- Jul 6, 2007
- 2
- 10
I must say I have been blessed by the smoking Gods to be able to go from box to burn and produce what everyone said were great pork ribs on the first try.
I did all the modifications indicated for the CB SS and held my breath as I began my 1st smoking of anything. I placed 5 full racks of ribs on the grate and let her go. The unit preformed well. There is a ton of leaks in the unit around the stack and smoker body hole and around the doors however with minimal effort I maintained 220 degrees. Like a first time papa I babyset the unit and got used to what was needed to provide a steady heat. I also had to rotate the ribs because the 5 racks were kind of overlapping. The unit never got above 250 while adding new coals and only dipped below 200 on a couple of occasions ( I was cooking on what became a very windy day). I found that adding coals and hickory wood at 3 hour periods kept the temp constant. I imagine that the wind was lowering temps and burning my coals faster.
After 6 hours I produced ribs that tasted like smoked ham with BBQ sauce on it. Everyone couldn't believe the taste.
The problem I encountered was a grease hole that allowed grease to be blown by the wind all over my deck. I found that using a small piece of rope knotted on the end to hold it inside the smoker allowed the grease to flow down the rope and into the container. I plan on purchasing a door seal for the main smoker body and possably building a coal basket.
All in all I was a happy Smokin Smokeater
I did all the modifications indicated for the CB SS and held my breath as I began my 1st smoking of anything. I placed 5 full racks of ribs on the grate and let her go. The unit preformed well. There is a ton of leaks in the unit around the stack and smoker body hole and around the doors however with minimal effort I maintained 220 degrees. Like a first time papa I babyset the unit and got used to what was needed to provide a steady heat. I also had to rotate the ribs because the 5 racks were kind of overlapping. The unit never got above 250 while adding new coals and only dipped below 200 on a couple of occasions ( I was cooking on what became a very windy day). I found that adding coals and hickory wood at 3 hour periods kept the temp constant. I imagine that the wind was lowering temps and burning my coals faster.
After 6 hours I produced ribs that tasted like smoked ham with BBQ sauce on it. Everyone couldn't believe the taste.
The problem I encountered was a grease hole that allowed grease to be blown by the wind all over my deck. I found that using a small piece of rope knotted on the end to hold it inside the smoker allowed the grease to flow down the rope and into the container. I plan on purchasing a door seal for the main smoker body and possably building a coal basket.
All in all I was a happy Smokin Smokeater