Advice for my first smoke

[Thesneakyzebra]

My #3 is arriving this week. After a good seasoning I plan on taking it on its maiden voyage. Any tips or tricks that yall can pass along? So far I know about foiling, I plan on using a small water pan to help stablize the heat and control the swings. I am thinking about throwing 3 racks of baby backs in there. Is 3oz of wood chunks good enough? I am toying with the idea of throwing in a couple charcoal briquetts as I have heard it helps with the more traditional BBQ flavor. Thoughts? Thanks.

 

[swthorpe]

After the seasoning process, I don't think you can go wrong with 3 racks of ribs for the first smoke (it was actually my first smoke too in my #2).    While the 2-2-1 method is often talked about, I (and others) have switched to the 5 hour method with no wrapping...just rub them up and start the smoke.  I usually do the rub the night before and put them in the fridge overnight.    After 4 hours in the smoker, I take mine out and apply some BBQ sauce for the last hour or so, but this is optional.

Definitely foil the top of the smoke box and the bottom of the smoker to ease the clean up process, and don't forget to poke a hole in the foil on the bottom so the juices can run out to the catch pan.  I also put a small pan of apple juice on the bottom of the smoke.

As for wood, I use about 3oz of hickory for ribs.  I would not suggest much more than that for the first smoke; you could add more on the next smoke if you want more smokiness.

Good luck!  Happy smoking!

 

[Thesneakyzebra]

Thanks! I plan on doing a 5 hour smoke on these guys as well. I will do a 2-2-1 on 1 or 2 and do nothing to the other one just to test it out.

 

[NDKoze]

Hi Sneaky,

Others can correct me if I am wrong, but I think the key to the 5 hours smoke's success is that you do not open the smoker for those 5 hours and it lets all that moisture and goodness stay in the smoker for the full 5 hours.

Opening the smoker at 2 hours to do some of the ribs 2-2-1 style may affect the 5 hour ribs results so may not be a true test of the 5 hour rib experiment.

Good luck with your first smoke.

I seasoned mine last night and am going to be putting a brined Boston Butt in on Friday night for an overnight smoke.

Hopefully we'll both have some good results.

 

[DivotMaker]

Everyone's dead-on, Zebra!  Gregg is right about opening the smoker; don't!  Just go with the no-wrap 5+ hour method - you won't be disappointed!  When I do baby backs (3 racks), they usually take 5:30 - 5:45 to be fall off the bone done, but your smoker may vary a bit.  Start checking for doneness at 5 hrs.  Use a wooden toothpick stuck in the meat next to the bone.  If you can gently pull the meat from the bone, without it breaking, they're done!  Good luck!  Oh, and 3 oz of wood is plenty for ribs (imo).

 

[benjammn]

Totally agree with all posts. You should have a great run for your first outing. Make sure to post up some pics along the ride.

 

[Thesneakyzebra]

Interesting. I have heard other people use the 2-2-1 or 3-2-1 on these units with great results? Is there damaging side effect from opening the unit? Is it that unstable?

 

[NDKoze]

You're not going to damage anything. Opening the unit will allow the moisture to be released and therefore modify the results. If you are going to open the door to foil the ribs, then I don't think it will cause any problems.

I think the point from the 5 hour guys is that with the adequate moisture levels in this smoker, foiling the ribs is not really necessary if you leave the door closed.

It doesn't have anything to do with stability of the unit. You can open and close all you want. It's just that every time you do that you are going to allow the moisture and heat to leave the unit.

If you like the results from 2-2-1/3-2-1 go for it. For me the idea of 5 hour no-peak is pretty appealing to me.

 

[DivotMaker]

Gregg's right - it won't hurt the unit, and it will recover temp pretty quick.  The moisture release is the main issue, but another "side effect" of opening the door is that you introduce a big blast of air into the unit.  This can cause the smouldering wood to combust.  When the door remains closed, there is very controlled amount of air flow, which allows the wood to smoulder. 

I've tried both methods, and prefer the no-wrap method for a couple of reasons.  First, I find the bark to be much better without wrapping (I like it chewy).  Also, it's much easier and creates less waste and mess.  I wouldn't mind the mess or extra work if the results were better, but I like the unwrapped results much better.  Just my 2-cents...

 

[Thesneakyzebra]

I'll probably go straight time without opening other than a quick light saucing for the last 30 minutes or so. See how that goes and go from there. Thanks guys!

 

[DivotMaker]

Good plan, Zebra!  Opening that late won't cause any problems - wood should be gone by then.

 

[Walt]

Many do sauce during the last hour.  However, at this point the meat temp is over 140 so it has no effect on smoke absorbsion & the coating of sauce will negate any moisture loss.  The only miniscule side effect would be heat loss & due to rapid recovery it will have a minor effect on cook time.  At least, this is what I have observed. 

 

[es1025]

Zebra
I have a #3, use the no peeky method.  5.5 hours and the baby backs are perfect.  I use a little water can for some added moisture. 2.5oz- 3oz of cherry wood.

I was a 2-2-1 method smoker until I tried this no peeky method. I will never go back!

I don't sauce my ribs, sauce is on the side.

 

[DivotMaker]

What Ed said - ditto!  ;D

 

[Thesneakyzebra]

Change of plans. Going to be smoking a trip. One of my #1 requested items for when I do caters or parties. I do not have that much time this week and I have a little bit of time tonight so a nice quick smoke like this is perfect. I will update with pics later on when I am done. Thanks