Thank you guys so much! To those that said hello in the "Roll Call" section...thanks! You made me feel right at home.
I have a couple of questions but before I get into that, let me say that I'm the kind of guy that will read for weeks to get the answers I'm looking for and I'm the first guy on other forums that will tell the new guy to "go do a search" or "read the forums" before posting a question that has been asked a million times but in this case I have NO TIME!! I need to try and get some direct answers to my questions before tomorrow. If any of you guys can help I would really appreciate it!.
1. I'm seasoning my smoker as we speak. Threw some charcoal and some hickory wood in the fire pit and got her up to about 500 degrees. It soon went down to about 300 but now I can't seem to get it under 290.
I closed the damper almost all the way and the smoke stack is about 1/2 open. Is there a trick to getting the temp down to 210 -230?
I'm sure it'll take a lil getting use to but if ya have any tips for me that would be nice.
EDIT: Question #1 has been answered. I've been playing around with her and I've been able to keep her around 230 for over 1 1/2 hours now.
2. What is optimal temp to cook a 5lb brisket along side of spare ribs? Smoker temp and internal meat temp?
3. I know cook times vary depending on several factors but how much time should I allot for this cook off? I would like to have everything done around 3:00pm to 5:00pm. How long does a typical brisket and ribs take to cook on a smoker?
4. When building my fire should I just use charcoal and add small amounts of hickory directly on top? Should the wood be soaked in water first?
5. Exactly how would YOU cook these ribs and brisket (start to finish - from the rub to the carving). If you have time please enlighten me.
I have a lot of questions and lots of the information I'm asking for depends on personal preference but any help would be appreciated.
Got lots of family coming tomorrow and I don't want to disappoint (ya'll know how it is).
I'm going to attach a couple of photos so you can get an idea of the meat I'm working with.
Thank you so much guys and gals!
PUBLIX...Were shopping is a pleasure :-)
I have a couple of questions but before I get into that, let me say that I'm the kind of guy that will read for weeks to get the answers I'm looking for and I'm the first guy on other forums that will tell the new guy to "go do a search" or "read the forums" before posting a question that has been asked a million times but in this case I have NO TIME!! I need to try and get some direct answers to my questions before tomorrow. If any of you guys can help I would really appreciate it!.
1. I'm seasoning my smoker as we speak. Threw some charcoal and some hickory wood in the fire pit and got her up to about 500 degrees. It soon went down to about 300 but now I can't seem to get it under 290.
I closed the damper almost all the way and the smoke stack is about 1/2 open. Is there a trick to getting the temp down to 210 -230?
I'm sure it'll take a lil getting use to but if ya have any tips for me that would be nice.
EDIT: Question #1 has been answered. I've been playing around with her and I've been able to keep her around 230 for over 1 1/2 hours now.
2. What is optimal temp to cook a 5lb brisket along side of spare ribs? Smoker temp and internal meat temp?
3. I know cook times vary depending on several factors but how much time should I allot for this cook off? I would like to have everything done around 3:00pm to 5:00pm. How long does a typical brisket and ribs take to cook on a smoker?
4. When building my fire should I just use charcoal and add small amounts of hickory directly on top? Should the wood be soaked in water first?
5. Exactly how would YOU cook these ribs and brisket (start to finish - from the rub to the carving). If you have time please enlighten me.
I have a lot of questions and lots of the information I'm asking for depends on personal preference but any help would be appreciated.
Got lots of family coming tomorrow and I don't want to disappoint (ya'll know how it is).
I'm going to attach a couple of photos so you can get an idea of the meat I'm working with.
Thank you so much guys and gals!
PUBLIX...Were shopping is a pleasure :-)