Super Sunday Smoking

[bredbaker]

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• bredbaker
• Feb 3, 2013

So I am using a rib rack for the first time.  My small charcoal grill, which I use as a smoker makes this as good as I can work it until I can get a bigger smoker.  Any suggestions?  This photo was about an hour into the smoke as I was adding more Apple Wood.

Later I will wrap them and move them to the propane grill and start some potatoes in here and then later some chicken drumsticks.  All before game time if I am half way lucky.

 

[mrmacthesmoker]

Hey Bredbaker,

Looks good! Keep that temperature low on those ribs. I usually do around 200 for as long as I can and the meat will just fall off the bone.

Not sure how much you have looked into new smokers, but I use an electric Masterbuilt. I'm definitely not a pro when it comes to smoking, but being able to set the temperate electronically is pretty awesome. The whole thing is easy to use.

I have a 13 pound turkey in right now. Been smoking it for about 3 hours so far with some alder. So far so good. No real interest in either team winning this year....but still a good excuse to bring out the smoker.

Good luck!

-Mac

 

[s2k9k]

Very ingenious way to go indirect!!!

 

[themule69]

noting wrong with the way you are doing it. i know bigger is better. but you gotta work with what you have. ribs look great.

happy smoken.

david

 

[mrmacthesmoker]

Turkey turned out pretty good. Brined it for 14 hours and smoked it for 4 1/2 hours. Dark meat had amazing flavor. Tasted like ham.Not bad for a frozen store bought turkey...

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• mrmacthesmoker
• Feb 4, 2013