My Baby Back rib adventure

[Thesneakyzebra]

Hey guys, here are the pics from my smoke yesterday along with a temperature chart. I had the temp set to 250 and for the whole 5.5 hour smoke it never got higher than 217. I did move the probe once away from meet and closer to where the units probe is with no change in temp. The ribs turned out ok but probably needed another 30-45 minutes or so to be where I like. I did 1 ounce hickory and 2.5 ounces cherry. It was a subtle smoke so I may go 4 ounces next time. It definitely did not taste as good as smoking with charcoal so I am not sure how I feel about that. I did not foil these ribs at all. If you want to take a peak at me stressing during this cook you can view this thread as I pretty much live posted what was going on (http://smokinitforums.com/index.php?topic=1489.0) Enjoy.

Based off my calculations the probe could have been reading slightly off. Due to their doneness after 5.5 hours I am assuming that for a good majority of the cook it was cooking around 225. The probes test fine when compared to 2 other probes. I cannot imagine how 3 baby backs would consume so much heat/energy.

 

[es1025]

Mikey
I got much hotter on my smokes, usually 240.  For ribs 2.5-3.0 oz of cherry wood and a water can, 240 degrees.  5.5 hours no peeky.

What was the temperature outside?  I emailed Steve from SI and he indicated that the ambient temperature outside will effect the smokes.  i have noticed that my summer smokers are different from the winter smokers. 

 

 

[Thesneakyzebra]

It was 40 degrees outside and no wind. How were you measuring temp? Set at 250 mine never got past 217.

 

[Rob Babcock]

I have my #3 set up an enclosed entry (windows but not  heated).  Tonite I decided to smoke a meatloaf; when I started I though it was probably 20 F outside but once I got things rolling I noticed it was only +7 F.  And by the time I was well into it the temp was down to -4 F!  So far I haven't checked the results but I opted to just go an extra hour and fifteen minutes beyond my usual time.  Heck, it's just meatloaf!  Not rocket surgery, and a smidge overdone won't ruin it.  This will however probably be the coldest smoke I've ever done.  The temps in the entry are probably only 5-10 degrees colder than the temp outside.