Need some help trying to figure out my new smoker which is an SNP I got for Father's day. This is my first smoker not blessed with a whole lot of home made engineering. Maybe MODS will be up my alley. More importantly the snp also portable.
I did chicken and ribs at the same time. I was hoping I with that much space would be able to run both simultaneous. The chicken turned out great but the ribs were a little under done and I had to finish them in the oven. I don't think I will be able to do both at the same time on the same racks. Has anybody done both well?
I think I might be able to do ribs and butt well together on an SNP. Any thoughts, advice? I think I underestimated the amount of times I was going to have open the lid for chicken and the amount of heat loss for ribs.
I only ran hickory and charcoal in the fire box and left the chamber free of charcoal or wood. My grate in my firebox is now the shape of the fire box. I flipped it over, I will see if it goes back the other way.
I was only wanting to have smoke on my meat. This was my first attempt at indirect smoke cooking. I can clearly see I will have to put wood and charcoal in the main chamber to cook ribs and butt. Or I will have to get a smoker with a bigger thicker firebox.
I have been reading all over the forums about baffles and plates. What is the function of a baffle. I think one could be constructed quite easily. I would like to know what they are going to do for me. I have seen a description I have understood yet.
I have seen pictures of using dryer venting to lower the stack down to the grate. This is primarily done to increase circulation in the chamber correct?
All in all, my first venture with a real smoker was not that bad but was not that great either. I have my first competition with it on July 11th. Would appreciate what help I can get. It is just one at work for bragging rights and a day off but I would still hate to lose.
Thanks
Doug
I did chicken and ribs at the same time. I was hoping I with that much space would be able to run both simultaneous. The chicken turned out great but the ribs were a little under done and I had to finish them in the oven. I don't think I will be able to do both at the same time on the same racks. Has anybody done both well?
I think I might be able to do ribs and butt well together on an SNP. Any thoughts, advice? I think I underestimated the amount of times I was going to have open the lid for chicken and the amount of heat loss for ribs.
I only ran hickory and charcoal in the fire box and left the chamber free of charcoal or wood. My grate in my firebox is now the shape of the fire box. I flipped it over, I will see if it goes back the other way.
I was only wanting to have smoke on my meat. This was my first attempt at indirect smoke cooking. I can clearly see I will have to put wood and charcoal in the main chamber to cook ribs and butt. Or I will have to get a smoker with a bigger thicker firebox.
I have been reading all over the forums about baffles and plates. What is the function of a baffle. I think one could be constructed quite easily. I would like to know what they are going to do for me. I have seen a description I have understood yet.
I have seen pictures of using dryer venting to lower the stack down to the grate. This is primarily done to increase circulation in the chamber correct?
All in all, my first venture with a real smoker was not that bad but was not that great either. I have my first competition with it on July 11th. Would appreciate what help I can get. It is just one at work for bragging rights and a day off but I would still hate to lose.
Thanks
Doug