- Jan 6, 2010
- 19
- 10
G'day from Australia!
well after enjoying texas style smoked ribs for many years at my favourite haunt in London (Bodeans!) I finally got myself a smoker to do my own after moving back home to sunny Brisbane in Australia.
I started off cheap to get myself into it and picked up a gas one very similar to this, however it doesnt have the vents in the side and top, it only has one in the back at the top.
So far its going ok but not great and I am still trying to get the art down pat. Wings are great but my ribs are not getting really nice and tender but I think that its 2 problems that I have.
1. I havent found a good butcher here that I can get nice baby back ribs from that are nice and meaty like you guys in the states get! The hunt continues for this one.
2. it also runs a bit hot. When its full of food I can get the temp down to about 200 - 225 ok but once I take the wings out, it just gets to just over 250 - 270
I've tried running it lower that the low setting on the dial but if I do this then the smoke tin doesnt get hot enough to make the chips smoke.
Any one else that has found a similar problem with some advice would be much appreciated a few ideas I have to get it cooler
1. Cut another vent in it. If I do this where would be the best place for it? on top or down the bottom like the one in the picture above?
2. Change the tin for a thinner one (and move it closer to the flame) so that on the lower than "LOW" setting on the dial will give me some smoke. I tried with an foil tray and this actually worked well but eventually the foil burnt through and I ended up with a big mess!
Looking forward to getting this right!
David
well after enjoying texas style smoked ribs for many years at my favourite haunt in London (Bodeans!) I finally got myself a smoker to do my own after moving back home to sunny Brisbane in Australia.
I started off cheap to get myself into it and picked up a gas one very similar to this, however it doesnt have the vents in the side and top, it only has one in the back at the top.
So far its going ok but not great and I am still trying to get the art down pat. Wings are great but my ribs are not getting really nice and tender but I think that its 2 problems that I have.
1. I havent found a good butcher here that I can get nice baby back ribs from that are nice and meaty like you guys in the states get! The hunt continues for this one.
2. it also runs a bit hot. When its full of food I can get the temp down to about 200 - 225 ok but once I take the wings out, it just gets to just over 250 - 270
I've tried running it lower that the low setting on the dial but if I do this then the smoke tin doesnt get hot enough to make the chips smoke.
Any one else that has found a similar problem with some advice would be much appreciated a few ideas I have to get it cooler
1. Cut another vent in it. If I do this where would be the best place for it? on top or down the bottom like the one in the picture above?
2. Change the tin for a thinner one (and move it closer to the flame) so that on the lower than "LOW" setting on the dial will give me some smoke. I tried with an foil tray and this actually worked well but eventually the foil burnt through and I ended up with a big mess!
Looking forward to getting this right!
David
