Smoking weekend

Discussion in 'Roll Call' started by bestee, Jul 2, 2007.

  1. bestee

    bestee Fire Starter

    After 2 weekends with only one thing done, this weekend I banged out the Smoked Meatloaf on Saturday...Thank you for the recipe SMF! It was simple and was gone before I could take a picture. Sunday I was able to take a snapshot of my first Baby Back ribs. Done with a homemade dry rub.
    I seem to need a lot less time to cook than on recipes. For instance I was expecting a solid 4 hours for my ribs (about 2.2 pounds on baby backs) I was done in like 2 and a half (they were awesome, but didnt fall off the bone). I guess its my temp. I can't keep the temp any lower than 212F, and tend to range between that and 230F. Any advice on keeping it cooler? (I am using brikettes in a fire box, with mesquite chips)
    Thnx
    PS..cant get my picture on the board as it is 10kb more than limit (any suggestions how to shrink it?)
     
  2. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Sounds like your temps were too high and your thermometer wasn't reading accurately. Right around 225 is a good temp... what type of thermometer are you using and where is it located?

    I highly recommend a dual probe digital, such as the Maverick ET-73. It lets you monitor the meat temp as well as the cooking surface temp.
     
  3. ultramag

    ultramag SMF Events Planning Committee

  4. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    Congrats of two succcessful smokes. If everything disappeared before the camera was ready, you did good. A whip and chair keeps people away until the pics are taken. If however, you are the one eating before pics I can't help or blame you.
     
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I agree you need to make sure the temp is correct as the built in thermometers aren't always accurate. A smoker temo of 215-230 is right where you want to be.
     
  6. bestee

    bestee Fire Starter

    Thanks guys...you make a great point. My thermometer is on the upper left hand, away from the heat....I kept the meat sitting on the hotter side...duh! I guess I should move it further from firebox. If I have the meat under the thermometer and its in the right range, I should be fine. Will also look into another thermometer. Once again, thank you.
     
  7. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Way to go with the smoke. Sounds like you are doing the number one thing...........having fun. Enjoy.
     
  8. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    Congrats on the smoke... The more things you try the more comfortable you will become around the smoke..[​IMG]
     
  9. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    Oh and I forgot...


    WE LIKE PICS[​IMG][​IMG][​IMG]
     

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