NEED food smoker HELP!!!!

D

dragonzim

Active Member
Charcoal really should not be allowed to get wet. If it does, let it dry out for a few days before you go to use it.
 
reefraff

reefraff

Active Member
I don't cook with charcoal so this is more of a question than a suggestion but I wonder about using the cheap charcoal for heat and actually using some of the good hardwood stuff that has been soaked in water as your smoke...... Not sure if there is enough difference in price to really matter.
 
bionicarm

bionicarm

Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/40#post_3389440
OK...I bought some natural wood charcoal.....
I have a stupid question....Can charcoal get wet? reason I ask is because it is on my back porch, and if it Can NOT, then I need to move it
I think I am going to smoke the ribs we got this weekend....there is only 2 small pieces so MAYBE I will throw in a couple of chops.....IDK....My husband is on nights this weekend, so he can take whatever I cook to work with him for dinner.....
I'm gonna marinate the ribs the night before in a mop I printed from Slices post, and then I will cover the meat with some dry spices (I guess) probably will do this Saturday (maybe)
Inject marinade first, apply dry rub second, mop marinade third, then store in fridge...
At least that's the way I do mine, and so far they've come out great everytime.
 
bionicarm

bionicarm

Active Member
Quote:
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help/60#post_3389488
I don't cook with charcoal so this is more of a question than a suggestion but I wonder about using the cheap charcoal for heat and actually using some of the good hardwood stuff that has been soaked in water as your smoke...... Not sure if there is enough difference in price to really matter.
That's pretty much what I do. I buy the cheapest charcoal I can find, and use that to get my heat to 225 - 250. Once the coals burn down, I throw on large pieces of oak that I pick up around my property. I continue to use the oak to keep the 'fire' going until the meat is cooked to 180 - 185 degrees.
 
reefraff

reefraff

Active Member
I've used them years ago, when Califoricate outlawed charcoal starter, commies. They actually work very well.
 
D

dragonzim

Active Member
I use a chimney starter every time.
I have also been doing as has been suggested above. Use charcoal first to get the heat up then start adding chunks of soaked wood for smoke. The wet wood burns slowly and eventually becomes its own coals so I need to use very little actual charcoal. I did a rack of St Louis style ribs last weekend and I dont think I used more than a handful of actual charcoal for the entire 5.5 hour cooking time.
 
bionicarm

bionicarm

Active Member
Quote:
Originally Posted by DragonZim http:///forum/thread/386021/need-food-smoker-help/60#post_3389674
I use a chimney starter every time.
I have also been doing as has been suggested above. Use charcoal first to get the heat up then start adding chunks of soaked wood for smoke. The wet wood burns slowly and eventually becomes its own coals so I need to use very little actual charcoal. I did a rack of St Louis style ribs last weekend and I dont think I used more than a handful of actual charcoal for the entire 5.5 hour cooking time.
How big was the rack? You must have been cooking on the lower side of 200 to have to cook ribs for 5 1/2 hours. I've cooked a variety of pork ribs in my smoker at 225, and they're usually done in about 2 1/2 hours, 3 hours tops. Most of the ribs I find have more bone than meat.
 
meowzer

meowzer

Moderator
Well I might go ahead and pick up one of the chimney things then
I think I will wait until next weekend to do the ribs...My husband works days next weekend, and this way he can just have them when he gets home from work
 
slice

slice

Active Member
This thread has caused me to plan for smoking a Boston Butt this weekend, probably Sunday...if I can wait...
 
meowzer

meowzer

Moderator
LOL...there are things I need instructions on...and things I don't....let's not confuse the 2...LOLOL
 
slice

slice

Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/60#post_3389788
Would you mind posting your step by step directions

You will get a different response from everyone you ask, but I do something like this:
1) Have a beer
2) Let roast come to room temp (some omit this)
3) Have a beer
4) Once at room temp, rub roast with veg oil
5) Have a beer
6) Rub secret blend of spices all over roast
7) Repeat steps 1,3 and 5
8) Wrap roast tightly in saran wrap, let sit an hour or so (some put back in 'frige)
9) Repeat..well you should have this step down pat by now...
10) Soak your preferred smoking wood
11) See Step 9
12) Fire up your charcoal using all the recommendations earlier in this thread, once ready, place soaked wood on charcoal
13) Once the smoker is up to temp and is beginning to smoke, move charcoal over to one side and place a pan (aluminum or other) under where the roast will go and add
you choice of liquid, for pork you might try water with apple juice or vineagar, or white wine. I might also add a peeled onion)
14) Place roast on rack over the pan fat side up, adjust temp by opening or closing your damper. I tend to smoke at a lower temp than most...takes longer but I like it better...
15) Sit back and enjoy a beer!
-don't forget to check internal temp after the first hour or so
Some will say once the fat has melted over the roast, turn it over. Some will say to turn it over and cover with aluminum foil. Some will say a lot of things but this is your smoker and you can do whatever you want. In a few months, you will be telling US how to smoke a roast...
Don't forget that the liquid in the pan can be brought inside, the onion discarded, and used to make the best dipping sauce you can imagine!
 
You must log in or register to reply here.
Top