I just purchased a smoker and the first time was a disaster. I purchased hickory chips and filled the pan with water and placed it just above the charcoals and of course the ribs went on the upper rack. I couldnt keep the heat in the cooking zone.
2006-10-01 04:38:29 · 6 answers · asked by raulkc 1 in Food & Drink ➔ Cooking & Recipes
How many hours are you looking for? Ribs (beef or pork) smoke well in just 20 to 30 minutes. The trick is that all meats stop absorbing smoke at about 170F.
For charcoal, the method I've used is to start with 5 or 6 coals, let them get ashen white. Then add the chips (I keep them in a pie pan in order to reduce heat loss when hot smoking. While they are in a pile, and after they have smoked the meat for about 30 minutes, I add about another half dozen unlit coals.
The slow tranfer of heat gives me about 2+hours of heat to use, with only 1 addition of coals. I can recharge the smoke chips at the same time, and get a full hour or more of smoke before the ribs rise past 160F.
I do not find that pork ribs need this much smoke, especially if a dry rub is used. Beef ribs handle and taste better with this method. More like the prime rib they come from!
The last method is not to use charcoal at all, but whole chunks or large pieces of the wood you want to use as the basic fuel, too. This works great with oak and fruit woods like apple or alder.
2006-10-01 04:43:37 · answer #1 · answered by Brewfun 3 · 0⤊ 1⤋
Charcoal smokers are the BEST! what you have to do is keep a small grill going on the side and replenish the coals when they start to gou out in the smoker. Keeping up a steady supply of hot coals and chips to make smoke is the key. they have done it like this for centuries. Anybody that cooks with propane is just too dim to get the concept and appreciate the flavor of charcoal.
I suggest looking up charcoal smokers and downloading one of their "how-to" guides that are in PDF format. you can't go wrong. Once you do the ribs you'll want to try everything on the smoker. It's worth learning how!
2006-10-01 04:49:09 · answer #2 · answered by DB Cash 4 · 0⤊ 0⤋
when using a smoker for the 1st time, it should be seasoned. by that i mean is to do a dry run. with nothing cooking other than burning wood chips. with charcoal, if possible place some sand below where charcoal is to be used. this will create a more evenly heat for cooking. A temperature gauge will help when getting ready to smoke your product. Soak the chips over night so as they will smoke instead of burning, which makes it hotter. hope this helps
2006-10-01 07:14:34 · answer #3 · answered by kokaneenut 3 · 0⤊ 1⤋
I have a grill with a side smoker. The secret is to make sure you have a TON of charcoal. The first thing you do is load it up with lighter fluid. Cook it completely until it is ash and redhot coals that way you burn off the fluid. Then you have to keep adding charcoal to keep it hot. I soak my wood in Sprite for 30 minutes and add it directly to the coals. Lots of charcoal, lots of wood. Keep the lid closed as much as possible. Good luck!
2006-10-01 04:53:11 · answer #4 · answered by Robb 5 · 0⤊ 1⤋
After a few hours add some more charcoal. The old charcoal will ignite the new and this will keep the heat level up.
2006-10-01 04:44:50 · answer #5 · answered by pastor_fuzz_1 3 · 1⤊ 0⤋
You have to use propane to maintain the heat, that's why charcoal smokers suck!
2006-10-01 04:41:24 · answer #6 · answered by Adam 3 · 0⤊ 2⤋