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Questions from a newbie HELLP lol

post #1 of 6
Thread Starter 
hi all me again i am working with a bullet style charcoal smoker. any tips or hints would be appreciated. im getting ready to try my first spin with it. got some country ribs boneless going to start them in a bit.

had a couple questions icon_question.gif

when soaking ur wood chips and chunks do u or can u use that water to put in ur water pan??

what is best way to start your coals if u dont have a coal starter?

what is a good internal temp to run at and what is a good meat temp to reach doneness?

what is a good time frame when doing 1/2" to an 1" ribs?
post #2 of 6
http://www.virtualweberbullet.com/index.html

This website is dedicated to the wsm, but all the information applies to bullet type smokers. I'm using a Char Broil Double Chef and this website provides a good jumping off point.
post #3 of 6
[quote=SmokinDragon;456039]hi all me again i am working with a bullet style charcoal smoker. any tips or hints would be appreciated. im getting ready to try my first spin with it. got some country ribs boneless going to start them in a bit.

had a couple questions icon_question.gif

when soaking ur wood chips and chunks do u or can u use that water to put in ur water pan??

what is best way to start your coals if u dont have a coal starter?

what is a good internal temp to run at and what is a good meat temp to reach doneness?



Look at the 321 or if bb ribs the 221 threads, you can see them on the left
I soak my chips and keep them in the water till I take a few out to add to the smoke

Hope that helps
post #4 of 6
As far as your questions:

1. I don't do it, but you can use your hickory water in the smoker. Actually sounds like a good idea.

2. Some ideas, use a coffee can with holes drilled in the bottom and side to ventilate. You will need gloves and some type of tool (vice grips) to get the coals into the smoker. You can also use lighter fluid to help it get going. An idea that I have done in the past is to use matchlight briquettes as your starter coals, but still load your pan with the longer burning Kingsford coals.

3. and 4. http://www.smoking-meat.com/smoking-...res-chart.html Check out the times and temps in the chart. Times should be used as approximates, temps are a better gauge of doneness.

Welcome aboard. Hope those links help you out.
post #5 of 6
Thread Starter 
well dont drink coffee so the coffee can is out of question and i dont have a charcoal chimney so heres what i have done i put my starter coals in my gas grill to get them started then gunna transfer them to the main coals icon_question.gif wish me luck lol
post #6 of 6
Thread Starter 
hmmm ok been going over an hour now. now i ask another Q question lol

do i turn the ribs at all or leave them be a cple more hours ??

do i check on the every hour or not at all ??
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