NEED food smoker HELP!!!!

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dragonzim

Active Member
Quote:
Originally Posted by bionicarm http:///forum/thread/386021/need-food-smoker-help/60#post_3389765
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.
It was close to 9lbs. I'm not talking about baby backs here, it was a full size rack of ribs....
 
reefraff

reefraff

Active Member
I got a smokin deal (pun intended) on steam table pans on Amazon. They are disposable aluminum pans. I like putting the meat in them so it cooks in it's own juice. With a couple hours to go I poke a hole in the bottom of the pan so any grease drains off. Seems to work good.
 
meowzer

meowzer

Moderator
Quote:
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help/80#post_3390480
I got a smokin deal (pun intended) on steam table pans on Amazon. They are disposable aluminum pans. I like putting the meat in them so it cooks in it's own juice. With a couple hours to go I poke a hole in the bottom of the pan so any grease drains off. Seems to work good.
So where does the grease go??? Do you put another pan underneath it?
 
bigarn

bigarn

Active Member
JMO of course .. but i've had all this smoked food stuff and i'll take a good ole' bbq any day.
 
stdreb27

stdreb27

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.
yeah, that is a pretty common practice.
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/60#post_3389582
Who uses a charcoal chimney starter????
It works quite well, and you can start your fire with a single slice of newspaper.
Quote:
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help/60#post_3389585
I've used them years ago, when Califoricate outlawed charcoal starter, commies. They actually work very well.
Really? Why?!?
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/80#post_3390482
So where does the grease go??? Do you put another pan underneath it?
The grease will help cure the metal.
 
meowzer

meowzer

Moderator
Well my ribs and chops (pork) are marinating in a mixture of BBQ sauce and a rub....
I can't cook them till Sunday though cause now we have a funeral to go to tomorrow :( SOOO they will be nice and marinated...LOL
 
meowzer

meowzer

Moderator
OK....WISH ME LUCK!!!
In 10 minutes I will be lighting the Natural wood briquets, after they burn (get hot??) I will be adding some of the hickory wook chunks that are soaking in water ATM....
then (I THINK) I wait for them to catch fire....adjust the dampers and add the ribs/chops. My husband is working today, so this is all on me (YIKES)
meat is in aluminum pan...I put it on UNCOVERED???? and COOK HAHA
 
reefraff

reefraff

Active Member
I wouldn't wait too long to put the meat on after you place the soaked wood. You want all that smokey goodness in the meat, not out the stove pipe.
 
meowzer

meowzer

Moderator
OK......it's not lighting as easy as I thought....LOL....BUT I think I got it this time

I DID NOT want to use the pre-soaked charcoal, and have never been good at starting fires LOL
 
meowzer

meowzer

Moderator
YAYYYY I DID IT!! LOL....coals are lit.....wood chunks are in....and meat is ON the smoker YIPPEEE
Now for the raft in the pool HAHA
 
meowzer

meowzer

Moderator
OK....I have a lot of liquid in the pan..so I have poked some holes as Stdreb said a while back

I don't want to boil the meat, LOL
 
reefraff

reefraff

Active Member
Depending on how much wood you use it doesn't take that much to do the smoking. My unit makes intense smoke so I only give maybe 2 hours worth on a overnight smoke of a butt and it does fine. For ribs I'd think even as little of an hour of good smoke will give you the flavor.
 
meowzer

meowzer

Moderator
Yeah well.....I wasn't overly thrilled with the turnout :( I mean they were OK.....BUT just ok :(
Seems like I was constantly adding the wood, and they should have been more "tender" OH WELL.....it may have been a spice in the rub for all I know.
maybe next time it will be better :(
 
meowzer

meowzer

Moderator
Quote:
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help/80#post_3391852
How long and at what temp did you cook them?
It went on about 12:30 and I took it off about 5:45....tried to keep it around 250, BUT when fire flared up it got to 300+ and when it died down, or you opened the lid it dropped to 200

I think I have some practicing to do....LOL....I also had the ribs and chops in a foil pan (roast size) and all piled together,.......occasionally I rotated the meat, and at one point there was a LOT of juice, so I poked a hole in the pan (read that earlier) to release some of the juices
 
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