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  1. DustyJoe84

    First attempt at ribs...

    I think this is an area I need to invest in. I'm currently just using the stock thermometer on my cooker and an instant read thermometer I've had for a while to check internal temps. I know the thermometer on the cooker is most likely inaccurate but my instant read has served me well over the...
  2. DustyJoe84

    First attempt at ribs...

    Thanks for the tips! I wouldn't necessarily call them dry. Just not quite as juicy as I was hoping for, if that makes sense. It is possible I overcooked them a bit. I had my cooker pretty well dialed in around 250 for most of the cook but it did spike randomly to around 300 at one point close...
  3. DustyJoe84

    First attempt at ribs...

    Did two racks of baby back ribs today using 3-2-1 method. Although they weren't bad for my first rib attempt and only my second smoke ever, they definitely weren't the quality I would have liked. They were pretty much fall of the bone, but not quite as juicy as I hoped, but not dry either. I...
  4. DustyJoe84

    What's the magic number?

    Thanks everyone for your insight! I really appreciate this group. You all have been awesome to this newbie!
  5. DustyJoe84

    What's the magic number?

    Prior to smoking for myself, I had always read 225° was the number to be at when smoking. I've read a few posts where guys are cooking at 250-275. Is 225° more appropriate for longer cooks like brisket while 250-275 is fine for ribs and pork butts, etc.? I did some chicken thighs the other day...
  6. DustyJoe84

    500 gal. Reverse Flow Build

    That's going to be cool! I'm a newbie to smoking so just wondering what the water and dish soap is for?
  7. DustyJoe84

    Greetings from Kansas!

    Same! I grew up in Gardner-Edgerton.
  8. DustyJoe84

    OK, I'm officially hooked

    Thanks Gary! I'm brand new to smoking and I'm curious what the "point" thing means...?
  9. DustyJoe84

    New to the game from Kansas!

    No mods yet, but that is coming. First thing is to seal all around the firebox and cooking chamber doors. I started a bed of lump charcoal and added oak splits throughout the cook.
  10. DustyJoe84

    OK, I'm officially hooked

    Thanks everyone! Thanks! I started with a bed of a lump and added oak splits throughout the cook. Thanks! I used a seasoning blend made by my local grocery store, Hy-Vee. They had some pre packaged drum sticks on sale a couple months ago with this seasoning already on it and I grilled those...
  11. DustyJoe84

    OK, I'm officially hooked

    Wife bought me a Chargriller offset smoker for my birthday earlier this week. Happened to catch a couple days of decent weather this weekend and wanted to try it out. Wanted to use something cheap and simple while I learn how to fire manage. I'm usually pretty critical of my own cooking but...
  12. DustyJoe84

    New to the game from Kansas!

    I have noticed that already. 10 degrees warmer today and only adding fuel half as often. Thanks!
  13. DustyJoe84

    Greetings from Kansas!

    What part of Kansas?
  14. DustyJoe84

    New to the game from Kansas!

    Hey everyone! Got a smoker for my birthday a few days ago. My wife knew I wanted one so she found a used Chargriller offset in good shape for a great price. I know it's not a $1000+ pit most of you probably have but that will come in time. :) I took it for a dry run yesterday just to see if I...
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