Loading Six Racks, any special precautions?

Discussion in 'Pork' started by j-rod, Jan 25, 2008.

  1. j-rod

    j-rod Fire Starter

    I smoked two beer can chickens last weekend and they turned out great, you guys have alot of good info on here. Brined, injected, rubbed, crammed a beer can where the sun don't shine and let the smoke roll. They turned out beautiful, family said it was the best chicken they had ever eaten. Should have gotten some pictures. I am planning to smoke 6 racks, possibly this weekend with some of Dutch's "Wicked Baked Beans". This is really only my third smoke and by far the largest. I have the deluxe GOSM and I just wanted to know if there will be any problems smoking all this together using the 3-2-1 method. I imagine the temp. is different throughout the interior of the smoker but I am guessing that it wont be enought to matter. Is there a need to swap positions of the racks during the smoke? (For example, top rack moves to bottom rack after a certain amount of time?) Is it more difficult to maintain temp with alot of meat in there? How long should I apply smoke? I have pecan, cherry, and hickory, which wood or combo would best compliment ribs? Any other tips or suggestions would be appreciated. I am also planning on trying out Jeffs Rub and Sauce, can't wait!! Sorry about all the questions, this is all new to me and I am trying to soak it all in.
  2. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    As long as all the food fits, I wouldn't think there is a lot of "special attention" required. I would suggest putting the beans on a lower shelf so the rib drippings can add some more flavor.

    Every smoker seems to have it's own personality, but you might be surprised at just how much the temp can vary within such a small space. You might want to get a couple of thermometers to set on a couple of the shelves so you know exactly how much variation there is.

    Just keep an eye on the ribs and watch for the pull back rather than using an exact time.

    Good luck on your smoke! I'm sure it will go just fine. [​IMG]
  3. ds7662

    ds7662 Smoking Fanatic OTBS Member

    As said you might get a couple thermo's so you can see temp differences from level to level. IF there is you might find that you need to move a rack or 2.

    As far as wood its always personal preference. I would go with hickory and cherry mixed but, thats me.
    Someone else might have another preference.
    Goodluck and remember q-view.
  4. kookie

    kookie Master of the Pit OTBS Member

    Make sure to drink lots of beer. Don't want to dehydrate yourself. lol.

  5. lcruzen

    lcruzen Master of the Pit OTBS Member

    I've done 6 racks of babybacks in my GOSM before and as I recall I did have to rotate the racks to keep the cooking even. As you might suspect the lower shelf cook hotter so I switch the lower shelf with the upper shelf about 1/2 way thru the smoke and left the middle shelf in place. I'm a hickory kind of guy but I like cherry and apple also so have at it, get some pics to post and see what happens.

  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Homebrew and BBQ has it going on. I have the GOSM big block, and testing with accurate therms I have a difference of 50 deg. from Top rack to bottom rack. The bottom will be the hottest. If you really need to smoke at 225 deg. use the top rack. I cannot speak for all GOSM big blocks, but this is my finding. Always put the chics on the bottom rack for safety/health reasons. I do suggest as others have, that you test the temps at different racks with reliable therms in order to know exactly what the difference is in your cabinet. Good luck and good smokin'.
  7. charles1056

    charles1056 Meat Mopper

    If you go to Lowes, you can pick up a couple of oven thermometers for about $4 each and set them on the racks. That way you can see the difference if any from top to bottom. I monitor mine throughout the smoke every time I have to open the door. They're not remote, but they are cheap.
  8. j-rod

    j-rod Fire Starter

    I had no idea the temp could vary so much, good to know. I will pick up a couple of extra thermo. to keep an eye on things. I love the pic Rich, where did you get the therms for the mod?
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Here is the link http://www.kck.com/bbq_pit_grill_thermometer.html

    I bought (4), I installed one on my Brinkman all in One, and 3 on the GOSM big block. If your going to install them in the middle of the cabinet door, you'll need a hole saw, and be sure to touch up the exposed metal before you season the smoker. Good luck... good smokin'.
  10. j-rod

    j-rod Fire Starter

    Thanks alot, do I need any kind of special paint to touch up??
  11. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Use a rust preventive type of paint on any exposed metal on your smoker. The last thing you want is rust eating away at your smoker. Once you've got your mods finished, then season it and be ready to do some smokin'.

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