- Aug 31, 2008
- 1
- 10
Hey all, I'm a new smoker and am excited to find this great site and informative forums. Y'all be seeing a lot of me!
Got a new CharBroil smoker last weekend, cured it for 8 hours earlier this week in anticipation of using it to smoke my first batch of pork ribs yesterday.
I used bark-less hickory mixed with a little cherry and they cooked for about 8.5 hours at ~220 deg. They were rubbed with salt and black pepper only and a good sweet/spicy sauce was served on the side. They were awesome!
I realized I needed some help regulating temperature, I felt I was chasing it all day long; When I say 220 Deg, I really meant it averaged 220 LOL.
I gather from some quick reads that the preferred damper settings are exhaust 3/4-to-full open and to dial down the intake as low as necessary to reach temperature. Seems I had trouble maintaining good coals that low; but I had the exhaust set at a 1/4 or less. If I open that up, will it be easier to stabilize the temp?
Glad to find such a enthusiastic group of smokers...(being so close to Boulder and all...)
Got a new CharBroil smoker last weekend, cured it for 8 hours earlier this week in anticipation of using it to smoke my first batch of pork ribs yesterday.
I used bark-less hickory mixed with a little cherry and they cooked for about 8.5 hours at ~220 deg. They were rubbed with salt and black pepper only and a good sweet/spicy sauce was served on the side. They were awesome!
I realized I needed some help regulating temperature, I felt I was chasing it all day long; When I say 220 Deg, I really meant it averaged 220 LOL.
I gather from some quick reads that the preferred damper settings are exhaust 3/4-to-full open and to dial down the intake as low as necessary to reach temperature. Seems I had trouble maintaining good coals that low; but I had the exhaust set at a 1/4 or less. If I open that up, will it be easier to stabilize the temp?
Glad to find such a enthusiastic group of smokers...(being so close to Boulder and all...)
