Finally Beef Ribs

Hi All Well I'm finally getting around to smoke some beef ribs. Picked up a package of Angus Short ribs at RD..Trying to smoke them on my converted E Smoker, having a very hard time with keeping temps down. I have to leave the top half open to get temps in the 250-275 range, once it gets covered the temps go up real fast Checked my terms before in boiling water they were all right on. I took some pics of the ribs before posting, but they weren't good enough to post, hopefully the finished ribs will be good to post?

Old Beef rib post http://www.bbq-brethren.com/forum/showthread.php?t=204362

Same problem I had last time smoking a chicken. This time I added some vents/dampers, only used a 1/2 Weber chimney, made a circle, put 3-4 Kingsford Blue to get things started. Closed or open with the vents/dampers still the temps went up real fast.
Don't know what else to do?? Maybe next time try the snake method?. Use lest charcoal.
Well after 2 1/2 hrs and with the top just closed temps are holding 261, me thinks the it is coals are dying down?
Any thoughts/idea's with the temp problems that I am facing.
Ribs are at 171* after 2 1/2 hrs.
Here is a link to what my E conversion looks like. http://www.smokingmeatforums.com/t/161245/can-this-be-done
Thanks Dan
PS I didn't want to fire up my COS just for 1 rack of beef ribs.

Wow

Hi All WOW 135 views and No replies. Guess I'm on my own on this one.:decision:
Temps went down too 200 (coals were dying out) I lit about 10/15 more coals and the temps sky rocketed once again. I had lava rocks in water pan to try and stabilize temps. Hard to believe that small amount of coals can generate so much heat.
There has to be a way to regulate temps, like WSM?
Thanks Anyway
DanB
The ribs are reading 199 after 5 hrs and almost probe tender.:clap:
Going to wrap and rest till dinner, bout 2 hrs.

Ribs

Hi All Thanks for the replies..The ribs are looking good.

I'm going to play around with the smoker some more and see "IF" I can plug up the holes/leaks. Trouble is smokers needs an air inlet and a outlet? Just like on an offset, you have a chimney stack to get air out and the door vents to get air/oxygen to fire.

I really thought this was going to be a no brainier.
Thanks Again DanB

Hi the rectangle hole on side was sealed up, gotta seal the round hole on the bottom, see what happens next time.
When I purchased the E smoker 2 years ago, the same company Master Forge had a charcoal one,almost the same setup as the E smoker. That is why I thought this would be a NO brainer
http://www.smokingmeatforums.com/products/master-forge-charcoal-smoker

Thanks Dan

SkinnyVinny said:

Nice looking ribs!

Yup, no doubt you need an inlet, I think the problem is your you have too much or unwanted of an inlet. On my UDS, I have standard 3 holes on the bottom, and I usually have 2 sealed off and one with a ball valve about 1/2 opened. Not very much and it holds temps at 250 pretty solid.

Hard to tell by your design, but I guess the main culprit for you is either that hole on the bottom, or the front rectangular door thing. Are you able to control either? Do you have a pic of your current setup?

Click to expand...

Here is a pic. I had both top and bottom holes/vents plugged at times trying to control temps.
Thanks Dan

Ball Joint

SkinnyVinny said:

I think if you add a ball joint valve you'll be rockin!

Click to expand...

Hi All That was first thought to put a 1/2" ball vavle, on the bottom and 1/2" pipe on the top.I saw a pic some where they used a lid with holes for better adjusment of the air flow.
Ribs tasted reall good. Could have cook just a tad more.
Got another 3 racks in the fridge, maybe next time on the COS.
Thanks Dan.

Temps??

Hi All I sealed the smoker the best I could , got all the openings on the bottom sealed, except the 2 hole vent/damper..Still I didn't have much control on temps, started with the snake method, took forever to get the temps to go up, so I lit another 1/2 Weber chimney, them temps really went up.
When I was done smoking,played around with the vents some, the smoker was holding temps with the vents both open and closed, didn't seem to matter to the smoker, if they were open or closed. I'm puzzled
Thanks Dan

Temps

Hi All Guys/girls any idea whats going on with my conversion? There has to be a way to control temps, like with a UDS or WSM. If I could get it temps under control, it would be a good small smoker, when needed.
Thanks DanB

Air Leaks

Hi Don't know where there could be air leaks..I think I did a really good job of sealing whereever I could find the leaks.
Not sure how long it held temps with the vents closed.
Going to try the flashlight method, and see what happens.
Thanks Dan

Photo's

Hi When you get a chance post the photo's. I do see smoke come up from the lid, not much but some.
Thanks Dan

Temps Control

Hi All I guess I'll just have to give it another try, and see "IF" I can control the temps...Not much left to try, but this time start with fewer coals, and see what happens. Would like to stay in the 250-275 range, if possible.
Thanks DanB