Who Owns a Charcoal Smoker?

[X]

I got one several years ago...never knew how to use it. Have very, very little planned for tomorrow so figured I'd try it out.

Problem, never used it....never learned how.

Anyone know how to use one?

Mine looks like this:

 

[inactiveuser1]

What are you doing tomorrow that you need it?

 

[X]

"ones" should definitely say "owns"...wow.


I'm cooking on it.

 

[inactiveuser1]

That's what I thought :lol:

And I kinda figured :tongue: is this really the first time your using it? Is it like a BBQ or something?

 

[brett05]

Cooking what?

Usually there's a place on the bottom for lump coal. You start it in a chimney then dump it in. There a top plate and then racks for food like ribs

The side door is where you add your wood for smoking. I like smokey so I add a good chunk every hour. Ribs take 4-24 hours

 

[X]

Just got a whole chicken for tomorrow....rubbed w/ Famous Dave's Rib Rub and wrapped in bacon...

 

[X]

That's what I thought :lol:

And I kinda figured :tongue: is this really the first time your using it? Is it like a BBQ or something?

It is the first time I'm using it..but it's more just like a trial run...
I liked meat that's been smoked...and prefer the "low temperature, longer duration" method to cooking meat...just makes it taste better to me. But never done it.

 

[R_Mac_1]

Hit up some barbeque/smoking forums. They often have sections or threads dedicated to specific models of smokers with instructions on how to use it, easy modifications to make it work better, etc. They also have many recipes and tips on how to cook specific types of meat. I'm a member on smokingmeatforums.com and bbq-brethren.com but I don't really go on much. I got a lot of info about my smoker and did some mods to it to make it work better.

For chicken, you want to cook a little hotter. IIRC, it's around 350 or so. If you cook at a lower temp (like you would pork) it will turn out dry and the skin will be rubbery. Another thing you will want to have is a meat temp probe.

 

[X]

Hit up some barbeque/smoking forums. They often have sections or threads dedicated to specific models of smokers with instructions on how to use it, easy modifications to make it work better, etc. They also have many recipes and tips on how to cook specific types of meat. I'm a member on smokingmeatforums.com and bbq-brethren.com but I don't really go on much. I got a lot of info about my smoker and did some mods to it to make it work better.

For chicken, you want to cook a little hotter. IIRC, it's around 350 or so. If you cook at a lower temp (like you would pork) it will turn out dry and the skin will be rubbery. Another thing you will want to have is a meat temp probe.

Thx bro - good advice

 

[B18]

Thx bro - good advice

Unless you want to eat raw chicken, shit your brains out all weekend and watch the bears game from the comfort of your..... toilet seat.

 

[X]

ended up smoking it for about 5 hours...and it was DAMN good.

Took pics of it while it was still on the smoker (b/c i'm a nerd...get over it)...will post them when they're uploaded.

 

[GaelicSoxFan]

I wish I could use charcoal. Midlothian doesn't allow condo owners and apartment dwellers with balconies to have charcoal-related stuff like grills and smokers because of the fire hazard.

Some good recipes can be found here: Primal Grill.org

 

[X]

Trying my luck at smoking Ribs today....they look amazing...only been on for a cpl hours tho...internal temp needs another 20-25 degrees....but mmmmmmmmmmm....ribs look amazing.

 

[tbo41fan]

"ones" should definitely say "owns"...wow.


I'm cooking on it.

Fixed it for ya

 

[X]

Fixed it for ya

thx broseph.

 

[brett05]

To speed cook the ribs wrap them in heavy foil. Otherwise the more hours the better for rib smoking. I'll be doing beef ribs fir 6-12 hours next week

 

[X]

I'm about 5 hours in on these....they're done, a very low temp smoke on right now just so they fall apart....mmmm....

 

[R_Mac_1]

I've done ribs once and they turned out good. I cooked mine (St Louis style spares) at about 250 for 5.5 hrs.

I've also read about the 3-2-1 method for spares and 2-2-1 for backs. Thats 3/2 hrs smoking normally, then wrap for foil for 2 hours, then unwrap and cook one final hour. This is supposed to give the more tender, fall of the bone style. I like my ribs with a little chew to them, though.