Garrett
Babbling Farker
This will be kind of long and in progress. My goal is that I hope someone will learn from it. I'm not saying I'm the best, but I've cooked several times on one.
First, start out with a chimney full of lump or briquetts, today I'm using Royal Oak briqs.
Once they've ashed over, dump them into the corner of the fire box.
For my splits, today I'm using a mixture of apple, cherry, and pecan. It's what I have on hand that's already split to size. The size that I use is normally between 1.5"- 3" wide depending on the the thickens and between 10"- 16" long.
Once you have a bed of coals started, you can now start feeding it with 1-2 splits at a time.
At first you will get some puffing white smoke.
THATS NOT WHAT YOURE LOOKING FOR!!! Give it a few until you have a small HOT fire and that's when you'll have the thin sweet blue stuff.
That's what you're after right there or just clear heat!!
For today's cook, I found a cheap rack of baby backs and hit them with some Simply Marvelous Rubs.
Once the temp got the 230's I went ahead started the ribs.
I failed to mention at first, the first thing you really need to do is get rid of the thermometer that comes with these things and get a good one.
Now my target temp is closer to 300, but since I already had the thin blue rolling I went ahead and put them on.
Now that you have a good fire going, be sure to preheat your splits that you are using next. This will help speed up the combustion of the fuel and ensure a good clean fire.
The ribs have been on for about an hour and temp has climbed to 295 and that seems to be where it wants to run. I also need to add that I leave the firebox door open to make sure the fire gets enough air.
Please stay tuned for the rest of story.
First, start out with a chimney full of lump or briquetts, today I'm using Royal Oak briqs.
Once they've ashed over, dump them into the corner of the fire box.
For my splits, today I'm using a mixture of apple, cherry, and pecan. It's what I have on hand that's already split to size. The size that I use is normally between 1.5"- 3" wide depending on the the thickens and between 10"- 16" long.
Once you have a bed of coals started, you can now start feeding it with 1-2 splits at a time.
At first you will get some puffing white smoke.
THATS NOT WHAT YOURE LOOKING FOR!!! Give it a few until you have a small HOT fire and that's when you'll have the thin sweet blue stuff.
That's what you're after right there or just clear heat!!
For today's cook, I found a cheap rack of baby backs and hit them with some Simply Marvelous Rubs.
Once the temp got the 230's I went ahead started the ribs.
I failed to mention at first, the first thing you really need to do is get rid of the thermometer that comes with these things and get a good one.
Now my target temp is closer to 300, but since I already had the thin blue rolling I went ahead and put them on.
Now that you have a good fire going, be sure to preheat your splits that you are using next. This will help speed up the combustion of the fuel and ensure a good clean fire.
The ribs have been on for about an hour and temp has climbed to 295 and that seems to be where it wants to run. I also need to add that I leave the firebox door open to make sure the fire gets enough air.
Please stay tuned for the rest of story.