Double Plating Top of Firebox

[gary s]

Ribs at 1.5 hours Brisket wrapped, and at 7 hours

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• gary s
• Jan 19, 2014

 

[gary s]

Wrapped Ribs at 1:30 PM   2.5 hours, That is why you have to keep an eye on them, I know starting out it's hard to know but after you have done it for a while it gets easier, 40 years of BBQing I can tell by looks and feel.  But don't look too much  "If your looking your not cooking"

Gary

 

[ribwizzard]

Looking good.

Let me ask...do you always cook at those low temps? Ever try it closer to 275 to 300?

 

[gary s]

Not for a long time, But I may give it a try after I do those couple of mods.  Just had good luck with the 225 range.

Gary

 

[gary s]

Getting close, everything off and resting

Gary

 

[gary s]

Ribs actually got too tender (for me) everybody else likes falling off the bone, 5.5 hours,  Brisket moist and tender, good smoke ring, still have a few pieces of boudin on the smoker (only had one package) Someone else went to the store to get it not sure why anyone would only get one package? should have picked up about 6

IMG_20140119_162315_046.jpg

• gary s
• Jan 19, 2014

IMG_20140119_162323_315.jpg

• gary s
• Jan 19, 2014

IMG_20140119_162759_826.jpg

• gary s
• Jan 19, 2014

IMG_20140119_162849_729.jpg

• gary s
• Jan 19, 2014

 

[gary s]

Sent part home with #2 son, the rest we are eating on now,  All in all turned out pretty good    A real good day in East Texas

Gary

 

[gary s]

R W , I am curious now, What temp do you usually cook at?

Gary

 

[gary s]

This is my final summary of temps today.

SMOKER TEMPS 1/19/2014
	Started	4:30 AM		32°
	Outside								Stack			Added		R. F. Plate
	Temp	Time		F. B.		C. C.		Bottom	Middle	Top		Wood/Charcoal		FB end	Middle	Open end
												4:45 AM
	32°	5:00 AM		101		40						11:00 AM		352	312	281
		5:15 AM		450		160						8:15 AM
		5:25 AM		525		176
		5:55 AM		500		190						9:50 AM
		6:25 AM		488		212		182	162	135
		7:00 AM		454		210		161	128	117		11:00 AM
		8:00 AM		465		227		211	184	161
		8:50 AM		413		223		186	150	136		1:00 PM
	52°	10:00 AM		460		235		207	185	160
	55°	10:40 AM		457		223		188	164	148
	60°	1:10 PM		461		229		200	171	154
	Started Averaging at 6:25AM
	Avg.			457		223		191	163	144

 

[ribwizzard]

That looks good!


I usually shoot for right under 300 *, May go slightly lower for brisker, slightly higher for chicken and ribs,

 

[gary s]

How long do you cook your ribs, and brisket at that temp?

Gary

 

[ribwizzard]

Usually 3 hrs for ribs, but I always use lights. Hard to say with brisket, they are never constant size over here.but my pork butts ( 7-8 lbs) usually will go 8-10 hours the way I like to do them.

 

[gary s]

I re- ran my pit dimensions and I am a little short on my FB door openings, I have 3 -  2". openings, should have been 3 - 2 1/4" openings  easy fix, also I am going to add another vent higher up on the door, level with my FB to CC opening.  I am a little shy on my FB to CC opening as well  I have 30.9 "  should be 32.6"  really not sure what to do there unless I cut off my FB raise it up about and inch and raise the RF plate. I was thinking since all these calculations are based on the size of the CC, I may put a vertical angled baffle on the FB end, inside the CC. Since my stack is pretty much right on the end I was thinking I would come out about 3 to 4 inches at the bottom and angle it back toward the top, that way not interfering with my stack, My theory is it would decrease CC volume thus my FB to CC opening could remain the same, Of course I need to run some numbers and see if this works out.

Gary

 

[qwikrnu bbq]

 
This is my final summary of temps today.

SMOKER TEMPS 1/19/2014
	Started	4:30 AM		32°
	Outside								Stack			Added		R. F. Plate
	Temp	Time		F. B.		C. C.		Bottom	Middle	Top		Wood/Charcoal		FB end	Middle	Open end
												4:45 AM
	32°	5:00 AM		101		40						11:00 AM		352	312	281
		5:15 AM		450		160						8:15 AM
		5:25 AM		525		176
		5:55 AM		500		190						9:50 AM
		6:25 AM		488		212		182	162	135
		7:00 AM		454		210		161	128	117		11:00 AM
		8:00 AM		465		227		211	184	161
		8:50 AM		413		223		186	150	136		1:00 PM
	52°	10:00 AM		460		235		207	185	160
	55°	10:40 AM		457		223		188	164	148
	60°	1:10 PM		461		229		200	171	154
	Started Averaging at 6:25AM
	Avg.			457		223		191	163	144

These numbers look close to my last smoke; with the exception of the outside temp. Started at -5 with a high of 12.  

 

[daveomak]

I re- ran my pit dimensions and I am a little short on my FB door openings, I have 3 -  2". openings, should have been 3 - 2 1/4" openings  easy fix, also I am going to add another vent higher up on the door, level with my FB to CC opening.  I am a little shy on my FB to CC opening as well  I have 30.9 "  should be 32.6"  really not sure what to do there unless I cut off my FB raise it up about and inch and raise the RF plate. I was thinking since all these calculations are based on the size of the CC, I may put a vertical angled baffle on the FB end, inside the CC. Since my stack is pretty much right on the end I was thinking I would come out about 3 to 4 inches at the bottom and angle it back toward the top, that way not interfering with my stack, My theory is it would decrease CC volume thus my FB to CC opening could remain the same, Of course I need to run some numbers and see if this works out.

Gary

Gary, drill 2 each 1" holes across from the FB/CC opening.... before you do anything else....

 

[gary s]

Thanks Dave, I was going to do that first, hoping that will make a big difference, what do you think of my baffle idea?

Gary

 

[gary s]

Qwikrnu, good morning, that is interesting, maybe you could post temps of your next cook maybe start accumulating a good data base If several others who have I R thermometers would do this wouldn't take long to put together a good chart

Gary

 

[daveomak]

I don't understand your thoughts on that idea.....

 

[gary s]

I was thinking by adding the baffle (really just a vertical plate) at the FB/Stack end I would decrease my CC Cu. In. thus, making my FB to CC opening more efficient or closer to what it should be?

Am I thinking in the right direction ? Anyway I will drill the 2 - 1" holes in the door first and see how much that helps before I do anything else.

Gary

 

[ribwizzard]

Am I thinking in the right direction ?

To be a little blunt:    No your not.

That is a nice looking smoker, a very nice build. Problem is your firebox is too short. Until you correct that, you will always be fighting it.