Happy Sunday Evening Friends!
As those who've followed my build thread know, I just finished a build on Reverse Flow Smoker. If you're interested, here's the link to that build thread:
www.smokingmeatforums.com
Anyway, I cooked a rack of BB ribs today - first cook in the new pit. Nothing groundbreaking about the cook, but I promised I'd post the maiden cook on the new smoker. So here's the Q-view!
A single rack of BBs. Cooking for just Mrs. Red and me today. All rubbed up with my favorite apple rub.
Got a nice coal bed going, and a couple splits of hickory to get the pit up to temp. Already got some thin blue smoke rolling!
Took maybe 30-45 minutes to get her up to temp...then on with the ribs.
The door therm is pretty much right in the center of the cook chamber...and settled in at just over 250*. Early impression is, this pit's sweet spot will be 240-275*. That's mostly where I like to cook, so I'm happy with that.
I placed 3 of my InkBird probes in the pit...just to get a feel for temps variances across grates from left-to-right and top-to-bottom. On this run, it seemed that the temps were a little hotter in the lower right, and a little cooler in the upper left. Over the course of the cook the temp variance ran mostly 20-40 degrees.
I did foil the ribs after the first 2 1/2 hours...no pics of that step. Total cook time was just about 4 hours. Here's a shot of the rested rack just before cutting them up.
My plate...4 bones for me, with a helping of Mrs. Red's baked beans.
It's important to always make a happy plate!
These were delicious, but a bit too FOTB for me - although that's how Mrs. Red likes 'em. A successful first cook in the new pit, but I'll adjust cooking times next time I do BBs for a little less FOTB.
Thanks for checkin it out!
Cheers!
Red
As those who've followed my build thread know, I just finished a build on Reverse Flow Smoker. If you're interested, here's the link to that build thread:
Red's 24x46 Reverse Flow Patio Build
Howdy SMF Brothers and Sisters! I started a RF patio smoker build several months ago...and kept meaning to start a build thread here. So I'm finally getting around to doing that! I started with this propane tank. It's 5/16" thick, and 24" diameter by almost 11 feet long. I plasma-cut the...
www.smokingmeatforums.com
Anyway, I cooked a rack of BB ribs today - first cook in the new pit. Nothing groundbreaking about the cook, but I promised I'd post the maiden cook on the new smoker. So here's the Q-view!
A single rack of BBs. Cooking for just Mrs. Red and me today. All rubbed up with my favorite apple rub.
Got a nice coal bed going, and a couple splits of hickory to get the pit up to temp. Already got some thin blue smoke rolling!
Took maybe 30-45 minutes to get her up to temp...then on with the ribs.
The door therm is pretty much right in the center of the cook chamber...and settled in at just over 250*. Early impression is, this pit's sweet spot will be 240-275*. That's mostly where I like to cook, so I'm happy with that.
I placed 3 of my InkBird probes in the pit...just to get a feel for temps variances across grates from left-to-right and top-to-bottom. On this run, it seemed that the temps were a little hotter in the lower right, and a little cooler in the upper left. Over the course of the cook the temp variance ran mostly 20-40 degrees.
I did foil the ribs after the first 2 1/2 hours...no pics of that step. Total cook time was just about 4 hours. Here's a shot of the rested rack just before cutting them up.
My plate...4 bones for me, with a helping of Mrs. Red's baked beans.
It's important to always make a happy plate!
These were delicious, but a bit too FOTB for me - although that's how Mrs. Red likes 'em. A successful first cook in the new pit, but I'll adjust cooking times next time I do BBs for a little less FOTB.
Thanks for checkin it out!
Cheers!
Red
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