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First smoke with the new weber!

 
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mohunter09
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Joined: 02 Dec 2013
Posts: 28

PostPosted: Mon Dec 09 13 6:12 am    Post subject: First smoke with the new weber! Reply with quote

I got a late start today was watching the Chiefs game...a bit hungover and girlfriend had car troubles but I finally got up and around and got the ribs on at 3:15 I used the chimney starter it worked fantastic and I filled the water pan up because I was having heck of a time keeping the temps down! It took me 30 minutes to get the temps down to 225-250 range but now its very easy to control. I rubbed my ribs down with salt, pepper and two different rubs I had one is plowboys yardbird rub and the other is kansas citys cowtown the squeal pig rub. One rack got one rub and one got the other. I am lucky in the fact that I have a good friend who runs quality control at big seasoning plant and he brings me any rubs and seasonings I want for free so I have about 60 or 70 bbq rubs and seasonings at the moment its really hard to choose from! By the way im doing spare ribs and they are very big and healthy going to try 3-2-1 method but that means I wont be eating until around 9pm tonight so thinking maybe if I run them at 240-250 I can have them done by 8? Let me know your opinions on that please ill try to put pictures up now.

http://i948.photobucket.com/albums/ad330/Mohunter09/Mobile%20Uploads/image_zpsec326bf1.jpg

http://i948.photobucket.com/albums/ad330/Mohunter09/Mobile%20Uploads/image_zpse31a5fbf.jpg

http://i948.photobucket.com/albums/ad330/Mohunter09/Mobile%20Uploads/image_zps1dda50f1.jpg

http://i948.photobucket.com/albums/ad330/Mohunter09/Mobile%20Uploads/image_zps04ebb44b.jpg
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mohunter09
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Joined: 02 Dec 2013
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PostPosted: Mon Dec 09 13 6:15 am    Post subject: Reply with quote

Hope the images arent too big if they are I DONT know how to resize them
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BUGSnBBQ
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Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Mon Dec 09 13 6:38 am    Post subject: Reply with quote

ALLRIGHTY NOW!!! Off to a good start! Pic size looks to be too big - I show 1024 on one of them (can't be longer than 650 on the long side). What hosting site are you using? Don't worry about trying to hit the 'perfect' 225 degrees. It's just a number. 250-275 is fine to cook most things and lots of folks even go 300-350 (hot and fast). Good luck and keep us posted!
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Last edited by BUGSnBBQ on Mon Dec 09 13 6:46 am; edited 1 time in total
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mohunter09
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Joined: 02 Dec 2013
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PostPosted: Mon Dec 09 13 6:41 am    Post subject: Reply with quote

Im trying to cook at 250 degrees now so that maybe its done at reasonable time i want to foil for couple hours so if i started at 315 what do you all think is good foil time and good done time
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BUGSnBBQ
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Joined: 29 Jul 2010
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PostPosted: Mon Dec 09 13 7:13 am    Post subject: Reply with quote

With foil it will probably take 5 hours or so. One thing about cooking BBQ (or anything else, really) is - 'It's done when it's done'. Do a search for 'Bend Test', although I'm not sure how well it works for racks cut in half. You want some pullback on the bones. Patience, Danielson Laughing ! Just remember the more times you open the lid, the longer the cook time will be. Good luck!
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mohunter09
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PostPosted: Mon Dec 09 13 7:24 am    Post subject: Reply with quote

Thats what im thinking as well temp just spiked to 300 i freaked out! closed down bottom entirely for few minutes to get it back down! I havent opened lid once I wont until I foil it and then i wont open again til its done
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.

PostPosted: Mon Dec 09 13 7:27 am    Post subject: Reply with quote

mohunter09, I am reading pics at 1024 as well.
Cooking the ribs with the smoker running steady at 250° to 275° open on the grate for 3 hours wrap for 1.5 hours open up foil firm for about 15 minutes sauce or eat as is.
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BUGSnBBQ
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PostPosted: Mon Dec 09 13 7:30 am    Post subject: Reply with quote

Don't worry about temp spikes too much. That just means you've been screwing with the vents too much Laughing . IMO go ahead and play with them to learn how they affect the temps.
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.

PostPosted: Mon Dec 09 13 7:39 am    Post subject: Reply with quote

Our 18.5" when settled in has the intakes open about 1/8 to a 1/4 no more. Once the cooker is settled in there is no real need in playing with the intakes.
Being new yours will run hotter until you dull the inside a bit.
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mohunter09
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PostPosted: Mon Dec 09 13 7:46 am    Post subject: Reply with quote

Im going to take them off at 3 hours then foil them for hour and a half like KAM suggested hoping they turn out great!
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k.a.m.
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Location: Southeast Texas.

PostPosted: Mon Dec 09 13 7:48 am    Post subject: Reply with quote

They will be fine. Most mistakes in BBQ eat quite well. Very Happy
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Mon Dec 09 13 8:05 am    Post subject: Reply with quote

mohunter09 please actually read the threads following PMPNLT650pxOTLS!

Then read this one too! Wink Laughing Wink

Then you will understand about sizing your pictures before you upload them, making sure the upload settings on photobucket are set correctly, then all will work well for you!

SoEzzy
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k.a.m.
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Location: Southeast Texas.

PostPosted: Mon Dec 09 13 8:08 am    Post subject: Reply with quote

mohunter09, You need to set the pic re-sizer in photobucket to 640 x 480.
Once you do that take these pics out of photobucket and reload them to photobucket. If you need help I will happy to help.
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Swamp Mama's
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Joined: 20 Feb 2012
Posts: 136
Location: 4508 Alma Hwy, Van Buren, Ar 72956

PostPosted: Sat Dec 14 13 2:20 pm    Post subject: Reply with quote

I know you are already done now, but I bet they turned out great. People try to make smoking so complicated sometimes! Just cook them at 225-250 or so until they pass the bend test and the bones pull back, keep them moist and they will be great. I don't need any foil and mine turn out perfect.
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