Jack W.
Sous Chef
Hey gang,
The rains here in Charleston have been relentless. Some plan changes for last weekend created an extra day off. The weather looked cooperative, and I had some demand for ribs and Q to fill , so I fired up the SS1 and put it through a good solid quantity cook. I used Royal Oak Lump Charcoal and hickory chunks for wood.
The cook went smoothly. I'm feeling my time lines shorter than what I am accustomed to from my offsets. The last time I fired the pit St. Louis Spares went in about 41/2 hours at 250. I backed the temp off to about 240 and got some times I am more used to. I am experiencing some char on the underside of the ribs. If anyone has a solution to eliminating that, I would be much obliged. The char is not sugar based so I think I'll cut back the heat on the next cook and see what happens. No foil used for the process. I would think I shouldn't need it. Even though I don't have a water pan, moisture in the enviornment is good, and the cooker is very tight.
The pork butts took between 10 and 12 hours at 240.
Fuel consumption was very good. 2 bags of charcoal went 28 hours and I kicked up the cooker after it was empty to burn off the grates a little bit.
Question: If you use a double wall insulated cabinet smoker what are you target temps for various cuts?
Pictures here:
http://picasaweb.google.com/jwaiboer/Practice622#
Enjoy!
The rains here in Charleston have been relentless. Some plan changes for last weekend created an extra day off. The weather looked cooperative, and I had some demand for ribs and Q to fill , so I fired up the SS1 and put it through a good solid quantity cook. I used Royal Oak Lump Charcoal and hickory chunks for wood.
The cook went smoothly. I'm feeling my time lines shorter than what I am accustomed to from my offsets. The last time I fired the pit St. Louis Spares went in about 41/2 hours at 250. I backed the temp off to about 240 and got some times I am more used to. I am experiencing some char on the underside of the ribs. If anyone has a solution to eliminating that, I would be much obliged. The char is not sugar based so I think I'll cut back the heat on the next cook and see what happens. No foil used for the process. I would think I shouldn't need it. Even though I don't have a water pan, moisture in the enviornment is good, and the cooker is very tight.
The pork butts took between 10 and 12 hours at 240.
Fuel consumption was very good. 2 bags of charcoal went 28 hours and I kicked up the cooker after it was empty to burn off the grates a little bit.
Question: If you use a double wall insulated cabinet smoker what are you target temps for various cuts?
Pictures here:
http://picasaweb.google.com/jwaiboer/Practice622#
Enjoy!
