newbie smoking question

judesign · Joined: 29 Mar 2009 Posts: 4

Hey guys I've read this forum exhaustively and have had a few decent rib smokes in the past few months but I cant seem to find an answer to a nagging question so I'll just ask directly.

I know you want to keep your smoker temp at around 225 for ribs but what thermometer are you guys reading? I have one attached to the lid and one on the grate next to the meat and they both seem to read different temps. Thanks

SoEzzy · Posted: Jun 17 2009 Post subject:

Read the one next to the ribs!

The other isn't telling you the temperature of the ribs, it's telling you the temperature of where ever it reads from in the pit.

You don't need to hold it at exactly 225 either, as hot as 250 at that same level will cook as well, "low and slow" but will knock a little time off the cook, so you can start them in the morning and eat them for lunch, instead of putting them on mid morning and eating them for dinner.

There are also considerations on the type of rib and the cut as well, these both effect time for cooking.
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Muffin · Joined: 31 May 2009 Posts: 5 Location: North Carolina

You may want to check the accuracy of your thermoiter. My smoker came with one that was 60 degrees off and I bought two more and none were the same. I finally calibrated one with my house oven and am going with it. I cook my Ribs at 235 and it usually takes 5 hours more or less depending on the slab. I agree that 250 degrees works just as well.

Muffin in NC

judesign · Joined: 29 Mar 2009 Posts: 4

so im off to buy a good oven thermometer and calibrate if necessary.

What is your opinion on lump charcoal vs. regular briquettes? or even just going straight wood?

Harry Nutczak · Posted: Jun 18 2009 Post subject:

Your temperature at the grate is the one you should consider your cooking temp.

But if the thermometer is real close to the food, it may be affected by that too. the lid temp can be several degrees difference from the actual cooking temp due to its placement and flow of the cooker.

maybe you could get a general idea of the difference between grate temp and lid temp and interpolate the results so you do not need to open the cooker to check your temps. "if your look'n, you're not cook'n" is a term commonly used becuase when you open the lid, it takes several minutes to recover the lost heat.

Lump V. Briquettes? I am a lump guy for its lack of additives commonly used by some briquette makers.

Wood or lump? it all depends on what type of cooker you are using and what it was designed to burn as fuel.
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nes_matt · BBQ Fan Joined: 04 Jun 2008 Posts: 266