goldentouch
New member
I cleaned it out and put in the Hickory wood to cure the smoker. It is built very well and should last a long time. Can't wait until tomorrow to smoke some baby back ribs. Way to go Smokin it for a quality product
Just unpacked Model 2
- Thread starter goldentouch
- Start date
You are off and running, Eddie! Congratulations on the #2...I love mine! Let us know if you have any questions, but ribs for the first smoke is a great choice! Bone-side down, and give them some time with a rub in the fridge before you smoke them. A small loaf pan of apple juice (or your choice of liquid) is a nice touch as well. Cheers!
DivotMaker
New member
It's like Christmas early, Eddie! Congrats!
jcboxlot
New member
Congrats you will enjoy it.
Ribs 5+ hours dont look. Did a batch last week, I should have left in a bit longer.
Get a digital scale, no more than 3 oz wood. You'll be surprised thats all that is needed.
Read along here (forum) , lots of great info, tips and crazy pictures.
John
Ribs 5+ hours dont look. Did a batch last week, I should have left in a bit longer.
Get a digital scale, no more than 3 oz wood. You'll be surprised thats all that is needed.
Read along here (forum) , lots of great info, tips and crazy pictures.
John
+1 on the digital scale! You will be surprised how little wood is needed to get 3oz. For ribs, you could go a little higher to say 4oz, but 3 oz will get the job done as well. I would also recommend getting a remote thermometer (like the Maverick on the SI web site), but you won't need a therm for the ribs. Just put them in bone side down, and no peeky for 5 hours. After 5hrs, check to see if the meat is pulling back from the bone; if not, let them go another 30 mins or so.
To sauce ribs, I remove them from the smoker at 4.5 hours, sauce them up, and let them go for another hour to finish. Let's us know how you make out!
To sauce ribs, I remove them from the smoker at 4.5 hours, sauce them up, and let them go for another hour to finish. Let's us know how you make out!
Pork Belly
Moderator
I used to weigh every chunk of wood but have gone to a small medium and large evaluation by appearance. I use small for birds, medium for ribs large is butts, 2 large on hog heads.
Make sure you pull the membrane off the ribs. Use oil or mustard as a rub binder. I prefer Memphis Dust (with salt)as a rub we have the recipe listed, but go with your favorite if you have one.
In my #3, anything other than very meaty ribs past 4.5 hours result in dry edges and overall reduced moisture, even with a water pan. I learned the hard way after a few batches. This drying was more pronounced on racks without a lot of meat. Some of think I have a unit that runs a little hotter than average, it is not a bad thing I just have to adjust to it. Until you know what you unit is going to do I recommend evaluating those ribs at 4 hours then plan from there. You have a #2 so you may never see it happen.
Make sure you pull the membrane off the ribs. Use oil or mustard as a rub binder. I prefer Memphis Dust (with salt)as a rub we have the recipe listed, but go with your favorite if you have one.
In my #3, anything other than very meaty ribs past 4.5 hours result in dry edges and overall reduced moisture, even with a water pan. I learned the hard way after a few batches. This drying was more pronounced on racks without a lot of meat. Some of think I have a unit that runs a little hotter than average, it is not a bad thing I just have to adjust to it. Until you know what you unit is going to do I recommend evaluating those ribs at 4 hours then plan from there. You have a #2 so you may never see it happen.
goldentouch
New member
Just finished my first cook on the model 2. 2 racks of baby back ribs. I used 2 of Jeffs rubs the Texas Style rub andf Jeff's naked rib rub. use 3 ozs of apple wood and after 4 1/2 hours they came out great. I age a half a rack they were finger licking good. Can't make up my mind which I like best. Just put out 3 chickens to smoke in the morning. Love that smoker thanks Steve
Pork Belly
Moderator
Glad you had good results.
Way to go, Eddie! Good luck with the chickens. If whole chickens, you want to get to 165IT in the breast, and I would suggest a brine before you rub as well. When I do 5# chickens, I brine for at least 4 hours, and they normally take about 3-3.5 hours at 225F to reach 165IT. Cheers
BedouinBob
New member
Eddie, you will love the result. Give pics when you have results!
DivotMaker
New member
You're definitely off and running, Eddie! Nice job! 8)
Bear
New member
I just finished seasoning mine today too. Setup was a breeze and it smelled delicious. ;D. I must say it's built like a tank and great quality. Sure am glad I went with this smoker vice others. Steve answered all my questions and showed a lot a patience because I asked a ton of questions. Additionally, purchased the maverick 733 and based on the reviews it's a quality product.
Tomorrow will be my first time ever smoking. Have some chicken marinating and will post an update of the finished product.
Tomorrow will be my first time ever smoking. Have some chicken marinating and will post an update of the finished product.
