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  1. grillmastermike

    Maintaining consistent temps in a large charcoal smoker

    Will do, Mike.  I'll be sure to take some good ones including a one of the smoker itself and the finished products! Thanks everyone!  
  2. grillmastermike

    Maintaining consistent temps in a large charcoal smoker

    Thanks everyone for the tips.  I think the charcoal basket is definitely a good idea.  In hindsight, we probably need to be better about removing the ash underneath the fire grate to improve airflow\circulation to the fuel. I know it seems like the variety of meat on our grill might be...
  3. grillmastermike

    Maintaining consistent temps in a large charcoal smoker

    One thing I'd like to know is: how high can I let the temp rise in the first 30 mins to an hour without compromising the quality of the meat I put out? Like I said I shoot for 230° ish, but in the first hour, temp can sometimes rise up to almost 300° before cooling down a bit. Is that bad...
  4. grillmastermike

    Maintaining consistent temps in a large charcoal smoker

    Hey Danny, thanks for your response. I found another picture of our smoker that's slightly better: Not sure if you can tell, but there is a raised fire grate just like the ones up top. So yes, air can flow underneath the coals. We try to clean the ash out from under that grate before a...
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  9. Maintaining consistent temps in a large charcoal smoker

    Maintaining consistent temps in a large charcoal smoker

  10. grillmastermike

    Maintaining consistent temps in a large charcoal smoker

    Hey guys, My friends and I have been smoking meat every sunday now for a few months and have put out some awesome food.   There's a pic from a couple weekends back.  Big slab of spare ribs, a nice fattie, prime rib, shoulder, turkey breast, drum sticks and jalapeno poppers. Everything...
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  12. grillmastermike

    Baby Back Ribs!!!

    Very nice lookin' ribs, Bear.  My technique is very similar, although I like to foil wrap them for only about an hour near the end.  I pull them out of the foil, and throw on some extra apple or pecan wood chunks to finish them with a little more smoke at around 250 deg.  I also like to apply a...
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