looked as good. Keep it up and you'll be a pro. PDT_Armataz_01_34.gif
post #5 of 23
Nice job, keep up the good work, They get easier after you do a couple dozen racks!icon_smile.gif
post #6 of 23
Thread Starter 
Thanks for the votes of confidence, it is much appreciated! I hope that tomorrows pulled pork
turns out (read: no cheating!) as good, if not better

There wasn't much to choose from at the local ACE but I grabbed a bag each of the Smokehouse brand Hickory, Mesquite and Cherry chunks. I used Hickory for the ribs, and tomorrow I'll try mixing Hickory with Cherry.
post #7 of 23
My My Mp They Look Outstanding. My Stomach Is Growling Now. Nice Job.
post #8 of 23
My, My, MP They Look Outstanding. My Stomach Is Growling Now. Nice Job.
post #9 of 23
Awesome for your first smoke.
post #10 of 23
Hey Pork, those ribs look good for an old vet, not just a 1st timer! I was gonna ask why you had "unshielded" charcoal (giving more of a grilling effect) in one of the pics till I re-read your post. Looks like you made the right adjustment at the right time and it worked out great! Keep at it and soon smoking will consume you!
post #11 of 23
Thread Starter 
Thats due in part to the design of this unit, and my unfamiliarity with it. It seems with todays smoke it went much better by putting the water pan on the lower grate. This worked 2 ways. Better access to the coals from the access door and it was easier to get at the water pan without having to maneuver it past the interior obstructions
post #12 of 23
truely beautimus!PDT_Armataz_01_37.gif
post #13 of 23
You did great for your first time PDT_Armataz_01_34.gif.
post #14 of 23
Good job, you'll love doing the pulled pork it is a little easier then the ribs.
post #15 of 23
Mighty fine looking ribs for your first go-around. Good luck on your pulled pork and don't forget the Q-view.

Good Job

post #16 of 23
Looks pretty good. Even if dinner was late, it looks like they were worth waiting for.


post #17 of 23
Yes, those look great for a first time.PDT_Armataz_01_37.gif And yes the pulled pork is much more forgiving.

Beware, this is a very addicting hobby. PDT_Armataz_01_15.gif
post #18 of 23
I would like to offer a suggestion for you. Maybe dinner won't be late next time. I noticed your snapshot of the dial therm that comes with the unit. Very often, they are not correct. Here's what ya do, get a cheap ole oven therm, some snad up on a little staianless steel pedistal, others lay flat like a hockey puck,set it on the rack you are cooking on right next to your meats, but not touching them. That will give you the actual temp at the grate, not 6 inches or more above it. You may be suprised in the difference that you find. Once you learn how far the lid therm is off from the actual grate, you can then use the lid therm as a good indicator. Don't be suprised if 225-250 on the grate equals 275-300 on the lid therm.

There ya go, have a good one!
post #19 of 23
Yummy...nice smoke ring!
post #20 of 23
good job on your rib's,they look tastey!!!

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