even smoker temps?

Discussion in 'Pork' started by mrwojo, May 25, 2013.

  1. mrwojo

    mrwojo Newbie

    Ok so I understand that the equipment is very important to the results. That said I have a inexpensive  walmart side firebox smoker. Now while this is very cheap smoker I have learned to use it really well. I can make 3 racks of ribs using the 3 2 1 method and they are amazing. Now I have these ribs places to the opposite side as the fire box. I  have been asked by a friend if I would make some ribs for her sons graduation . I am very proud that they enjoy my ribs enough for me to do this for her. My problem is I will need to use entire smoker surface and make 6 racks. The temp that is directly off the fire box is much higher than other side of grill. How do I manage this issue. Any and all advice would be greatly appreciated. As a background I use a dry rub with a brown sugar layer spritzing with vinegar and water every 45 minutes for first 3 hours. I cook at 225 - 250 as measured at far end of smoker. I know the easy fix would be to invest in a better smoker but alas it is this smoker I must use.
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    You can do it!  Just rotate the ribs from end to end in the chamber. Once foiled i have stacked them But unless you feel comfortable doing this you may want to plan on doing multiple cooks.

     how many racks of ribs are you doing?
     
  3. mrwojo

    mrwojo Newbie

    im doing 6 racks which will cover all surface area.
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Also, get some Rib Racks at you Big Box store and place them in them at the cooler end of you Smoker, all 6 can be done this way.

    Just sayin' , have fun ans as always. . .
     
  5. mrwojo

    mrwojo Newbie

    I have a rib rack and have never used it as I am concerned with loosing juice . How do you use them properly
     

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