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Got my 250 tank and My first build begins
I'd suggest a small lip on the top of your rack slides. Didn't know if you planned on it, but it will allow you to slide your racks most of the way out without them falling out. Makes it easier to load the back of the rack and also to sauce/mop.- roksmith
- Post #61
- Forum: Reverse Flow
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With the 3-2-1 Rib
Ditto on decreasing the time in the foil. After several years of using some form of the 3-2-1 method, I've settled on this. For baby backs, my basic numbers are 2-1-2 For spares (and by spares, I am refering to St. Louis trimmed spares..not a big fan of cooking the whole thing), my basic... -
18.95 ib turkey cook at 350 or 250
Lots of good advice above.. a few key things.. 1. Meat doesn't stopping smoke at 140, the process that causes the smoke ring does stop around that temp, but your meat will continue to take on flavor as long as you apply smoke. Good smoke please.. you don't need to be able to see the smoke to... -
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Wood smoker build suggestions
..another quick and easy way to help regulate your heat is to add firebrick to the cooking container... but as stated above, fire control is key. The key is the answer to this question.. Q When does an experienced pitmaster's smoker need more wood? A Never...- roksmith
- Post #6
- Forum: Wood Smokers
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Warming box design question
Yea, you can do it. I did that when I built my unit. The only issue I ran into was that it didn't quite heat up enough for me. It would only get to about 175. Fixed that this past winter by joining the firebox right to the bottom of the warming box with 5 inch pipe and a dampener that I could...- roksmith
- Post #3
- Forum: Wood Smokers
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Need input on new smoker build please help.
Check out this thread, there is a link about halfway down to a nice calculator that will answer most of your questions. With regards to intake, firebox and exaust.. Err on the side of bigger, you can always build a smaller fire or close a dampener, but it's tough to get a golfball thru a garden...- roksmith
- Post #2
- Forum: Wood Smokers
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Question on homemade smoker.
Rregardless of the temps, I wouldn't cook with anything painted on the insides...ever- roksmith
- Post #9
- Forum: Propane Smokers
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Exhaust question
It's your pit, but I believe you'll find if you use 2 2 inch pipes on a cooker that large, you'll wish you had gone larger. My unit has a similarly sized firebox ( 20 inch pipe, 24 inch long) and roughly the same size cooking area (main box is 32 inch pipe 4 feet long and and attachad rib box...- roksmith
- Post #12
- Forum: Wood Smokers
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Exhaust question
Not knowing the size of the firebox or cooking chamber..hard to give a precise answer, but my immediate response is you will most likely want to trim the length, but it's not likely to be too large of a diameter. Unless you go crazy big, it's not likely that you would run into a stack that's...- roksmith
- Post #2
- Forum: Wood Smokers
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Expert advice needed for pork ribs......
until you get the racks, you could try the old rolled ribs technique. Here's a link to an example thread..might save you some space. http://www.smokingmeatforums.com/for...ht=ribs+rolled -
spare ribs question
I like to stoke up the fire a bit when I put mine in the foil if the meat isn't pulling back yet. Don't care what the smoke it like becasue they are protected by the foil. Maybe take the temp up to 275.. My personal opinion.. If you are planning on cutting back on the cook time...cut back on... -
Wood and Charcoal
It all depends on what type of smoker you are trying to use. If your smoker was designed to run on charcoal..then use charcoal for heat and add a little wood for flavor. My smoker was designed to run on wood, so I use a chimney of charcoal to start it, then burn wood thruout the cook. Based on...- roksmith
- Post #2
- Forum: Grilling Tips
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Baby Backs Vs Spares
The price, to me, seems about the same. I'm not a big fan of the trimmings..so I usually toss them. At Sams, Baby backs and spares are the same price(not per pound, but per rib)..so for the same price I end up with 3 slabs of babys or 3 slabs of St Louis style. I usually figure a per bone price... -
1st Ribs QView on the Silver Smoker!
That dripping out of your stack is liquid smoke. going to be tough to avoid if you are having issues getting up to temp. Best to just avoid using the area right under the stack...or you could try insulating your stack. -
KCBS Event in Marietta Ohio
Didn't document as well as I'd hoped...too busy drinking beer and having fun, but is some Q-view of the event. Our Site Setup Brisket and Butts - Early morning progress Brisket and butts almost done Seperating the brisket Slicing time for the brisket PRESENTATION TIME...- roksmith
- Post #16
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Newbie needs help - cooking time and smoke flavor
The smoke flavor issue could have been the type of wood you were using. Hickory is a much stronger flavor than apple. That said... 5 or 6 hours of hickory should not have produced an overbearing smoke flavor. My guess is you were getting dirty white smoke instead of a nice clean blue smoke... -
Kansas City smoking
that's funny.. I really never considered my smoker to be left handed... Just built it the way that felt natural. I am left handed... ..and I did build the firebox on the left side facing the doors -
Brining question
..probably would want to seriously decrease the amount of salt in the brine.. No amount of rinsing will get the salt out of the meat. I'd take the dry ingredience for the brine with you and make up the brine just before you drop in the birds. -
How Much Rub
To me, it depends on what type of rub you are using. If it's mostly sugar, then I would pile it on, becasue most of it will melt and run off. If it's a more savory rub...mostly paprika, then I would tend to use less because it stays around better. A cup should do it if it's a paprika rub. Maybe...
