Smoked my first piece of meat ever last week for the wife's birthday and got my ass handed to me.
Spent countless hours studying here, the net and YouTube. Made my own rub from a recipe I found here and tried smoking 2 racks of ribs on my new Weber kettle, using the snake method and 3-2-1.
I struggled most of the smoke to get my temps up into the 225-275 zone with all my vents wide open. Used the igrill ambient probe on the grate to measure temps. Most of the smoke was spent below 225. 6 hours into the smoke the meat still hadn’t pulled back from the bones, so I gave up and just ate them. It was 630pm and the birthday girl was getting pissed off that dinner wasn’t ready yet and the kids had to get to bed within the hour. Ribs were a little tough, but tasted ok. The beans I smoked in the drip pan were awesome.
Spoke to my brother in law, a seasoned smoker, who thinks I screwed up the snake. Not enough contact between briquettes, so not enough heat.
Going to give it another try tomorrow or Friday, depending on the rain in the forecast.
Any and all advice is welcomed, as this was a humbling experience.
Spent countless hours studying here, the net and YouTube. Made my own rub from a recipe I found here and tried smoking 2 racks of ribs on my new Weber kettle, using the snake method and 3-2-1.
I struggled most of the smoke to get my temps up into the 225-275 zone with all my vents wide open. Used the igrill ambient probe on the grate to measure temps. Most of the smoke was spent below 225. 6 hours into the smoke the meat still hadn’t pulled back from the bones, so I gave up and just ate them. It was 630pm and the birthday girl was getting pissed off that dinner wasn’t ready yet and the kids had to get to bed within the hour. Ribs were a little tough, but tasted ok. The beans I smoked in the drip pan were awesome.
Spoke to my brother in law, a seasoned smoker, who thinks I screwed up the snake. Not enough contact between briquettes, so not enough heat.
Going to give it another try tomorrow or Friday, depending on the rain in the forecast.
Any and all advice is welcomed, as this was a humbling experience.