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Recent content by kpg
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I've had an OC Pecos for a few years and I finally got to the point where I can manage it pretty well. I normally do pork ribs, sausage, chicken, so I decided to branch out and got some beef back ribs. So I went with 250, and up to hour 3 all looked good, then when I checked on hour 4 the meat...
To keep my firebox from rusting too bad I got into the habit of spraying it with the cheap no name brand of spray canola oil after each cook. I also spray any spot rust on the hinges or body or where ever...
I know the big smokers are actually easier to run than the small backyard units. I am happier with how this cook went with the lump charcoal mixed in. In the end I probably used 5 splits (cut into thirds) and a chimney and a half of lump for this 5+ hour cook.
I added some lump charcoal as the coal bed shrunk, usually with some additional wood as well. Had a downpour after I wrapped and the temp dropped to 200 before I could get out there and rev it up. So for this I did a 3-1.5-1 method I guess, ribs turned out pretty good IMHO.
Had the smoker for over a year now, at least 2 dozen cooks, mostly ribs, sausage, and chicken. I think I may have finally figured out how to control the temperature. Prior to this I've been using charcoal briquettes to start then whole splits, but that was too difficult to keep the temps down...
Trying some new fire management techniques today on some 3-2-1 ribs.
Target temp 250-275
Stack open
Small fire
Control temp with fire box door/damper
Poke fire when it start to smoke
Add wood when temp drops
About 3 hours in going well, did notice it takes about an hour and a half to get the...
Wow, thanks!
I use charcoal to start but 100% wood after that.
So what I'm hearing is open the stack, regulate heat with damper/fire size...
I put the oil on the skin following a video I found...yeah, I think that was a bad idea and why I had not had this problem before.
I tried to regulate...
Hey all,
I got a OC Pecos offset smoker about 2 months ago, watched a lot of you tube before I got started and used it about 8-10 times so far with all kinds of meat.
I think I've got a real good feel for it, I've been using maple I got from Academy, I chop it down to wrist size sticks. I...