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9900
Joined: 26 Jan 2010
Posts: 15
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 Posted: Jun 17 2011 Post subject: |
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I'll let you know how things goes. My only worries is how the offset smoker Will smoke and will the heat be easy to control for 5-6 hours.
I will also cooking some sirloin. I will take pictures of the ribs and sirloin when its on the grill.
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Big Green Egg Large
WSM 18-1/2-Inch
Weber Grill 57cm
Weber Grill 57cm (Old)
Bison offset smoker |
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feldon30
BBQ Super Pro
Joined: 01 Dec 2009
Posts: 1623
Location: Charlotte or Thereabouts
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| Posted: Jun 17 2011 Post subject: |
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| 9900 wrote: | | I would think that only 10-12 briquettes will be difficult to get this large smoker up to 250F |
You're right, what I posted would work in the Weber Smokey Mountain or maybe the Big Green Egg. I'm not sure it would have enough kick to start an offset smoker.
For starting an offset, there are a lot of guides here but they usually start a bed of hot coals (1 chimney) and then add a split of wood (about the size of your forearm) every hour.
I am probably making some assumptions about what kind of wood you can get, and how large/thick the ribs are which might be causing confusion.
I have not started an offset so I defer to the expertise of others.
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22" Weber Smokey Mountain + Weber Spirit |
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Inner10
BBQ Super Pro
Joined: 30 Apr 2010
Posts: 1289
Location: Ottawa, ON
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| Posted: Jun 17 2011 Post subject: |
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| Quote: | | I already think there's little enough meat on BB and Loin backs compared with spares, I don't even want to see a picture of them trimmed as a joke! Wink Laughing Wink |
I'll post some pics because more often loin backs here have more meat-to-bone ration than spares, maybe they trim more of the meat off or something. |
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Pinkelephant
BBQ Super Pro
Joined: 20 Nov 2010
Posts: 1437
Location: Mode, IL
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| Posted: Jun 18 2011 Post subject: |
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what kind of wood can you get over there??
any apple orchards around??
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It's all about the smoke!
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9900
Joined: 26 Jan 2010
Posts: 15
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| Posted: Jun 18 2011 Post subject: |
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I have hickory chunks and cherry chunks. I also have hardwood.
Side question how do i attach pictures to my reply. Can't figure it out.
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Big Green Egg Large
WSM 18-1/2-Inch
Weber Grill 57cm
Weber Grill 57cm (Old)
Bison offset smoker |
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feldon30
BBQ Super Pro
Joined: 01 Dec 2009
Posts: 1623
Location: Charlotte or Thereabouts
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| Posted: Jun 18 2011 Post subject: |
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Pinkelephant,
Denmark is known for apples so if 9900 befriends an orchard owner he will have an endless supply.  I have had friends bring me hazelnut and cherry wood. I look forward to cooking on them.
9900,
To post photos you have to use a third party website like photobucket.
http://www.thesmokering.com/forum/viewtopic.php?t=4096
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22" Weber Smokey Mountain + Weber Spirit
Last edited by feldon30 on Jun 24 2011; edited 1 time in total |
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tipsforBBQ
Newbie
Joined: 18 Jun 2011
Posts: 49
Location: Utah
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| Posted: Jun 19 2011 Post subject: Re: Ribs advise |
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| 9900 wrote: | | Can i get some advise for doing the ribs in advance. I was thinking smoking the ribs for 3 hours and the take Them off. Then finnish them the next day. |
I just did a big write-up that I'll be posting for food safety. The problem w/ not entirely cooking them is you'll be taking them off while they're in the "danger zone" for bacteria - and it won't get killed immediately by cooking through the danger zone. You'd do yourself and your guests a favor to either work out the timing to have them finished and warming prior to the event or to fully cook them and re-warm them in an oven - for this you can just throw them in a pan and wrap with foil for 75% of the re-heat.
Good luck!
Rusty |
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82's BBQ
BBQ Pro
Joined: 08 Jun 2008
Posts: 967
Location: Danville, Il
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| Posted: Jun 19 2011 Post subject: |
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| Inner10 wrote: | I think that 82 is saying is he lights a chimney, dumps it in and lets the cooker come up to temp, then he pushes the lit coals towards the cooking chamber side of the firebox and pours unlit coal ontop/beside the lit coals....or that's that I got from it.
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Yes that is correct
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9900
Joined: 26 Jan 2010
Posts: 15
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9900
Joined: 26 Jan 2010
Posts: 15
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| Posted: Jun 24 2011 Post subject: |
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Tuesday was the day that i had to BBQ 11 kg of ribs and 6,5 kg sirloin.
I was suppose to use my offset smoker, but due to heavy wind I was afraid that couldnt tcontrol the temperature in the smoker. Instead I use 2 weber kettle and wy wsm 18. I use my big green egg for the sirloin.
Everything turn out to be good, but it was tough job to handle all these ribs.
I'll put up some pictures later.
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Big Green Egg Large
WSM 18-1/2-Inch
Weber Grill 57cm
Weber Grill 57cm (Old)
Bison offset smoker |
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feldon30
BBQ Super Pro
Joined: 01 Dec 2009
Posts: 1623
Location: Charlotte or Thereabouts
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| Posted: Jun 24 2011 Post subject: |
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Looking forward to pictures!
I made 6 kg (13 lbs) of pulled pork (nakkefilet) last night on the smoker for about 5 hours and it was also very windy and rainy. I finished in the oven. It was gone in 35 minutes. 
I'm curious what butcher you used. I have just gotten word from a friend that I can get ribs cut like the pictures you posted for a good price!
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22" Weber Smokey Mountain + Weber Spirit |
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9900
Joined: 26 Jan 2010
Posts: 15
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| Posted: Jun 24 2011 Post subject: |
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| feldon30 wrote: | Looking forward to pictures!
I made 6 kg (13 lbs) of pulled pork (nakkefilet) last night on the smoker for about 5 hours and it was also very windy and rainy. I finished in the oven. It was gone in 35 minutes.
I'm curious what butcher you used. I have just gotten word from a friend that I can get ribs cut like the pictures you posted for a good price! |
Its not that easy get many ribs at a time in denmark usually the store donīt have it and if you ask they say it is impossible to get.
So you either have to buy them at Inco, metro or dagrofa to get them.
I know some butchers privatly and thru them i am lucky at times to get fresh ribs like this.
The ribs above are the ribs they sending to japan. I am told that the reason its difficult to get loin back ribs in DK is that the are sending the ribs to japan and US because they are getting a higher price .
So my advise to is. If you know a butcher, that is best way to get ribs.
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Big Green Egg Large
WSM 18-1/2-Inch
Weber Grill 57cm
Weber Grill 57cm (Old)
Bison offset smoker |
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Jun 24 2011 Post subject: |
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Please read PMPNLT650pxOTLS!
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feldon30
BBQ Super Pro
Joined: 01 Dec 2009
Posts: 1623
Location: Charlotte or Thereabouts
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| Posted: Jun 24 2011 Post subject: |
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| 9900 wrote: | | feldon30 wrote: | Looking forward to pictures!
I made 6 kg (13 lbs) of pulled pork (nakkefilet) last night on the smoker for about 5 hours and it was also very windy and rainy. I finished in the oven. It was gone in 35 minutes.
I'm curious what butcher you used. I have just gotten word from a friend that I can get ribs cut like the pictures you posted for a good price! |
Its not that easy get many ribs at a time in denmark usually the store donīt have it and if you ask they say it is impossible to get.
So you either have to buy them at Inco, metro or dagrofa to get them.
I know some butchers privatly and thru them i am lucky at times to get fresh ribs like this.
The ribs above are the ribs they sending to japan. I am told that the reason its difficult to get loin back ribs in DK is that the are sending the ribs to japan and US because they are getting a higher price .
So my advise to is. If you know a butcher, that is best way to get ribs. |
It's just funny that Denmark is the birthplace of "Baby Back Ribs" and yet you cannot buy them in any quantity for love or money.
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22" Weber Smokey Mountain + Weber Spirit |
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9900
Joined: 26 Jan 2010
Posts: 15
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| Posted: Jun 27 2011 Post subject: |
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Here the the pic i took. I thought i had taken more but that was not the case.
Jesper
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Big Green Egg Large
WSM 18-1/2-Inch
Weber Grill 57cm
Weber Grill 57cm (Old)
Bison offset smoker |
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Catfish
BBQ Fan
Joined: 27 Apr 2008
Posts: 175
Location: Central and Coastal Georgia
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| Posted: Jun 27 2011 Post subject: |
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I read this a couple of days ago and then saw a Food Channel show yesterday. On the original topic, never start to cook, stop and then finish it later.
If there is any bacteria contamination in the meat and the temperature doesn't come up to the point where it is all killed, the increased temperature will cause the bacteria to spread throughout and then you have the possibility of making your guests sick.
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Smoking on a Lang 84 Deluxe and Lang 36. |
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