"Too Much Smoke" --- Results!!!

Discussion in 'Pork' started by tdbone, Mar 18, 2008.

  1. tdbone

    tdbone Newbie

    Well guys...it was a success! Thanks a ton for all the help!

    As many of you knew, I was seriously over-smoking my ribs. I also was using all wood, no charcoal, and it was very hit or miss. But, with yall's help, I had quite a few happy eaters.

    We had a cookout with about 15-20 people over.

    Fried up some Wings and a few giant onions for an appetizer

    Smoked 6 racks of Baby Back Ribs
    Grilled 12 BBQ Chicken Breasts
    Fried up some Squash, Okra, and Potato Wedges

    Back to the smoking...

    I ended up using about 3-4 Charcoal Towers full of Lump Charcoal for my fire. Used Hickory wood chunks wrapped in tin-foil for the smoke.

    It took a pretty long while to get to the desired temperature. I ended up closing the fire box door to get the heat up - I smoked them with the chimney flute half opened and the flute on the side of the firebox completely open.

    Occasionally the tin-foil covered wood chunks would catch fire - but didn't seem to cause any taste damage.

    The flavor was great, although I think I can be a bit more aggressive with the smoke the next time - I was somewhat timid this go around but had a nice steady smoke sliding out of the stack.

    My only problem I see right now with this particular smoker is the hotspot - the area of grill closest to the firebox - Any way I can somewhat redirect the heat toward the center?

    Anyways, here are some pic's.
     
  2. pitrow

    pitrow Smoking Fanatic

    Mmmmm..... ribs......



    you're makin' me drool man! Good job!
     
  3. smokeymagoo

    smokeymagoo Smoke Blower

    i'm ready to eat...
     
  4. capt dan

    capt dan Master of the Pit OTBS Member

    Nice job, you get points from me. If I may make one suggestion. Try leaving the exhaust chimney flute open all the way, and adjust your heat buy using the firebox flute(as you call it). Keep the flow going.

    Your big platters of food look excellent![​IMG]
     
  5. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    That's a good looking mess of ribs!! [​IMG]

    As many of us have discovered, improvement happens pretty quickly with the help of the folks here at the forum. Just keep asking questions and you'll get the benefit of all the experience gathered here.
     
  6. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    What Capt Dan said! I have the same unit, and leave the exhaust wide open all the time.

    Nice Job!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  7. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    I helped my hot spot by flipping the charcoal grate and metal piece upside down in my smoke chamber.... the arc almost matches the hole thats between the chamber and firebox.... it still has a little hotter spot near the firebox but not as bad....

    Exhaust all the way open every time!! is good advise.... use your intake on your firebox to adjust your temp... check out the sticky on char griller mods....

    simple dryer duct on your stack down to the cooking grate helped too...

    there are a few mods to the firebox there that help also.... Gramason helped me with mine... when we put it together....

    I know this may sound odd.... but the hole is open between your firebox and smoke chamber... the knockout has been left in before and folks really had a problem getting their desired temps.....

    Drop me a PM if you want more info on the mods.... I could take some pics and post if it will help...
     
  8. Awesome looking spread man...everything looks perfect...[​IMG]

    One quick question did you cook with the firebox door open? Or was that just for the picture?

    I have the same smoker and I have never seen or tried that.
     
  9. blacklab

    blacklab Master of the Pit SMF Premier Member

    Sweet lookin food. Just think from here on out it just gets better and better [​IMG] . Congrats on your sucess [​IMG]
     
  10. tdbone

    tdbone Newbie

    Thanks for all the replies fellas.

    Joe, I cooked with the Firebox Door shut, that was just a pic prior to the cookin!
     
  11. davenh

    davenh Smoking Fanatic OTBS Member

    The food looks great! [​IMG]
    Everyone must have enjoyed that spread.
     
  12. cman95

    cman95 Master of the Pit SMF Premier Member

    Good looking grub you got there.[​IMG]
     
  13. bbq enthusiast

    bbq enthusiast Smoke Blower SMF Premier Member

    [​IMG] how much foil did you go through?[​IMG][​IMG]
     
  14. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Go to the charcoal smokers forum and mossymo has a sticky about mods to the chargriller w/ sfb. I used some of them on mine works great. One thing you will read that is true is the temp. guage that comes with it isn't at all accurate.
    Jason
     

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