CGSP 5 racks of ribs, briquette lesson learned

Discussion in 'Charcoal Smokers' started by coyote-1, May 9, 2009.

  1. coyote-1

    coyote-1 Smoking Fanatic

    I have 3 racks of babybacks and 2 full racks of spareribs on the CGSP right now. They've been on since 8:15am. Lookin' great, will post Q-view later.

    Here in NY it's been raining for most of the past week, and today is very damp & foggy. Normally I start warming up the cooker using briquettes, and switch to lump when the meat goes on. But this time the Kingsford briquettes never really lit! They just kinda smoldered. Apparently they have picked up so much moisture from the air that they cannot fully catch. So I dumped 'em, and re-started the whole process using lump.

    That's working VERY well. So far I've used one basket of lump, which still has plenty of life in it. I interspersed plenty of soaked mesquite chips; I soaked them for 6 hours last night and then let them dry a bit so they ain't drenched. I kept temps at @ 175 for the first 90 minutes. The thin blue smoke has been consistent :) I brought temps up to 225, and added a split stick of maple a few minutes ago. I'ill add a split of cherry in a half hour or so.

    On this 60-degree still day, that will be enough to accomplish the whole job! I'll pull the babybacks off at 11am and wrap 'em, and the spareribs at noon. One rack of spareribs will come out to a family gathering with me this afternoon, where I'll finish them on the gas grill. The remainder will be frozen, for finishing another day.

    It's interesting that the briquettes, with all their clay and binders and whatnot, won't start when the lump has no problem whatsoever. Will keep that in mind for future events.
  2. billbo

    billbo Master of the Pit OTBS Member

    Charcoal sure does absorb the moisture. That's what they pump into your stomach when people OD on booze and certain poisons. Try keeping it in a sealed container, that might help.
  3. pinkmeat

    pinkmeat Smoking Fanatic

    How'd everything turn out today?
  4. mavrick813

    mavrick813 Smoke Blower


    I love this thing....

  5. coyote-1

    coyote-1 Smoking Fanatic

    Q-view, as promised [​IMG]

    Thin blue smoke

    Full of ribs!

    Warming a split inside the SFB warming tray

    Yes, the CGSP IS a stickburner!

    babybacks out....

    And so are the spareribs.
  6. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Looks great! Good job.
  7. coyote-1

    coyote-1 Smoking Fanatic

    It came out great. The meat, even at the thickest portions of the spareribs, is pink down to the bone. VERY tasty. I've been eating ribs for lunch and dinner since Sunday afternoon [​IMG]
    I have the expanded steel to make another charcoal basket, but haven't yet figured out how to optimize it. In the meantime, that divided BBQ wok is doing the job just fine.

    I think that after this experience, I'm gonna use up the briquettes over the summer and then not bother buying them at all anymore - even for initial warming of the smoker. The charwood just outperforms them in every single respect. I still have one+ bags of Cowboy to use up too! That'll happen by the beginning of June; from there, it's all RO and chips and sticks.

    I'm also still seeking the optimal drip/baffle pan. I have an idea, but have no means for executing it. It would basically be a reverse muffin pan. Filled with water, and the 'muffin' spots would be small and hollow to allow smoke through while the pan retains the water. Would make even, consistent heat while keeping everything moist even as the smoke gets everywhere.
  8. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Nice job coyote.....those are some great lookin ribs!!
  9. billbo

    billbo Master of the Pit OTBS Member

    Looks great Coyote! Thanks for the Qview!
  10. rickw

    rickw Master of the Pit OTBS Member

    Real nice looking chow, I could go for some of those ribs right about now.
  11. coyote-1

    coyote-1 Smoking Fanatic

    Here's the new basket:

    Ain't pretty but it'll work. I described it a bit better in the top CHARGRILLER MOD sticky.
  12. pinkmeat

    pinkmeat Smoking Fanatic

    That wood will keep burning super easy if you split it.
  13. rickw

    rickw Master of the Pit OTBS Member

    I tried to burn some wood very close to the same size when seasoning my Horizon. It didn't take long to learn even wood of even forearm size benefits from being split.

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