A question about maintaining cooking temps - BBQ Central

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Old 01-31-2009, 01:29 PM   #1
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Hi there. Sure you get some differing opinyawns as there a lot of ways to skin a cat and a lot of theories on how to cook ribs. I'm not a big fan of trying to cook at anything less that about 250..actually prefer 260. Can you maintain those temps? If so give it a try. Cook meat side down until they are done..don't flip and dont spill the juice which will collect on the bone side. Now you can give the racks a spin or sideways scoot if you need to distribute the heat evenly. Test for doneness I use is to reach in and try to pull apart of coupla of adjacent bones in the middle of the rack. If the meat between the bones tears apart easily thats a clue they are done. Once they pass that test wrap em in foil and stick in an insulated box..empty ice chest etc with folded up newpapers on bottom and top and let them rest for an hour or two or three. Cook time usually runs between 4-6 hrs. depending on the size of the ribs..temps etc.

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Old 01-31-2009, 01:57 PM   #2
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You will need to give a little info on the smoker. How many burners, what type of controls does it have to control the heat. I little more info here, and the folks here will have you up and running. Like bigwheel said, 250 - 260 degrees will work.
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Old 01-31-2009, 03:00 PM   #3
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Who's gunna be doing most of the cooking? If it's him....tell his butt to join the forum, and LEARN!
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Old 01-31-2009, 03:43 PM   #4
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This?

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Old 01-31-2009, 03:44 PM   #5
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Is there any control on the smoke stack to control the flow of smoke out?
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Old 01-31-2009, 03:56 PM   #6
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Just an idle thought but did it come with anything like an Owner's Manuel or something like that which might perhap give a person a hint on how you supposed to control the heat on it? Thanks.

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Old 01-31-2009, 04:22 PM   #7
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Now I wouldnt personally want to fiddle with the exhaust..and since it runs on gas not sure how much I would want to fiddle with the intakes either. Them thangs can turn themselves into bombs purty easy. That is why my pride and joy runs on electricity. I think water is going to be your best pal on this deal. Do it come with a water pan maybe? If so are yall using it etc? Thanks.

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Old 01-31-2009, 04:29 PM   #8
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The higher temp temp won’t make that much of a difference as far as the end product except that the cooking times will be shorter…the only other thing to consider is the dry rub you use…one with a lot of sugar might burn with the higher temps.

If you are looking for lower temps you might want to consider rigging some kind of heat sink like a water pan or some sand in a pan to help lower the temps in the smoker.
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Old 01-31-2009, 04:34 PM   #9
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Yeah... I've fiddled around with doing cooks at the 350 range...instead of low and slow. You suffer a little on the texture of the bark, and there's a risk of it getting a little dry. The interior is still good, and you get the internal collagen break down that you need. If you inject the meat before you'll have better results.

So that's the cooker...Is that a thermo on the exhaust stack? If it is...don't trust that ! That's not the cooking temp.

It says it has a water pan in it.... What do you fill it with? Ever try sand instead of water? I swear by sand. (clean NEW playground sand...less cat turds in new sand.)
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Old 01-31-2009, 05:34 PM   #10
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Well yall can fiddle with that cat turd infested sand all ya want..just give me a good old water pan into which goes H2o which is the scientifical nomenclature for agua. Hey since she lives around the Ocean maybe they can get some free sand and prob some free salt water. I would take the salt water. That prob give it a nice shrimpy flavor. The Ocean always smells like dead shrimp to me.

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