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Started By
Message
re: Just got my first smoker
Posted on 4/24/13 at 4:51 pm to LSU-MNCBABY
Posted on 4/24/13 at 4:51 pm to LSU-MNCBABY
quote:
brisket or spare ribs
Brisket would be one of the last things I would recommend. Start with a boston butt or a picnic. This will be the most forgiving to temp fluctuations. You can frick a brisket up quickly at the wrong temps.
0
Posted on 4/24/13 at 4:52 pm to More beer please
That was my first smoker, got about 6 years of heavy use out of it. You'll want heavier gauge materials and a better seal for heat control once you master this one, but I cooked a lot of good stuff on it!
Have fun.
Have fun.
Posted on 4/24/13 at 4:55 pm to More beer please
ribs
Posted on 4/24/13 at 5:41 pm to Creamer
Working on it now. Left SFB vent all the way open till it got to almost 285 and closed it half way. Went to about 270 and left it. Seeing if it stays at that temp or keeps dropping.
I'm more worried about it staying the temp I want for at least 8 hours. Is it normal to add more coals? Or just wood?
I'm more worried about it staying the temp I want for at least 8 hours. Is it normal to add more coals? Or just wood?
Posted on 4/24/13 at 6:34 pm to More beer please
There is a learning curve to get the airflow betweenthe 2 vents just right to maintain temp. It will take a little trail and error, with a little hovering for a while, but you will figure it out.
Posted on 4/24/13 at 6:41 pm to More beer please
You're going to need to coat your crates in olive oil ( if they're cast iron)
I have that same smoker, stock up on some pecan wood
And feel free to ask me anything,
That's the most common used item I own
I have that same smoker, stock up on some pecan wood
And feel free to ask me anything,
That's the most common used item I own
Posted on 4/24/13 at 6:53 pm to heypaul
Used regular coals I had. Only last about 2 hours with temp above 200. Thinking lump charcoal is an obvious must for times longer than that.
How often to you add to the fire with wood or more charcoal? Doing a pork butt first and trying to figure out how to keep the temp up for that 6-8 hours that is need minimum
How often to you add to the fire with wood or more charcoal? Doing a pork butt first and trying to figure out how to keep the temp up for that 6-8 hours that is need minimum
Posted on 4/24/13 at 7:01 pm to More beer please
Have a double handful of unburned lump coal and wood on the bottom of the smoker
Add hot coals/wood to the top of that
Airflow is important, and keep your wood wet for actual smoke.
I add coals and wood every so often to keep it at 250 if I'm smoking
Add hot coals/wood to the top of that
Airflow is important, and keep your wood wet for actual smoke.
I add coals and wood every so often to keep it at 250 if I'm smoking
Posted on 4/24/13 at 7:09 pm to heypaul
Yeah those briquettes didnt last long at all. Putting the lit lump charcoal on unlit ones with wood last longer I assume?
Posted on 4/24/13 at 9:07 pm to More beer please
Char Griller...I have had the exact model for 10 years and it is a gem....3 racks rib whole brisket no problem.... wouldn't trade mine for anything
Posted on 4/24/13 at 9:11 pm to More beer please
quote:
Working on it now. Left SFB vent all the way open till it got to almost 285 and closed it half way. Went to about 270 and left it. Seeing if it stays at that temp or keeps dropping. I'm more worried about it staying the temp I want for at least 8 hours. Is it normal to add more coals? Or just wood?
without using side box....coals on far right ribs or brisket on left side..top vent cracked slightly open, bottom vent cracked slightly as well keeps mine at 225-250 for 4 plus hours with one large chimney of coal
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