Quote:
Originally Posted by billybek
Yummy!
Looks great, Tabs.
Just did 10 big racks of back ribs on the BGE.
I finished some for eating that night and didn't take 8 of them to full finish. Those I vacuum wrapped and will take them with us to an event and finish them by simmering in the packaging and then firming them up on a gas grill.
It was a full day event to get them all done.
Curious on your smoker, do you light off the lump before dumping it in the firebox or do you let the remaining coals start the new lump in the firebox?
Would like something with a bit more capacity than the large BGE offers. I do have the two level grill that comes with the Broil King Keg and that helps for cooking area.
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I just added Lump and wood to the existing fire. I guess a lot of BBQ shacks have a secondary fire to get the stuff burned down so that it is already burning hot and clean. The lump because it is already chared does not put out a lot of billowing smoke. It is the wood that I was concerned about.The trick was to open the fire box door to create enough air flow to keep the fire hot and clean. As the night progressed it was easier to keep temp and the fire clean as I had a bed of glowing coals going.
I guess the way to do it is to burn down a big load of wood down to almost nothing and put another load in and let that burn down till it is running hot and clean before you put the meat on. That way you already have a bed of of coals going. That does eat up fuel though. Before this cook after the initial batch of wood had burned itself out I would use lump to the finish if necessary, so as to keep the smoke down. It is easier. This time I wanted to use a wood fire from start to finish. I backed it with Lump because I didn't have a lot of wood to burn.
On this fire I tried to keep my fire smaller to make it essentially a 225 fire. I did use almost 1.6 cu ft of wood and 20 lbs of Lump. Also I do like running Oak and if I can get it Oak Lump as it burns hot and clean while imparting an almost neutral flavor. If you want one can back up the Oak with another aromatic wood.