OK...1poorlady, like me, had in her head "offset" smoker. She's thinking (as I was) 8 hours of smoking to get flavorful, tender meats.So, if I tell her we should get a WSM (which I've mentioned seems to be a fave of the aficionados) it would help if I could explain better.So...I have some hypothetical ribs...I want to let them smoke for 8 hrs, get really yummy but NOT charred/burned. Using the WSM, how would I accomplish this with the coals in the same chamber as the meat? Use the "fuse"? It seems that's the way to make it last for 8-12 hrs without having to open the chamber.It will sell better if she thinks I know what I'm doing. ;-)(And I have questions about the "fuse", but will save those for later.)
The answer is... it depends. What kind of ribs? Baby back? 3 hours @ 225 F. Spare ribs (my preferred ribs) 6 or so hours. Beef ribs? I've actually never done them, but they take a while for sure.I don't have an offset smoker, so I can't really comment on it. I have an older 18" WSM. I absolutely love it. It doesn't get much easier. The water pan (some don't use water, but I do), helps regulate the temperatures so you don't have to watch it so much (you'll still want a good thermometer. I recommend a wireless two-probe one).I can fit about 8 racks of St Louis-style ribs on my WSM, but it's crowded. I also have a ProQ extender (no longer made for the old WSM, but you might find them on eBay), which gives me room for 4 more racks. I rarely load it up that much. Usually I do 4 racks on one of the WSM racks and then some horse-douvers.The Virtual Weber Bullet is the best site in the world for WSM info:http://www.virtualweberbullet.com/cook.html#porkThey also have a great forum where you can ask questions. Not that you can't ask them here too.IMHO, you can't go wrong with a WSM. The price is right, it's fairly compact, and it's fairly easy to operate and learn.
Oh, and for lighting info for the WSM, see this, and in particular, the Minion method (linked under the heading 'Page 2', on the right).http://www.virtualweberbullet.com/fireup1.html
So...I have some hypothetical ribs...I want to let them smoke for 8 hrs, get really yummy but NOT charred/burned. Using the WSM, how would I accomplish this with the coals in the same chamber as the meat? Use the "fuse"? It seems that's the way to make it last for 8-12 hrs without having to open the chamber.With spare ribs, I'd probably use the 3-2-1 method (3 hours in smoke, 2 hours wrapped in AL foil and 1 hour basting them), all @ around 225 degrees F and using the Minion method with the charcoal (hot coals dumped on top of a pile of unlit coals, throw some wood chips on - For pork, I like Apple wood chips, but Pecan or other could work OK). This video looks pretty close WRT to the prep and cooking process: http://www.youtube.com/watch?v=0dNsvsxwOs0I like to coil my ribs like this when I smoke them - just a different option: http://www.virtualweberbullet.com/rib1_photos/britu7.jpgBob
This video looks pretty close WRT to the prep and cooking process: http://www.youtube.com/watch?v=0dNsvsxwOs0Here are some additional options in using the 3-2-1 method, quite a few in fact, though there are more - It's, pretty much, a pick and choose process, adjusting to what hits your and 1pl's pallets favorably - If you split the rack into 2 slabs, you can even, relatively easily, accommodate variations in favorite preferences: http://majorleaguegrilling.com/2012/01/09/competition-ribs-3...By way of example, one might like the ribs sauced before wrapping in Foil and putting back on the smoker (or oven - I've never used an oven in the process.) Another might like their ribs w/o sauce, sauce served separately at serving, and/or different sauce ingredients - really no big deal, with the 3-2-1 method, and either splitting a rack into slabs, or Q'ing more than a single rack.Bob
This is a pretty good place to pick up rubs developed by significant competitors on BBQ competition circuits: http://php2.secure-shopping.com/hawgeyes/home.php?cat=4 I think he probably carries nearly every BBQ competition team's rubs and sauces. One of my personal favorite rubs was Smokin' Guns, Hot, though I don't know that I could handle the heat very well anymore. They also make a mild version that I haven't tried: http://www.smokingunsbbq.com/products.cfmYou can also make you own rub and experiment with the ingredients and ratios. Basic ingredients often tend to include:Brown Sugar (most prominent)Chilli Powder (I'd venture maybe 2nd most prominent)Garlic PowderOnion PowderBlack PepperSaltCheyenne PepperMaybe a little Paprika (for a little added "smoke" flavor) and maybe a little Lemon zest - depends on what you like.
I like that better than the 3-2-1 thing. I don't WANT to use the oven. (Especially in the summer...it's already hot here, I don't want to run the oven!)Thanks for the link. I will be saving that one.
I like that better than the 3-2-1 thing. I don't WANT to use the oven. (Especially in the summer...it's already hot here, I don't want to run the oven!)With a WSM you can use the 3-2-1 method with the Minion method all on the smoker - It will keep up. I've never had to use an oven to finish what I started with a WSM... I did have to add some charcoal when smoking beef brisket, but have never had to with pork ribs. I've not tried the fuse method, and I am looking forward to what James reports back in his experience in trying it.Bob
I thought once the food was on you didn't want to touch the coals or it would stir up ashes that would get on the food. No?
I thought once the food was on you didn't want to touch the coals or it would stir up ashes that would get on the food. No?Well, with a 6 hour rib smoke, you shouldn't need to add charcoal, at least not charcoal briquettes. (Lump charcoal tends to burn hotter and faster in my experience.)Secondly, there's a water bowl between the charcoal and the meat, so adding coals isn't likely to get ashes on the food, unless you might get pretty careless. Of course, the grates have handles on them so, with gloved hands, you can remove the meat, if you want... I've not found it necessary though.Bob
http://www.bbq-brethren.com/forum/showthread.php?t=93374If you go to this link it will give you some pretty good instructions along with pictures how to cook ribs on the WMS.Phred
I got this in an emailed newsletter on BBQubg that I subscribe to this morning. This month the guy is featuring an article on smoking beef ribs. http://www.smoking-meat.com/september-20-2012-smoked-beef-ba... In the article he mentions buying a new, TS120P Meadow Creek reverse flow smoker. http://www.smokymtbarbecue.com/store/TS120P_Push-Around_BBQ_... This is a very decent reverse flow, horizontal offset smoker. Its design, material (3/16" to 1/4" plate) and reverse flow feature should keep temps consistent across the entire cooking surface. At a $3250 base price, I can't afford it, but it might provide some ideas on building a close clone from a scrap tank, plate steel, other materials and a stick and/or MIG welder.Before he passed away, Charles Robinson (often posted here) had a horizontal smoker/grill built from a pretty good size tank - Think propane tank pretty much large enough to fuel an entire small house for most of if not an entire winter. Whoever built it did a pretty good job.Bob
I can't afford that either, but it looks really nice! The firebox is not only to the side, but below. I would think that end would still be warmer than the opposite end, but if they get good flow inside then maybe not.Cool.
Here's a link to the thread in which crobinso (Charles Robinson) introduced his custom built smoker to the board. Unfortunately, the links to his pics of the smoker no longer work, but I think you may get an idea from the posts about what is possible with a tank, steel plates and a stick welder, for a reasonable amount of cash money.http://boards.fool.com/okay-lets-try-this-again-22568981.asp...Charles passed away not too long after the smoker was built. He was a really nice guy.Bob
Here's a little more on how a decent reverse flow horizontal smoker is built and the theory of it. I've been mulling over building one for some time - You prolly saw da smoke rising. http://www.smokingmeatforums.com/t/54542/building-an-italian...In the meantime, I'm very glad I got my WSM.Bob
"'My' Homemade (reverse flow) BBQ Smoker"http://www.youtube.com/watch?v=loUhfsVaBPQ
This guy did some mods to an inexpensive horizontal offset smoker - I might look into that - Grill Great ceramic tiles might play a part.http://www.youtube.com/watch?v=wioPExhN7YM&feature=relat...
Here's a link to the thread in which crobinso (Charles Robinson) introduced his custom built smoker to the board. Unfortunately, the links to his pics of the smoker no longer work...But this one still works...http://www.bbqfools.com/images/crobinso/Charles'_New_Smoker.jpgBill
Nice job. Alas I have neither the tools nor the skill to do that. I'm pretty good with wood, but not metal. Still, it gives me an idea of how these things work.I'm starting to wonder if I can modify my Genesis Silver C. :-)
I'm starting to wonder if I can modify my Genesis Silver C. :-)I ben thunking about modifying a (less expensive) Fiesta G@$ grill to a charcoal/wood smoker, keeping the G@$ side burner.
keeping the G@$ side burnerThose are awesome for starting the charcoal chimney.
keeping the G@$ side burnerThose are awesome for starting the charcoal chimney.They're also good for flambeing stuff - My kitchen stove is electric... Plus, I don't want to set my apartment on fire, again. ~ ~
That's too funny. The original link is valid, but TMF's "sumpthinoranuther" clipped it so that it isn't "clickable."jamesmw "clipped" the original link and made it work in a post.And, just because I'm anal, I "fixed" the whole thing by removing the offending apostrophe so that I could post a corrected URL...http://www.bbqfools.com/images/crobinso/Charles_New_Smoker.j......but left the original just in case.Bill
keeping the G@$ side burnerThose are awesome for starting the charcoal chimney.I will do just that in a few minutes, and use the hot coals over a bunch of unlit charcoal to smoke sum chicken quarters, beer brats and a rack of spare ribs in my WSM, using the Minion method. I also picked up sum apple chips that I'll throw on top of the coals a couple of times, early on, and sum apple juice fer da water bowl - I'll prolly add sum garlic to the apple juice in the water bowl. I'll rub da ribs and chick quarters wid sum brown mustard for glue and dust dem down wid sum Luzianne Cajun Seasoning mixed wid sun brown sugar. I bought a small bottle of Jack Daniel's Honey Smokehouse BBQ sauce to finish.
Dang!! I fell asleep and the WSM hit and held 275 degrees F until now. The meat is way overcooked.
Well, at least I know that the WSM can keep up, and then some.
Dang!! I fell asleep and the WSM hit and held 275 degrees F until now. The meat is way overcooked.How much monitoring is required? I thought the whole point was to be able to set it up and let it go for 6-8 hours until you have tender juicy smokey goodness. No?
How much monitoring is required? I thought the whole point was to be able to set it up and let it go for 6-8 hours until you have tender juicy smokey goodness. No?It needs to get stabilized first. I left it with the bottom vents wide open. After it gets up to heat, you need to close the bottom vents some until the heat in the smoker stabilizes at around 225 degrees F. It usually stays pretty steady thereafter, but you should check it every now and then.
... or get a wireless remote thermometer with an alarm on it ...
... or get a wireless remote thermometer with an alarm on it ...*good grief* Now he cain't smell the meat burnin' neither without another techknowlodjicalthingy.Bill
The last time I burned meat, it were supposed to be burned.
The last time I burned meat, it were supposed to be burned.Roger.Bill
I'll probably smoke another rack of spare ribs this week, when/if I'm not so worn out and tired... My bad.
Just how long did you cook the ribs at 275? I really wouldn't expect them to be burned unless you went quite a while. I do them at 225-250 for 6 hours without a problem. None of that fancy 3-2-1 stuff either.
around 7 hours. They're pretty burnt looking.
Heck, I'd eat 'em. Or chop 'em for sammies mixed with sauce or somethin'.
around 7 hours. They're pretty burnt looking.Heck, I'd eat 'em. Or chop 'em for sammies mixed with sauce or somethin'. The rib meat would still go well mixed with cream cheese and cheddar cheese in ABTs.
3 words: po'boys.
Well, I left them in the smoker and they've been outside a couple of days. I'm just going to smoke some fresh. This time I will let the smoker heat up and regulate it before I put them on, and set my alarm clock at 1 hour intervals to make sure they're doing OK. I have a wireless cooking thermometer that monitors both the internal smoker thermometer and meat temp, though I doubt the later would be much good for ribs... I just didn't use it. I used a standard pronged smoker thermometer, but fell asleep and didn't check it. 6 or so hours of smoking after 6 or so hours of working gets to be a pretty long day for me to stay awake - Hopefully, the alarm will help.It's about $20 worth of meat throw out. I don't like it, but I'd rather throw it out that eat it, especially after 2 days in the sun w/o refrigeration. I did eat a couple of chicken legs after removing the skin. The meat wasn't extremely dry - I guess the skin held some of the juices in.Thanks,Bob
“around 7 hours. They're pretty burnt looking.”Heck, I'd eat 'em. Or chop 'em for sammies mixed with sauce or somethin'. I’da slop on a thin barbecue sauce, say one of the bottled sauces mixed 50:50 with stock or apple juice, wrap dem in foil and reheat in a low (say 225 degree) oven fur 1.5 or 1 hours, me.;-)C.J.V. - do dat wid my ribs, yes
I’da slop on a thin barbecue sauce, say one of the bottled sauces mixed 50:50 with stock or apple juice, wrap dem in foil and reheat in a low (say 225 degree) oven fur 1.5 or 1 hours, me.;-)C.J.V. - do dat wid my ribs, yes That sounds like a great idea - Thanks, CJ. I think I will try separating a rack into thirds, pull 2 of the 3 after around 2-3 hours in the smoke, freeze those and finish them as leftovers that way. I rarely eat more than a third of a rack at a time anyway, so I think that might work very well for me.Alternatively, I might pull one of the thirds of the rack after an hour or 2, split the bones apart, steam them in some sauerkraut to finish and make some homemade dumplings or smashed taters to snack on while the other 2 finish smoking - might help keep me awake.Thanks, very much,Bob
I'm gotting to give another go at it.Starting tomorrow morning, I'll dump what's in the WSM, take it to the car wash, spray it off, clean the grates, go to the grocery store and pick up a chicken, rack of spare ribs and some sausage to smoke. One of my friends from high school called tonight. We will celebrate our 45 year high school class reunion 10/6. If they don't have anything planned for tomorrow, I will smoke the stuff there.Bob
I'll dump what's in the WSM, take it to the car wash, spray it off, clean the grates, go to the grocery store . . . Bob, if you gots a buildup of smoke residue in da WSM, I found dat spraying wid dat cheep oven cleaner from da “Dollar Store” followed by a water rinse tends to dissolve it betterer den anyting else. If da buildup is reel heavy, you’ll have to spray a number of times to remove it all.;-)C.J.V. - I do dat when da buildup starts flaking off and onto da food, me
One of my friends from high school called tonight. We will celebrate our 45 year high school class reunion 10/6.Bob, I quit going to my HS class reunions. Jest been two many old folk showing up there lately.
One of my friends from high school called tonight. We will celebrate our 45 year high school class reunion 10/6.Bob, I quit going to my HS class reunions. Jest been two many old folk showing up there lately.I figure I better go before too many more can't show up. I went to a dinner with 30 or so classmates a few weeks ago. I didn't recognize half of them, until they told me their names. The guy who's accepting the fig for the reunion dinner had a heart attack and open heart surgery 2 weeks before that gathering. I was very surprised when I heard about the heart attack, and even more surprised that he was there. It was great to see each and every one of them.Bob
We had our 1 year HS reunion last week. Everyone pretty much looked the same, except me. I looked even younger.*cough*
I got nominated for "Best of Class", can you imagine? I think the lady who nominated me has the "HOTS" for me, but I'm not into having sex with my cousin.
If I didn't live in Tennessee, I'd probably make a joke about Bob's comment.
I really don't think you should let living in TN stop you.
Every body went back for seconds - made me feel pretty good...Thank you, all, for teaching me... "Success" is very sweet, if not fleeting!!Thanks, very much!!Bob
If I didn't live in Tennessee, I'd probably make a joke about Bob's comment. I was in Texas awhile back working with folks from the North Carolina State Forest Service. Mostly hill folks with a differant sense of humor.ie. "If a couple gets divorced in North Caroline, can they still be brother and sister?"ez3
Every body went back for seconds - made me feel pretty good..."Seconds" basically amounted to eating at least 1/2 of a whole chicken. My high school friend ate 3/4 of a chicken - The leg/thigh separated from the breast when he picked it up from the pan by the leg. I haven't had an appetite like that since I was 5 or 6 years old.
"Four fried chickens, and a Coke."
"Four fried chickens, and a Coke."And some dry white toast please.
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