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noob....and frustrated

post #1 of 12
Thread Starter 
Hi all,
Awsome forum! Lots of information. Wish i knew of this place before i had my rib mishap yesterday......SIGH Anyhow, I have the Chargriller smoker with the the side fire box. I have had it for 2 years and i still havent smoked with it. I will be making the mods like i have seen in another post here. But my problem wife bought me a new propane smoker from Cabelas. I am trying to smoke these ribs, bare with me this might sound stupid..haha....i used mesquite chunks which i soak for a good hour, started the propane up, put about 6 good size chunks in the fire pan, put the water pan above, and let it warm up for about 45 minutes. temp reached 200, me being anxious to get started i put the ribs on both grills(top and bottom). everything seemed fine after about 3 hours i decided to turn ribs..when i lifted the middle section to get to the ribs on the bottem grill it burst into 3 foot flames... im thinking the grease dripped into the water pan and caught fire?.....the ribs caught i put the fire out.....ribs on top rack came out ah ok if u like jerky the bottem rack was lets say extra crispy to my questions.........first do I keep the propane burning for the entire time? Second, the wood pan doesnt hold anything other than charcoal or small to medium chunks of wood, so do i use charcoal and set chunks on the charcoal or do I use all chunks.... Im open for all suggestions.. please help!
post #2 of 12
Welcome to SMF glad you decided to join us. Congrats on the new smoker. The first thing I would say is get a decent thermometer to check the actual smoker temps most of the thermometers on the door are not right. Sounds like you started out just fine maybe get the temp up to 210-225 for ribs. I don't understand the fire the water/drip pan should have caught stuff dripping down. You don't need to turn the ribs they will get smoke and heat all around them on the racks. I usually do mine bone down. Maybe look on the left side of the page and click on the link for ribs and check out the 3-2-1 method. Use the control on the front of the smoker to control the heat on the smoker and always leave the top vent wide open. You may have to add water to the water pan during the smoke as well as more chips to the chip box.
post #3 of 12
I gotta say I am alittle confused also. The only place the ribs should sit is on the racks provided. They should really be nowhere near the propane fire since the water pan is above the fire. The fire should remain on thru the whole smoke. You shouldn't have to lift anything PDT_Armataz_01_03.gif
I have a GOSM conversion from Charcoal to propane.

I use a coffee can with the holes punched in it, some charcoal for added flavoring and place my chunks of wood in the can. Maybe two at best. I no longer use the pan that is under the coffee can. Just set it on my burner.

Don't overload the smoker to the point it smokes like the model on the left. You want to see smoke like the one on the right.

And try that 3-2-1. PDT_Armataz_01_34.gif
post #4 of 12
Welcome to the SMF. You'll get there with the info from this place, trust me.
post #5 of 12

Smoking is similar to baking a cake in the sense that the heat surrounds the cake and you don't have to flip it. The heat cooks while the smoke flavors the meats. And, like mentioned by Pineywoodsabove...get yourself a good thermometer.
post #6 of 12
Thread Starter 
The ribs were on the rack.....will definately deal with the therm.....i really dont know why the fire.....if i had left the ribs alone i think they would have been fine goona try to get a pic of the smoker its a 7 in 1 propane smoker from i said before i try that smoker again gonna give my chargriller a try at smoking after i make those mods.......thank u for the advice will be on here at least once a day...
post #7 of 12
Welcome to SMF...

Don't forget to stop by Roll Call and Introduce yourself to us and tell us a little about your equipment and experience.

It will give everyone a chance to properly welcome you...
post #8 of 12
Did you at anytime refill the water pan? It could be the water had boiled out and you pretty much got your self a grease fire once you let more air into the mix.
post #9 of 12
First off welcome Floss to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
post #10 of 12
This is exactly what I was thinking. When he went to lift the rack, grease poured or squirted off and the flame traveled up and consumed the first thing it found.

I have never had and meat catch on fire in my smoker. Sorry you had to experience that so early into your hobby.
post #11 of 12
Must have been some fatty ribs PDT_Armataz_01_05.gif
post #12 of 12
That sounds like a lot of wood to put on all at once in this type of smoker. Could have been sitting there smoldering and when you opened it up... got more oxygen and burst into flames. Just a thought.
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