The Ribs: Pork Loin Back Ribs purchased at Costco.
The Rub: Kansas City Sweet and Smoky Dry Rub from BBQ Bible (Modified).
The Smoker: Char-Broil American Gourmet 600 Charcoal Grill with Mods.
The Mods: Sorry - No photos. I'll work on getting them posted. All of these mods were located in various stings in this site.
Added Char-Griller SFB. Fit almost perfectly.
Sealed SFB door with stove gasket/rope. I hang a 15lb weight to keep it closed.
Coal basket made from expanded steel. 11" x 12" x 5".
Extended smokestack to grill level with 3" vent hose.
Grill grates from SFB placed in the bottom of the smoking chamber width wise.
Charcoal grate from Char-Broil grill flipped upside down and placed on grates from SFB.
Heavy duty foil used to seal the smoking chamber.
Digital thermometer in the smoking chamber.
The Fuel: Cowboy Brand Lump Charcoal. It was the only thing available in Home Depot. Filled the basket to the top with unlit coal and then added 1/2 chimney of lit coal to the side closest to the smoke chamber. When the temp was up to 200. I closed the intake half closed. When it reached 220 I closed the intake to 1/4 open. The temp settled around 227. It took about 45 minutes to get the temp under control. I added 1/2 chimney at 3 hours and at 4 hours to maintain the temp.
The Smoke: Hickory Chunks. 1-2 chunks every 30 minutes, or so, for the first 3 hours. The first t chunks were put in when the temp reached 200.
The Temp: 220 - 230 degrees. When the temp dropped below 220 I adjusted the intake vent to increase the airflow. When the temp rose above 230 I adjusted the intake vent to decrease the airflow. This was usually around the time I added more fuel. It settled at 225, or so, in no time.
The Time: 5 hours. My first check was made 2 hours into the smoke. They looked a little dry so I spritzed with water.
Fresh from the smoker.
Nice and juicy.
Leftovers . . . .mmmmmmmm!
The Rub: Kansas City Sweet and Smoky Dry Rub from BBQ Bible (Modified).
The Smoker: Char-Broil American Gourmet 600 Charcoal Grill with Mods.
The Mods: Sorry - No photos. I'll work on getting them posted. All of these mods were located in various stings in this site.
Added Char-Griller SFB. Fit almost perfectly.
Sealed SFB door with stove gasket/rope. I hang a 15lb weight to keep it closed.
Coal basket made from expanded steel. 11" x 12" x 5".
Extended smokestack to grill level with 3" vent hose.
Grill grates from SFB placed in the bottom of the smoking chamber width wise.
Charcoal grate from Char-Broil grill flipped upside down and placed on grates from SFB.
Heavy duty foil used to seal the smoking chamber.
Digital thermometer in the smoking chamber.
The Fuel: Cowboy Brand Lump Charcoal. It was the only thing available in Home Depot. Filled the basket to the top with unlit coal and then added 1/2 chimney of lit coal to the side closest to the smoke chamber. When the temp was up to 200. I closed the intake half closed. When it reached 220 I closed the intake to 1/4 open. The temp settled around 227. It took about 45 minutes to get the temp under control. I added 1/2 chimney at 3 hours and at 4 hours to maintain the temp.
The Smoke: Hickory Chunks. 1-2 chunks every 30 minutes, or so, for the first 3 hours. The first t chunks were put in when the temp reached 200.
The Temp: 220 - 230 degrees. When the temp dropped below 220 I adjusted the intake vent to increase the airflow. When the temp rose above 230 I adjusted the intake vent to decrease the airflow. This was usually around the time I added more fuel. It settled at 225, or so, in no time.
The Time: 5 hours. My first check was made 2 hours into the smoke. They looked a little dry so I spritzed with water.
Fresh from the smoker.
Nice and juicy.
Leftovers . . . .mmmmmmmm!
