Overestimated smoker size ><

[john dice]

Woops, I over estimated how much stuff I could fit in. Right now smoking 2 half racks of beef back ribs and 1 rack of spare ribs. Plus a frozen pizza (was a joke, only two bucks so said wonder how it will go).

I was planning to throw on about 1 dozen chicken drumsticks when I foil my ribs. Is it ok to have the foiled ribs over lap alittle bit? I was going to but them all on the 2nd rack while I cook the chicken. I will probably have to finish the chicken in the oven though when I unfoil the ribs for the last hour.

 

[linescum]

once you foil that means they are pretty much up to temps. and there is no reason why you can't overlap or even pile them on top of one another

 

[travcoman45]

Won't hurt a thin, like linescum says, once foiled all yer doin is cookin. Even the last hour a 3-2-1 won't hurt much cause all yer doin is cookin without the foil.

 

[john dice]

Everything turned out great!

I don't have much to base the quality of ribs or any smoked meat because I havent really ate much of it beside my own. I love it, so do my friends so that is good!

Did 3-2-1 method with the ribs flipped em at 1.5 hours into the smoke and sprayed bout every hour, I put the chicken on the smoker when the ribs were foiled. The charcoal was going out by hour 5 and instead of starting up another batch I started preheating the oven to finish em off. I threw some Trader Joes Kentucky style bbq sauce on the chicken and pork the last 1/2 hour in the oven (could of prolly used more).

The rib meat was soft and pulled apart like butter. The chicken was extremely moist and spicy.

I used cream soda watered down to spray the ribs and that added a wonderful sweet flavor, seemed to also add a enjoyable saucy glaze. I poured italian dressing on the chicken to keep it moist.

Got lots of compliments.

 

[pdigg]

How bout the pizza??? :-)

 

[john dice]

The pizza sat in for about an hour. It was a cheap little microwave one, think the smoker lacked temp or it should of been in longer.

It was still pretty good, the crust was cooked but a tad to soft. A hint of smoke which made the cheese alot better.