new smoker

Discussion in 'Roll Call' started by frankyman, Sep 3, 2015.

  1. Month ago smoked spare ribs on gas BBQ at senior center. Used aluminum pie pan with cherry wood chips covered with punctured foil. 2 1/2 hours one rack delicious off the bone! Good smoke ring and flavor, dry rub home made. The other rack still little raw not done all the way. Any tips?
  2. [​IMG]   Good morning and welcome to the forum, from a nice cloudy day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC, Franky. You are at the right spot. Lots of good folks here always ready to share their ideas and tips. All you have to do is ask. As far as your ribs are concerned, what type of grill did you use? Was the fire even or maybe a little hotter on one side? Did your chip pan perhaps block some heat? Just food for thought. Good luck and good smokin', Joe

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