Recent content by Randal

Ribs again After the huge success cooking baby back ribs (a little over 2 hours at 225 degrees) I thought I'd take on normal ribs, the ones with more fat. My thinking is that the more fat the more flavor. Anyway I just doubled the cooking time (4 hours) and gave it a go. Unfortunately the...

Thanks Uncle Bob, that is exactly the information I wanted. Now to find where I can get that thermometer; probably on the web.

Nice job. How many pounds was the brisket?

I can now, thanks to all the help I secured on this forum, now regulate the heat in my new bbq for smoking between 225 and 250. Using these temperatures what is the approximate time for cooking other meats? This is starting to get more addictive than working on my race car. :wacko: Those...

Man, did I learn a lot today. And the ribs, well they were the best that I have ever cooked. Smoking is so much better than indirect. And like everyone says, you just have to get acquainted with your rig.

OK, I lit another weber container of normal charcoal and after it was hot I added it to the lump charcoal. Bango, right up to 250 degrees. :rolleyes: So doing this smoking thing is a learning process with the equipment you have. :cool: Cheers.

Another point: I have both the firebox and smoker air vents open all the way. I was thinking about closing the fire box box vents, but that seems counter intuitive to raise the temperature. So what should I be doing next to get the temperature up to 225?

Well I finally got around to doing the baby back ribs. Here is where I am in the process. I lit the lump charcoal (using one of the large weber paper starter stands) and after it was white I put in in the firebox. The vent was full open on the firebox and in the cooker section as instructed...

This is definitely very very dry almond wood. What do you mean when you say sweet, i.e., the meat actually has a sweet taste after being smoked? In your opinion what would this wood be best used with?

Going to do the baby backs tonight. I think, with all the help I secured here, that they will turn out OK. I'm going to use my favorite rub and then maybe bbq sauce at the end.:chef: Oh, I forgot to ask. How about almond wood for smoking? Anyone ever try it?

Yesterday I stopped by the local Orchard Supply and found some Lazzari Mesquite Charcoal. The bag said it was "lump" charcoal and when I opened the bag this morning it is big stuff. :smile: So should I get some smaller charcoal going, then add the big stuff?

Got it. That makes perfect sense. I've been doing it the other way for way to long. :lol: Think I'm going to try chicken tonight and will allow about 3 hours.

OK, it just loaded the picture I have uploaded.

Question for Uncle Bob, I have vents on my cooking (side) box, but should these be totally open? Seems to me there is more volume of air with the vents as compared to a 3.0 inch smoke stack. I will attach a picture. Only issue is that after I upload the picture I cannot find any method to...

OK I have my task list: Find some lump charcoal. Find some fruit wood that I can use to regulate heat from the fire box and keep heat to approximately 200 to 225 degrees, and cook for a long time. Would cedar be a good wood to use?