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Baby Back Ribs attempt with new found knowledge
What about a brick(s) wrapped in foil? -
Baby Back Ribs attempt with new found knowledge
Hey 700, Thanks for your input. Yes I'm trying different rubs, temps, and brines.... I'm getting the basic idea, less wood for smoking is best.....longer cook times is best. With all the help from various posters, I'm trying all the ideas with test batches....next up, tri-tip...... HF -
Baby Back Ribs attempt with new found knowledge
I thought he was recommending no liquid.... I'll stick to water.... -
Baby Back Ribs attempt with new found knowledge
The liquid in the water pan helps with temperature control. This is a cheap, electric smoker....I've seen with smoking fish, the added moisture seems to help, not sure if I can say the same with pork.... -
Baby Back Ribs attempt with new found knowledge
Thanks for all the encouraging comments; ribs were much more tame today. The brine, rub combo might have been too much… I think next time I’ll stick with a rub of salt/pepper, garlic, maybe finish it off with a mixture of BBQ sauce and honey… But one thing I’ve learned, this is a trial... -
Smoked food tastes metallic, bitter and very smoky.
New attempt..... http://www.smokingmeatforums.com/forum/thread/107905/baby-back-ribs-attempt-with-new-found-knowledge#post_648937- hfactor
- Post #60
- Forum: General Discussion
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Baby Back Ribs attempt with new found knowledge
After a few failed attempts, I decided to smoke some test ribs yesterday. Here’s the process: Brined ribs for 20 hours in a solution consisting of 2 cups 2 Tsp 1 Tsp 1 Tsp 1 tsp 1/2 Tsp apple juice or cider non-iodized salt chopped garlic chili powder white pepper cayenne pepper ... -
Smoked food tastes metallic, bitter and very smoky.
Yup that makes sense...... Thanks...- hfactor
- Post #59
- Forum: General Discussion
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Smoked food tastes metallic, bitter and very smoky.
What problems does Galvanized Metal present?- hfactor
- Post #57
- Forum: General Discussion
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Smoked food tastes metallic, bitter and very smoky.
The official name of that is "METAL 5 GALLON SCREEN GRID WITH FEET"- hfactor
- Post #55
- Forum: General Discussion
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Smoked food tastes metallic, bitter and very smoky.
Y1, I actually used a paint pan roller screen, see picture. I place this over my heating element, and place wood chunk on rack over heating element You can get one of these at Home Depot or Lowes. Check out DaveOmar's photo on page 2 of this thread. He's got a great shot of what he uses for...- hfactor
- Post #54
- Forum: General Discussion
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Smoked food tastes metallic, bitter and very smoky.
Y1, I built a rack above my heat element; the rack is about a ½” above the heating element. I placed the dry wood chunk on this rack above the heating element. This has worked very well twice now, no white smoke, no flame ups, just a slow burn.... give it a try and let me know what your...- hfactor
- Post #52
- Forum: General Discussion
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Smoked food tastes metallic, bitter and very smoky.
BeerMan, So a 4 hours full chicken is to be expected? I tried to get to 170 degree breast meat.... HF- hfactor
- Post #49
- Forum: General Discussion
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Smoked food tastes metallic, bitter and very smoky.
Rowdy, Yes I can see myself purchasing a Webber Smoker soon... sounds like maintaining the heat is not a problem, and the flavor of real heat is probably what I want..... Dave, Yes the chicken the following day was much better, still a tad smoky, but next time I'd use just one block of wood. ...- hfactor
- Post #47
- Forum: General Discussion
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Smoked food tastes metallic, bitter and very smoky.
OK... I’ve move on to beer can chicken. Here are the steps I followed: · Brine chicken for 18 hours in a mixture of water, salt, brown sugar, bay leaves, pepper corns · Removed chicken from brine, rinse chicken · Marinated chicken for a couple of hours in a rub...- hfactor
- Post #44
- Forum: General Discussion
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Smoked food tastes metallic, bitter and very smoky.
Wifey brought home some sockeye salmon, so decided to smoke some of it.... 4 hours marinate consisting of water, non-iodine salt, brown sugar, soy sauce, garlic powder, let fish rest/dry for 2 hours, then on to smoker... Used new thermometer to monitor smoker temps as well as salmon temps. ...- hfactor
- Post #40
- Forum: General Discussion
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Smoked food tastes metallic, bitter and very smoky.
Thanks Dave, Thinking about a beer can chicken... will a 250 degree smoker be safe to cook chicken? Seems like many have suggested 275 and up for poultry..- hfactor
- Post #38
- Forum: General Discussion
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Smoked food tastes metallic, bitter and very smoky.
Hi Dave, I ran a temperature test on my smoker. Here are the test conditions: Outside temperature, 70 degrees14 gauge 12’ extension cordPut smoker on ‘high’Closed all ventsFull water bowl After 20 minutes, the internal temperature right above the water bowl reached 253 degrees. With one of...- hfactor
- Post #35
- Forum: General Discussion
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Smoked food tastes metallic, bitter and very smoky.
Hi Dave, The soaked wood chunks, about 1" by 3" by 1" directly on the heating element would generate white smoke. So I'm not sure that's the way to go. I always used 3 or 4 chunks, obviously too many. This is why I've been asking a lot (probably too many) questions about wood, wood chips...- hfactor
- Post #33
- Forum: General Discussion
