I'm doing the inaugural smoke on my new Smokey Mountain today. It was running hot so I had to shut off all the air to get it down to 250 and I'm shooting for 225. I think I used too many hot coals to start. It'll be a learning process.
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Getting the fire on the Weber kettle ready for some steaks.
These slabs were big and meaty and the bones started falling out when I took them off the Smokey Mtn. I never made ribs that came apart this easy before. That big water pan really puts out some steam at 250-260F. It settled down when I got the temp down to 225F. I put them in foil for 2.5 hrs after 2 hours in the smoke and then finished them unwrapped for 30 minutes to dry them up a little.
I'm wondering if most people use the water pan.
I have a lot to learn with this smoker but thought it went well for the first time. I would love to hear your tips and suggestions if you are so inclined.
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They were good. The family liked them a lot and that's the best indicator.Looks like they came out well....the 3-2-1 method works.
How did they taste?
I always use the water pan. I do not do it so much for any steam as I do it to insulate the racks from the heat and to keep the rack temp low.
They were good. The family liked them a lot and that's the best indicator.
They were good. The family liked them a lot and that's the best indicator.
As someone who uses a homebuilt barrel smoker, I would say that if you do be prepared for it to use a lot of fuel. We used to have a lot of parties and it was nice because I made it to use 2 Weber 22" grates so it can do a lot of food. Now that we don't have that many get togethers it is way overkill most of the time.You may find running a Smokey Mountain, or something similar, takes a bit of time and patience...but you gain skills.
I liken it to way back when I learned to drive... everything was manual.
Once you learn how it works, you find the rhythm in it...and it all comes together.
Controlling temp on a Smokey Mountain is not instant. It is not an auto pilot. It is a good measure of figuring out fuel, air, and throttle.
I've been kicking around the idea of doing a home made barrel smoker...just to see what I have learned.
(No offense to those smoking with an electric pellet grill, Big Green Egg, or not yet learned on how to drive a vehicle with a manual transmission...they will all get you to your destination, but you may miss much of the journey).
Same here, 3-2-1 and always have water in the pan.Looks like they came out well....the 3-2-1 method works.
How did they taste?
I always use the water pan. I do not do it so much for any steam as I do it to insulate the racks from the heat and to keep the rack temp low.
Big Red School A novice on how you start you Charcoal so quick I am using a weber chimney and fuel pellets they work good but still takes timeLOVE the Weber Kettle grill.
After I learned how to to get charcoal going, I soon figured out I could fire one up in about the same time as a gas grill.
I realized today that I have a nice Weber gas grill....that I have not fired up in at least 5 years.
You know why "old school" stuff is still around?
Because it works...and works VERY well!
When I ran a Weber, I used an electric charcoal starter like this...Big Red School A novice on how you start you Charcoal so quick I am using a weber chimney and fuel pellets they work good but still takes time
Big Red School A novice on how you start you Charcoal so quick I am using a weber chimney and fuel pellets they work good but still takes time
bill2905I use a Weber chimney with either the fuel cubes or a paper towel soaked with a little vegetable oil. 15 minutes for a half chimney full or about 25 minutes if filled up. I use the 25 minutes to drink beer and get everything ready.