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smoking My 1st time using a smoker....

My wonderful wife bought me a cute little smoker for my birthday yesterday. It's a Char-Broil American Gourmet. I've been wanting to switch over to charcoal/wood for a long time, and now that it's assembled and seasoned, I've decided to smoke some ribs this Saturday. So.....My first question: Should I use charcoal with wood chunks, straight up wood, or what? I have a great supply of hickory around here, so that's what I would plan to use. I've already got my rub recipes, and my BBQ sauce recipes, but how do I make these things tasty where it counts, and how do I get them to "fall off the bone?" I've got all day Saturday to get it done, I just need some advice getting started. Anyone? Thanks!:oops:
 
For the fall off the bone stuff, that's all in the cooking time. I've never smoked...errr...well, used a smoker...wait..let me rephrase again...I've never used a smoker to smoke meats so I don't have much experties to give on this subject.
 
I got one of these smokers and although they are pretty cheaply made, they do a good job. I use charcoal with wood chunks but am also planning to use fresh dried apple and maple. I haven't tried ribs yet, only peppers but I found the easiest temp to keep is about 130-160 F. The biggest problem is cleaning out the ashes, especially when you're smoking all night. I'm actually smoking some peppers right now. Good luck and let me know how it turns out.
 
Hey no problem.. btw, I grew up in GA.. Bulldogs, red clay and Wild Bill from Dawsonville..Also home of the Zaxby's franchise..
 
Ribs are all about the prep and temp they are cooked at. Make sure that you peel the membrane off of the bones.

I usually do the rack wrapped up in foil for the first few hours so a lot of the fat melts through the meat (bones facing down).

Of course there's usually a lot of beer drinking involved too!

As for removing the foil...that's kind of a "feel" thing. I'd do it at least two hours before they're done.

When are they done? Try to pick up a single rib with a pair of tongs from the end of the rack. If you get it, they're done. If you don't, don't leave them on for 8 more hours trying to make that happen. Cut one off and look at the meat.

The above is not "the gospel" on cooking ribs. This is just how I do 'em. There are many, many ways to smoke ribs.
 
I got a great book called Smoke and Spice by Cheryl and Bill Jamison that has 480 pages of great smokin' recipes. Most of their rib recipes call for a temp of 200 to 220 for 3 hours(pork) and 4-5 hours(beef) but I guess it all depends on the size of rib. With the little charbroil smoker running at 220F you may have to refuel often, its tricky maintaining a constant temp. I plan on trying ribs very soon. Good luck and good eats.

Here's my peppers slow smokin with some plum tomatos. Notice the extra rack I'm using for more volume.
 
Probably too late, but I'd go with charcoal and just a few chunks of fruit wood. Keep the top vent 100% open at all times and control the heat with the vents on the firebox. You can make the smoker a little more efficient by adding a charcoal basket, lining the cooking chamber with firebricks, and extending the exhaust down to grate level. Good luck !:)
 
pepperjake said:
the avatar is the great Conway Twitty. i am not that cool.....go dawgs, and yes, i love me some zaxby's.

Man that pic of Conway brings back memories of watching HeeHaw in the 70's.
 
the ribs turned out great. cooked them at about 220-250 degrees for 5 1/2 hrs, and they came out fairly tender, and very tasty. i used charcoal and hickory for flavor. not too bad for my first try. i would post some pics, but not sure how to do that on this site. it says i can't post attachments. what's up with that?
 
Pepper Jake,

You have to host pics to post here. I use imageshack but any free file hosting site will work.

Once you obtain the url of the hosted image, post it inside this code:

url]
.

mo better explained here:

http://www.thehotpepper.com/misc.php?do=bbcode
 
You can use charcoal with wood chips. Make sure you soak the wood chips for at least 30 minutes prior to throwing on the coals.....more smoke that way. You can also use hardwood (I currently have a bunch of oak), maple, as I have seen suggested, cherry, apple, you just have to experiment, and that is half the fun of smoking meat.
If your smoker has a water basin, pour a little beer or bourbon in with the water. It'll add flavor as well.
Go easy on the charcoal, and be prepared to add 15-20 coals about every hour or so.

Bon Apetit!!

Josh
 
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