First Smoke + Question

[Doesitswim]

Doing my first smoke as I'm writing this. Spare ribs rubbed with olive oil and then Armadillo Willy's dry rub. Rack cut in two with tip on top shelf.

3 oz. of hickory chunks + 1 1/2 oz. of cherry chips. Started at 165 degrees for 30 minutes and then ramped up to 225 degrees for a planned additional 4 to 4 1/2 hours.

Temperature is by dial. I have a remote probe on order but haven't received it yet. Order this on Black Friday for $37.50 + free shipping: http://www.ebay.com/itm/321897224014?_trksid=p2057872.m2749.l2649&ssPageName=STRK%3AMEBIDX%3AIT
Anyone have this one? Notice most people use Mavericks.

LOL..........doing my first smoke and already thinking #2 is too small already
Was planning on doing a Prime Rib roast for Christmas dinner for ten.

My question: When smoking something large like a roast, how much space should one leave between the meat and the wall of the smoker?

Any comments and suggestions will be greatly appreciated!

 

[SuperDave]

Rich, I recommend a couple of inches for proper air and heat flow.

 

[gregbooras]

+1

Greg

 

[smokeasaurus]

I agree that there should be some space. If cramped though, the roast will shrink during the cook.......should still be OK

 

[SuperDave]

Problems arise when the box temp probe is blocked by the meat. 

 

[smokeasaurus]

Problems arise when the box temp probe is blocked by the meat.

Good call....important when positioning your protein..........

 

[Doesitswim]

Thanks everyone for the inputs.

My ribs looked really good after a total of 5 1/2 hours, but failed the toothpick test. I wrapped the ribs with foil and let them rest for 30 minutes after removing from the smoker, but they were still a little bit undercooked. Not falling off the bone at all as I was expecting. Couldn't wait any longer, so I finished them off in the oven.

Probably should of smoked at 235 degrees for 5 to 5 1/2 hours instead of spending 1/2 hour at 165 degrees.

Taste was very good. Smoke was a tad stronger than I like. Think I will go with maybe 2 oz. hickory and 1 to 1 1/2 oz. cherry next time. I was really surprised with the wood burn pattern. All the hickory chunks (Smokin-It) were ashes and the cherry chips (Cowboy's from Lowes) were mostly charred.

Guess I better put in some more smokes under my belt before Christmas dinner  :

 

[SuperDave]

Yeah, I think you were too heavy on your total wood weight.