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kmw20715
Joined: 01 May 2012
Posts: 12
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 Posted: May 01 2012 Post subject: New Grill,New to BBQ and would love Advice.. |
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Hello Guy\Gals... I am new to Low and Slow and tried my hand at cooking a slab of ribs low and slow using the 3-2-1 recipe, and minion method on the Grill...
Here is what I experienced.. Be easy on me.. 
Click the www button on the bottom of my post! |
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: May 01 2012 Post subject: |
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Welcome aboard kmw20715. The addiction begins. 
I hope I can see to type this, my eyes are still screwy from your first LARGE paragraph. You might want to consider breaking it up at least with a carriage return or two.
I have never trusted those stock thermometers, regardless of brand.
Looks like you done a good job on your first outing. It all gets better with experience.
Keep up the great work and pics.
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: May 01 2012 Post subject: |
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Welcome to the ring kmw20715, looking forward to seeing some pics of your cooks here on the ring.
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Always remember slow and steady wins the race.
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kingofcool
BBQ Pro
Joined: 05 Dec 2008
Posts: 863
Location: Georgia
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| Posted: May 01 2012 Post subject: |
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| If you genuinely want advice, post your questions and pictures here. Don't link to an external site. |
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kmw20715
Joined: 01 May 2012
Posts: 12
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| Posted: May 01 2012 Post subject: |
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| Jarhead wrote: | Welcome aboard kmw20715. The addiction begins.
I hope I can see to type this, my eyes are still screwy from your first LARGE paragraph. You might want to consider breaking it up at least with a carriage return or two.
I have never trusted those stock thermometers, regardless of brand.
Looks like you done a good job on your first outing. It all gets better with experience.
Keep up the great work and pics. |
Thanks for the kind words... I will try to make the type bigger next time.. Sorry about that..
I think the ribs turned out good, However I wasn't pleased with the amount of attention it took to keep the temps regulated. Im sure part of the problem was that Cowboy Lump Charcoal which burned too fast.. I now know that my Charcoal basket is too small. So I will probably be be making another one this weekend... |
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kmw20715
Joined: 01 May 2012
Posts: 12
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| Posted: May 01 2012 Post subject: |
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| kingofcool wrote: | | If you genuinely want advice, post your questions and pictures here. Don't link to an external site. |
Ok not a problem.. I just thought it would be easier doing it the way i did...
Ok after reading a week’s worth of blog post I decided to start Hot Rodding my “BEAST”. I extended the Smoke stack to the Grate first. Then I added the side fire box, and purchased a Veggie Griller to use as a Coal basket. I also lined the inside of the grill with foil, and flipped the stock coal tray upside down to use as a baffle… I ran some test runs but more of the time the smoke chamber was way too hot (300-400f). So I decided to do a test run with a slab of rims using the minion method. I’m typing this up as the ribs are smoking so I will post what I did and a reflection at the end...
10:20am: Pour about 15 hot coals in a basket with about a chimney full of unlit lump coal (Cowboy Brand), and placed a water dish inside the smoke chamber to control the heat.
10:45am: The Grill reads a temp of 110f with stock thermometer.
11:00am: The Grill reads a temp of 140f with stock thermometer.
11:15am: The Grill Reads a Temp of 160f with stock thermometer.
11:30am: the Grill reads a Temp of 210f and the grate temp was 190f with oven thermometer.
11:45am: 200f at grate and with stock thermometer. 12:00pm: 230f at grate and with stock thermometer. ***Put the Meat on….
12:15pm: Temps dropped to 210f on both thermometers. 12:45pm: Temp dropped to 190f on both thermometers. Decided to take out the water pan.
12:55pm Temp dropped down to 180f on both thermometer. Decided to add more lump coal...
1:10pm Temps up to 230 on grills thermometer and 210 on Grate... Sprayed the ribs with apple juice...
1:30pm Temps up to 250f on grill and 240 on grate, so I decided to add some smoking wood. I also closed the vent on the Side box half way because I didn’t want the temps to get over 250f.
2:00pm Grill Temps read 250f.
2:30pm grill temps read 225f 3:00pm Grill reads 210f at the Grill and 200 at the Grate... Took the meat out to wrap it and added coals (and Smoking wood) to the Box
. 3:30pm: The Grill read a temp of 250f…
4:20pm: Temp dropped down to 210f and I added some Stubbs Charcoal…
430pm Temps at grill was 210f and at Grate it read 195… Unwrapped the ribs.
5:30pm DONE!!!!! At 240f
Over and hour after I took the meat off the grill read 190f and the grate read 175f.. Conclusion... First I wasn’t happy with how quick the Cowboy Lump Coal burned out…. I went through a bad and still couldn’t keep my temps steady. Secondly, I don’t know if the pan of water helped any…. I believe it kept the temps low while it was I the smoker. I’m not sure if inverting the coal tray made a different. I also week like the grill am not able to hold the heat the way it should. I’m wondering if fireplace bricks of even ceramic bricks would help insulate the heat. |
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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: May 02 2012 Post subject: |
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First, the lump you using is not great, IMO.
If looks like your opening the door a lot. Get a digital probe that you can place on the grate that you can keep the door closed. The temps will be more steady.
I dont think a water pan does much for you.
Dont fight the temperatures. If the smoker wants to settle in at 250° let it. While i certainly shoot for a desired temperature i dont fight with it to much. There are variables that are out of my control that will affect the temps +/- 25°.
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CliffC
BBQ Pro
Joined: 01 May 2007
Posts: 736
Location: Old Town Maine
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| Posted: May 02 2012 Post subject: |
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| Judging from your posts I would guess you may have a CharGriller, if that is the case a water pan is not needed IMHO. |
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kmw20715
Joined: 01 May 2012
Posts: 12
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| Posted: May 02 2012 Post subject: |
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| Yes I have a Char-Griller duo.... I was hoping for 4-6 hour low and slow with out worrying about the coals.. is that possible? |
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Oregon smoker
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Joined: 07 Nov 2006
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Location: Portland, OR
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| Posted: May 02 2012 Post subject: |
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| kmw20715 wrote: | | Yes I have a Char-Griller duo.... I was hoping for 4-6 hour low and slow with out worrying about the coals.. is that possible? |
I dont know about the duo.
I know with my cheapo offsets i have to throw a split in the firebox every 45-60 minutes.
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CliffC
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: May 02 2012 Post subject: |
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| kmw20715 wrote: | | Yes I have a Char-Griller duo.... I was hoping for 4-6 hour low and slow with out worrying about the coals.. is that possible? |
I personally do not think those numbers are possible on an offset because of the required draft needed to maintain cooking temps in an offset.
The bottom line is this, the needed fresh air to maintain temps above say 225° in an offset will place to much oxygen on a minion method and cause it to burn faster therefore increasing the temps. An upright cooker is different like the WSM's or UDS's the heat moves straight up and through the grates and requires very little air to maintain cooking temps.
If you change to a good charcoal like Kingsford competition brand then your temps will be more stable than with lump charcoal.
Try starting with a chimney of lit charcoal to create your coal base then use splits about 3" diam x 12" long and feed it as necessary to maintain a small hot fire, during a long cook add another chimney of lit coals instead of wood if needed to replenish your coal base. Also preheat your splits on the firebox for faster ignition.
Check for air leaks on the firebox as well as the cooking chambers these leaks will cause erratic temps in thin walled cookers.
I hope this helps.
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Always remember slow and steady wins the race.
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kmw20715
Joined: 01 May 2012
Posts: 12
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| Posted: May 02 2012 Post subject: |
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Thanks for the links..
I've done most of the MODS mentioned.. I haven't done the Expanded metal Charcoal basket yet.. Im wondering if that will help.. I was also thining about the the lavarock\ceramic in the bottom of the smoker... |
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kmw20715
Joined: 01 May 2012
Posts: 12
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| Posted: May 02 2012 Post subject: |
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| k.a.m. wrote: | | kmw20715 wrote: | | Yes I have a Char-Griller duo.... I was hoping for 4-6 hour low and slow with out worrying about the coals.. is that possible? |
I personally do not think those numbers are possible on an offset because of the required draft needed to maintain cooking temps in an offset.
The bottom line is this, the needed fresh air to maintain temps above say 225° in an offset will place to much oxygen on a minion method and cause it to burn faster therefore increasing the temps. An upright cooker is different like the WSM's or UDS's the heat moves straight up and through the grates and requires very little air to maintain cooking temps.
If you change to a good charcoal like Kingsford competition brand then your temps will be more stable than with lump charcoal.
Try starting with a chimney of lit charcoal to create your coal base then use splits about 3" diam x 12" long and feed it as necessary to maintain a small hot fire, during a long cook add another chimney of lit coals instead of wood if needed to replenish your coal base. Also preheat your splits on the firebox for faster ignition.
Check for air leaks on the firebox as well as the cooking chambers these leaks will cause erratic temps in thin walled cookers.
I hope this helps. |
Thanks for the feedback....
I was always told that with the type of Smoker\grill I have that wood fires would be hard to manage.. Something about them burning too hot.. Are you saying that's not the case.. |
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Chef
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Joined: 13 Apr 2010
Posts: 855
Location: Lytle, Texas
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: May 03 2012 Post subject: |
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| kmw20715 wrote: | | k.a.m. wrote: | | kmw20715 wrote: | | Yes I have a Char-Griller duo.... I was hoping for 4-6 hour low and slow with out worrying about the coals.. is that possible? |
I personally do not think those numbers are possible on an offset because of the required draft needed to maintain cooking temps in an offset.
The bottom line is this, the needed fresh air to maintain temps above say 225° in an offset will place to much oxygen on a minion method and cause it to burn faster therefore increasing the temps. An upright cooker is different like the WSM's or UDS's the heat moves straight up and through the grates and requires very little air to maintain cooking temps.
If you change to a good charcoal like Kingsford competition brand then your temps will be more stable than with lump charcoal.
Try starting with a chimney of lit charcoal to create your coal base then use splits about 3" diam x 12" long and feed it as necessary to maintain a small hot fire, during a long cook add another chimney of lit coals instead of wood if needed to replenish your coal base. Also preheat your splits on the firebox for faster ignition.
Check for air leaks on the firebox as well as the cooking chambers these leaks will cause erratic temps in thin walled cookers.
I hope this helps. |
Thanks for the feedback....
I was always told that with the type of Smoker\grill I have that wood fires would be hard to manage.. Something about them burning too hot.. Are you saying that's not the case.. |
They do not burn too hot unless you allow them to. What they are prone to is having erratic temps without some modifications, once the mods are done burning sticks in them is quite easy if you are willing to tend the fire. I have never seen a set it and forget it offset this is why I have WSM's and UDS's for long unattended burns. I save my offsets for days when I want to tend a fire.
I hope this helps.
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Always remember slow and steady wins the race.
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CliffC
BBQ Pro
Joined: 01 May 2007
Posts: 736
Location: Old Town Maine
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| Posted: May 03 2012 Post subject: |
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| k.a.m. is correct about using wood splits in the CG, I cook with wood exclusively in mine. |
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lantern
BBQ Super Pro
Joined: 26 Jul 2007
Posts: 2001
Location: Marion,NC
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| Posted: May 03 2012 Post subject: |
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You've got just about all the advice you need so I will summarize.
You need better lump and try to switch to splits
You definitely need a probe thermometer preferably one that has a probe for the meat and a probe for the grate. One that has a wireless unit for the house is sweet for rainy or hot days. Try to open the cooker as little as possible ESPECIALLY units with thinner metal as they lose heat fast. The rule is IF YOU'RE LOOKIN YOU AIN'T COOKIN. 
Once you get into a groove you can look into modding your cooker, but right now the things i mentioned will cut the amount of attention needed quite a bit.
Have fun! |
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kmw20715
Joined: 01 May 2012
Posts: 12
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| Posted: May 04 2012 Post subject: |
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| Ok thanks guys for all the help.. Let me make sure I get this straight. I need to find a better charcoal to use in my Offset, and then I should use it to get the smoker going them put in wood to feed the fire to maintain the temps... Is that about right? |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: May 04 2012 Post subject: |
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| kmw20715 wrote: | | Ok thanks guys for all the help.. Let me make sure I get this straight. I need to find a better charcoal to use in my Offset, and then I should use it to get the smoker going them put in wood to feed the fire to maintain the temps... Is that about right? |
Yup.
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