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Newbie from Texas

hero23

Newbie
6
10
Joined Jan 1, 2008
Howdy. I'm still trying to figure out the art of smoking. I have a cheep-o smoker. In the past, i have put enough charcoal to last the entire smoke. The heat really dies out toward the end, but the ribs are still delicious. Is it better to start with a small amount of charcoal and continue to add through-out the smoke? Thanks!
 

kratzx4

Smoking Fanatic
607
10
Joined Jul 5, 2007
Welcome to the SMF. I suggest that you take Jeffs 5 day course on smoke cooking it's free and full of good information. If you in the market for a good rub and/or sauce recipe you might want to get Jeff's.I use electric and propane smokers so I can't answer your question, but hang on someone will be along soon with your answer. Ask all the questions you have the good folks here love to help out. Remember this the folks here consider the only dumb question is the one you don't ask. enjoy the family here
 

cbucher

Meat Mopper
267
10
Joined Jun 17, 2008
In the past how have your temperatures held up? Starting with enough fuel to get up to temp and then adding as needed has always been my method. Easier to control and maintain for longer runs. Welcome to SMF by the way. Also, what type of smoker are you using?
 

bb53chevpro

Master of the Pit
OTBS Member
1,846
12
Joined Dec 29, 2007
Welcome to the forum. It would help us greatly if we knew what kind of smoker you have. Cause every smoker works slightly dif.
 

hero23

Newbie
6
10
Joined Jan 1, 2008
Thanks for the warm reception. I have an ECB. The temp gauge always read ideal, so of course I truly don't know the temp. By the time the meat is done, my charcoal has completely changed to ash, but the meat is falling off the bone. I haven't had any complaints from friends and family yet. I just didn't know if this was a proper method or not.
 

okie joe

Smoking Fanatic
OTBS Member
SMF Premier Member
456
11
Joined Jul 6, 2008
Hello Hero23, welcome to the smf. Check out the free 5 day course..also check out the mods for the ecb,,,
 

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