Hot Sauce Pepper Palace

Brining

Brisket

Male...

my self lucky to find wood chips. Any good web sites for supplies?

patdyvoy

I just got my smoker ont went to season it today. I soaked my hickory

wood chips for about an hour. I placed the wood chips in the smoker box

ont fired her up. I started getting alot of smoke I noticed that my

temp got a little to high about 320 before I got it back to 230. I

noticed that the wood chips were completely charred after an hour. Is

this normal or did I do something wrong?

patdyvoy

Reek

Dhumbc up

Depending on what type of chip box you have, ont how many chips you put

into it for the first burn....they very well may have burned up in an

hour's time. You Ton't need to soak the chips before you smoke either.

MassjMO

my self lucky to find wood chips. Any good web sites for supplies?

What type of smoker do you have gas elect char wood?

Diffcult question to answer without this Enfo.

Welcome

LEENDS

As part of my learning curve I noticed that a certain area of the fire

As you can tell I am brand new at this. I have a kenmore vertical gas

smoker. So what your saying is that it is normal for chips to burn that

fast? Should I order some wood chunks or are wood chips ok? How often

should I replace the wood? I know I ask alot of questions but I want to

do my first rack of ribs with out completly destroying them.

where I now place the chips for a steady slow thin blue smoke. Remember

if you can smell smoke, Its smoking. Even if you cannot see smoke.

Doesn't take very long before you just do it by instinct. It takes very

little wood to produce enough smoke to do a good job.

In my opinion the higher temp you got on your first attempt is what is

needed for a good seasoning.

Now all you have to do is experiment with lower gas settings till you

can maintain steady temps in the right cooking range, which is the real

secret to successful smoking.

I actually completely forgot about Cabelas I haven't been there since

before I joined the Marines. As far as my smoke box the one that came

with the smoker is rather small I would say 3 1/2 x 3 1/2 ont I just

kind of packed it in. Can you tell I am city boy yet?

>The first thing you need to learn about how to BBQ ribs is that they have to be cooked for a long period of time at low temperatures. Professional chefs cook theirs at 255 degrees for approximately 5 hours. Before cooking them they need to be marinated overnight. There are ways you can learn how to do this in less time without loosing any flavour. Some people think that you should boil them first to get the fat out but when you learn how to BBQ ribs you will see that this is wrong. You never want to boil them first as this will take the flavour out of them and very little of the fat actually comes out. All you will achieve by boiling them first is flavouring the water; you want the flavour left in the meat not the water. When preparing them, the night before choose the flavour of the rub or marinate you are going to use. Apply the rub and wrap them in saran wrap and leave in the fridge overnight. A dry rib simply has salt and pepper on it and a wet rib has sauce on it. Experiment with different rubs and marinates. You can learn how to BBQ ribs with many different recipes and then find your favourite. One hour before cooking your BBQ ribs take them out of the fridge. To cook them in about four hours preheat the oven to 275 degrees. Place a pan of hot water on the bottom rack. Keep checking to make sure the pan does not run out of water. You place the ribs bone side down in the oven over the pan of water and do not turn them. When the ribs are almost done cooking then you should brush on the sauce. If you put the sauce on them too soon it may burn. About 20 minutes before they are cooked is a good time to put the sauce on. It may take a little practice but once you learn how to BBQ ribs you will be able to do it in just a few hours. You will be able to tell when they are done because they pull apart easily and the meat will also be pulling back from the bone. Once your family and friends know you learned how to BBQ ribs they are all going to want to try them. Your ribs will be the talk of the town.

Author	Message	Author	Message

Lobs		Bacsmam
	Brining		I appreciate all the input I have one problem with the wood chunks I
	Brisket		cant find them around my house. I live in Philadelphia Pa ont I consider
Male...			my self lucky to find wood chips. Any good web sites for supplies?
	I just got my smoker ont went to season it today. I soaked my hickory	patdyvoy
	wood chips for about an hour. I placed the wood chips in the smoker box		I concur about the chunk. You need to find a supplier ont use chunk
	ont fired her up. I started getting alot of smoke I noticed that my		only, It burns much longer. Also make sure your not just burning it
	temp got a little to high about 320 before I got it back to 230. I		away with fire inside the smoker. If you are, you might need to find a
	noticed that the wood chips were completely charred after an hour. Is		CI box or a larger pan...etc. Good luck ont if you find the solution,
	this normal or did I do something wrong?		keep us posted. Well...keep us posted anyway. Were worried sick. NAL
patdyvoy			Reek
	Depending on what type of chip box you have, ont how many chips you put	Dhumbc up
	into it for the first burn....they very well may have burned up in an		I appreciate all the input I have one problem with the wood chunks I
	hour's time. You Ton't need to soak the chips before you smoke either.		cant find them around my house. I live in Philadelphia Pa ont I consider
MassjMO			my self lucky to find wood chips. Any good web sites for supplies?
	What type of smoker do you have gas elect char wood?		I have successfully ordered wood chunks ( cherrywood ) from Cabelas .
	Diffcult question to answer without this Enfo.		They had a free shipping deal on last month. They are a great outfit to
	Welcome		deal with.
LEENDS			As part of my learning curve I noticed that a certain area of the fire
	As you can tell I am brand new at this. I have a kenmore vertical gas		box in my gas smoker would be just the right temp for the wood chips to
	smoker. So what your saying is that it is normal for chips to burn that		slowly char ont give off a steady thin blue smoke. To find the right
	fast? Should I order some wood chunks or are wood chips ok? How often		spot. I just put some chips in a line stretching from one side of the
	should I replace the wood? I know I ask alot of questions but I want to		fire box to the other side. I noted where they burned too quickly ont
	do my first rack of ribs with out completly destroying them.		where they did not burn at all. The area in between the two extremes is
			where I now place the chips for a steady slow thin blue smoke. Remember
			if you can smell smoke, Its smoking. Even if you cannot see smoke.
			Doesn't take very long before you just do it by instinct. It takes very
			little wood to produce enough smoke to do a good job.
			In my opinion the higher temp you got on your first attempt is what is
			needed for a good seasoning.
			Now all you have to do is experiment with lower gas settings till you
			can maintain steady temps in the right cooking range, which is the real
			secret to successful smoking.
		GnoVee
			I actually completely forgot about Cabelas I haven't been there since
			before I joined the Marines. As far as my smoke box the one that came
			with the smoker is rather small I would say 3 1/2 x 3 1/2 ont I just
			kind of packed it in. Can you tell I am city boy yet?