New Vertical smoker and meat location questions...

Discussion in 'General Discussion' started by kurt boutin, Mar 6, 2015.

  1. kurt boutin

    kurt boutin Fire Starter

    So I just got a new Masterbuilt 20051311 GS30D 2-Door Propane Smoker

    And plan on doing a couple racks of baby backs and some boneless skinless chicken thighs this weekend.  The question is:  is there an optimum position for each type of meat?  

    I know that the thighs won't be on the smoker nearly as long as the ribs, but WHERE should everything go?  Top, bottom, or middle?  Does it matter (it would seem to me that it would)?

    Kurt
     
  2. chef willie

    chef willie Master of the Pit OTBS Member

    I've always put the ribs near the top and chicken below everything else. Top vent wide open for exhaust and intake vents can be adjusted. I've also used a disposable drip pan below everything to catch grease drips for easy clean-up....I'm basically being lazy using that option. It's your call on the foil/no foil debate using the 2-2-1 method....unless I was doing a Johnny Trigg style rib cook I'm pretty much a no foil guy.....have fun with the new unit.....HTH, Willie
     
  3. kurt boutin

    kurt boutin Fire Starter

    Thanks for the reply!  I'm a 3-2-1(ish) guy when it comes to ribs.  This is going to be an adventure as it's a new smoker for me, but...I got my handy dandy Maverick 732, and away we go! :)
     
  4. kurt boutin

    kurt boutin Fire Starter

    Ok, so, in an interesting twist...I set up the smoker, and am in the middle of my first smoke in it, and the lowest temp I can get it to is about 250...not my ideal temp for ribs, but I'm going to go with it.  Upper vent is as closed as it can be...

    Anyone have any thoughts?  Right now, it's crept up to 255... after about a half hour into the smoke.

    Kurt
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Open the upper vent.... when smoking, you need air flow.... air flow also speeds up cooking like a convection oven would....
     
  6. kurt boutin

    kurt boutin Fire Starter

    Wouldn't that also raise the cooking temp??
     
  7. kurt boutin

    kurt boutin Fire Starter

    Actually, I was right... 10 minutes later, it had jumped to 260....I don't want it hotter...I actually want it cooler.

    I was shooting for 225-230, but the temp is down as low I can can turn it.

    I just closed up the vent again...it was smoking plenty even before i had opened it up.

    I had planned on having them in there for 3 hrs, but now I'm rethinking...

    Any suggestions?        [​IMG]  

    Kurt
     
  8. kurt boutin

    kurt boutin Fire Starter

    We're an hour and 10 minutes in, and the temp keeps climing...268 right now.  Growing more concerned...
     
  9. timberjet

    timberjet Master of the Pit

    Is your wood catching fire? I fear you will end up with coal black food with that vent shut like that.
     
  10. kurt boutin

    kurt boutin Fire Starter

    Nope...i put in about 4 wood chunks in cast iron frying pan so it wouldn't catch fire from the source.
     
  11. timleo

    timleo Smoke Blower

    Can you get a smaller burrner?  OR turn down the gas flow rate?  Less fuel burned means less heat.
     
  12. kurt boutin

    kurt boutin Fire Starter

    Oh, and, it's not exactly air tight...smoke is coming out...
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Take 3 of the chunks out of the frying pan.... 1 chunk at a time......
     
    Last edited: Mar 7, 2015
  14. timberjet

    timberjet Master of the Pit

    You're making me want to post the chicken video I have this lady made with the same smoker you have. Black crusty chicken. MMMMM.... not. Hahaha.
     
  15. kurt boutin

    kurt boutin Fire Starter

    I've got 10 more minutes until the 2 hr mark...I'm going to check them then.
     
  16. kurt boutin

    kurt boutin Fire Starter

    Just wrapped the ribs after 2 hrs.  They looked pretty good.  My guess is that I'll just have to shorten up my smoke time.  I just put some boneless skinless thighs on as well.  No "BEFORE" Q-view, but I will take pics of the after.

    Kurt
     
  17. kurt boutin

    kurt boutin Fire Starter

    Ok...Ribs came out fine...2 hrs. at 250-260...1.5 hrs wrapped at same temp.  .5 hr bare with a layer of sauce during the last .5 hr.  2 separate racks...  Waiting on the thighs to finish up...cooking to 165...it's at 153 right now.

    Q-View



     
  18. kurt boutin

    kurt boutin Fire Starter

    Ok, so, boneless skinless chicken thighs...

    First Q-View


    Second, apparently, I should have rinsed the brine off the chicken before throwing the rub on them and throwing them on the smoker...they came out very salty.  Though I cooked to temp, they appear overcooked...
     
    gary s likes this.
  19. Good job, that stuff is plumb purdy !         [​IMG]

    Gary
     
  20. timberjet

    timberjet Master of the Pit

    Looks like you nailed it. Great Job!
     

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