First smoke on new smoker

[menace2sobriety]

So I decided to do ribs instead of the pork butt I got. It's supposed to be raining so that's why I opted for the shorter cook. So far I guess everything is going well. It's smells good anyhow. My concern is that my smoker wants to stay up around 300 instead of where I wanted to be (225-260). I closed the damper on the fire box almost all of the way and now I'm getting thicker smoke rather than the nice thin smoke. Beings that it's cooking hotter than I want and the smoke is not as delicate as I want should I worry or just let it ride and carry on with my 3-2-1 plan?

 

[menace2sobriety]

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• menace2sobriety
• Feb 11, 2017

. Couple pics for now

 

[menace2sobriety]

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• menace2sobriety
• Feb 11, 2017

 

[SmokinAl]

Since it's a new smoker, there is a bit of a learning curve.

The problem this time is you just started with too big a fire.

Next time start a smaller fire & add smaller splits when needed.

Since it's running hotter than you want the ribs will be done sooner.

If you have an instant read therm, then check the temp between a couple of ribs toward the middle of the rack.

Your going to want to put them in the foil around 165 degrees.

And take them out of the foil around 190.

For the final IT you would want 195 for tender & juicy, but not quite FOTB.

For FOTB you would want 200-205.

I usually smoke my ribs at 270-280 & they take between 3-4 hours to get to 195.

Hope this helps!

Al

 

[gr0uch0]

Where are you getting the 300 degree read?  Thermometer on the grates?  Stock one on the lid?

 

[firemanjon]

Just a lil learning curve with the smoker. Great advice by Al...they will cook faster and his Internal temp method works great just be sure you aren't touching bones with the therm. They will still cook nicely and taste great at 300...I generally tend to do a lot of cooking in this range.

 

[menace2sobriety]

groucho, I don't have a gauge on the smoker so I have a digit stuck through a tater on the grate. I got the temp down to the lower end of where i want to be now. Just started feeding it chunks every now and then and those seem to be burning right about perfect. Now just got to dial it in and figure out the fuel to time ratio to keep it more stable.

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• menace2sobriety
• Feb 11, 2017

We gettin there though!

 

[firemanjon]

Looking great so far!!

 

[gr0uch0]

 
groucho, I don't have a gauge on the smoker so I have a digit stuck through a tater on the grate. I got the temp down to the lower end of where i want to be now. Just started feeding it chunks every now and then and those seem to be burning right about perfect. Now just got to dial it in and figure out the fuel to time ratio to keep it more stable.

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• menace2sobriety
• Feb 11, 2017

We gettin there though!

Rock on, bruddah!

 

[menace2sobriety]

Just pulled them off with the beans and the sausage all done in the smoker and I think I've made a masterpiece. Verdict to come after we eat but I have a feeling I won't get any complaints.

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• menace2sobriety
• Feb 11, 2017

 

[firemanjon]

Just pulled them off with the beans and the sausage all done in the smoker and I think I've made a masterpiece. Verdict to come after we eat but I have a feeling I won't get any complaints.

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• menace2sobriety
• Feb 11, 2017

Won't get any complaints from the looks of them!! Look great to me!! Point on the first cook working out great!!

 

[gr0uch0]

Just pulled them off with the beans and the sausage all done in the smoker and I think I've made a masterpiece. Verdict to come after we eat but I have a feeling I won't get any complaints.

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• menace2sobriety
• Feb 11, 2017

Survey says??

 

[menace2sobriety]

Yup, today I claim victory over the smoker. Thy were phenomenal. I learned a lot today about the smoker and how to feed it and manage the fire box. By the way even though that tab is on the outside of the firebox it gets really hot. I think the only two things I'll do different is not buy wood from Walmart and dial down the spicy on my sauce. All said and done I am very happy though.

 

[menace2sobriety]

Oh yeah I also learned to just be patient with the fire and the temp. Let it do its thing instead of keep screwing wth it trying to make it stay at an exact temp. It's a lot like brewing beer. In the homebrew world there is a saying, RDWHAHB. It means relax, don't worry, have a home brew. So in the case of cooking on a smoker this works too.

 

[gr0uch0]

And your wiff's opinion?  I know you had to put the full-court press on her to get this rig, so hoping she enjoyed it as well!!

 

[menace2sobriety]

lol, yeah. she loved'em. Even the picky eater teenage girl that lives here and spends all my money liked them. I gotta keep this up and maybe they'll let me buy the $100 dollar thermometer I want.

 

[gr0uch0]

Sweet.  You just need to keep reminding her that her astute and wise decision in allowing you to buy this amazing smoker was what produced the incredible meal that she consumed this evening, and that you'll continue to prepare.  You'll have your thermometer in no time!!  

Just remember, the only difference between arse kissing and brown nosing is depth perception....