One Touch Smoking

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Gomer1

Senior Cook
Joined
Jul 6, 2007
Messages
187
Location
Seattle, WA
Hey just found this forum and have been reading a bunch of stuff really enjoying it a ton. Right now I own a Weber one-touch and I want do smoke some ribs tomorrow.. I have read some on alternating pans of water w/ the coals and then pan and ribs on the top but I have a few questions. How do I check the temperature of the grill? What I mean is what kind of thermometer do I need and where do I place it? I guess that is my biggest question but also space is very limited with the pan of water on top, I still need to get a rack (I am seeing a WSM in the near future just from what I have been reading so far though). I have also read about the texas crutch is this technique suggested and if so the rack won't really help me?

Thanks a lot in advance I appreciate it.
 
Ok so you want to do some ribs on the OTG..take the cooking rack off and but a Al pan in the middle of the charcoal grate...light a chimney of charcoal...pour half on one side of the pan and half on the other side of the pan...you can fill the pan with water if you want...but it's not necesary..add a chunk or two of wood to the lit coals...place food grate back on the OTG with the higend part over the lit coals ;) ...place ribs over the pan cover...and control the temp with the ashsweeper...do the old missisipi hand test on the top of the OTG..4 missisipi is good for low and slow 3 missisipi is good for indirect...2 missispi is two hot...every hour add more charcoal and another wood chuck...after the first 3 hours stop the wood but add more charcaol...somewhere around the 3-4.5 hour mark the ribs sould be done..depending on how hot the OTG was....
 
Oh yeah welcome to the forum..and order your WSM thru the link on the homepage or Greg will revoke your membership :D Good luck with the ribs.
 
Hey Gomer..welcome. Sounds like this bunch done got you ready to rumble. Remember..no lurking.

bigwheel
 
Welcome Gomer...I did a little OTG smoking with some chicken last night...although I went hot on purpose, but I used some hickory chinks to add flavor. I am rendering the video right now! :shock:
 
Thanks for all the great advice guys I will be sure to try it all out and let you know how it goes.
 
Gomer said:
Thanks for all the great advice guys I will be sure to try it all out and let you know how it goes.

And dont forget to take PICS. We love food porn here. Welcome.
 
I will be sure to take some pics, just got it started and it is really hot so trying to get the temp down, this is my first shot at this so im sure there will be hitches.

Thanks!
 
brian j said:
wittdog said:
Ok so you want to do some ribs on the OTG..take the cooking rack off and but a Al pan in the middle of the charcoal grate...light a chimney of charcoal...pour half on one side of the pan and half on the other side of the pan...you can fill the pan with water if you want...but it's not necesary..add a chunk or two of wood to the lit coals...place food grate back on the OTG with the higend part over the lit coals ;) ...place ribs over the pan cover...and control the temp with the ashsweeper...do the old missisipi hand test on the top of the OTG..4 missisipi is good for low and slow 3 missisipi is good for indirect...2 missispi is two hot...every hour add more charcoal and another wood chuck...after the first 3 hours stop the wood but add more charcaol...somewhere around the 3-4.5 hour mark the ribs sould be done..depending on how hot the OTG was....
witt's advice is spot on. the only thing i do differently though is i like to bank the coals steeply on one side of the grill and cook on the other. the one bummer about cooking this way is for you got to rotate the ribs though the rib rack, but the positive i think you get more indirect heat and less direct.

and i know i'll probably get ridiculed yet again for saying this, but according to jamie purviance, cooks illustrated and my own personal experience the best way to control the temp in a kettle grill is but adjusting the TOP vent. :D
When cooking on the RK the top vent is the way to go for temp adjustments...haven't done to much on the OTG..but I would imagine that would work just as well....Gomer the temps will run high at first if you adjust the top damper the will drop pretty quick
 

Latest posts

Back
Top Bottom