New Guy Question

T

Tosspot85

New member
I just picked up my Model #2 today and set it up for the recommended "seasoning" ...followed directions and saw smoke after a short while.....went back two hours later and noticed the "power" light was no longer lit.....is that normal....?  Still smoking but wondering if I have a problem...

Thx

Tosspot
 
Fair question my friend.

First off: welcome.

Secondly: that's normal. The unit is toggling on/off just like an oven would to regulate heat. That light means there is current flowing through the heater... Not whether your unit is functional.

Good luck!
 
Welcome Tosspot!  The light on the unit will be on while the heating element is heating...when it shuts off, the unit has reached the desired temp (or slightly higher because of the temp swings).  As you get going, you might want to consider buying a remote temp probe, like the Maverick, that provides a remote method of monitoring heating temp and internal temp of the meat that you are smoking.  With the remote unit, you will be able to check the temp within the unit and notice at what temps the unit red light will come off and off.

Cheers!
 
Thanks for the heads up....I just put in my first load of baby backs .....3 racks....plan on 5 hours.....I used two of the dowels that Steve included with the unit.....is that about right or too much?  I guess I will find out in a few hours. 
 
Ribs usually requires less wood (2 or 2.5 oz). However, intensity of smoke flavor is highly personal.  5 1/2 hrs no peek.  Wrap in foil for @least 30 min to rest before eating. Enjoy!
 
Two dowels of the hickory may be too much but you will know when you taste them.  These smokers don't need much wood to produce good flavor, so 2-3oz for short smokes for poultry/ribs, and perhaps more like 6oz for longer smokes, like Boston butts that may require upwards of 12 hrs for good pulled pork.

5 hours for BB ribs should be perfect...I usually apply a BBQ sauce after 4 hours and let them go for another hour or hour/half.  Check them after 5 hours - if the meat is pulling back from the bone, then you should be ready to go; if not, give them another half hour.  I also like the idea of foil wrapping for 30 minutes after you finish before enjoying...

Let's us know how you made out!  Cheers
 
Thanks...yeah....I was afraid 2 might be a tad much....oh well I will wait and see.....not a big sauce guy....like dry rub ribs mostly.....I'll cross my fingers and hope they arent too bitter.....
 
DivotMaker posted in another part of the forum:  "I just weighed a 2 3/4" dowel - it was 1.76 oz.  I guess this equals about 1/2 oz. per inch of dowel.  Hope this helps!" 

This might be a good guide for the future.  Depending on the length of the dowels, you might be spot on! 
 
Happy to report that my maiden effort in my#2 was a great success.....the baby backs came out absolutely perfect!  Next time I might dial back on the amount of wood but I loved the ribs....did 3 racks so the wife and I will be killing them for a few nights! Especially liked the tip of wrapping them in foil for 30 minutes post smoking.  Kept them really moist. Can't wait for my next effort! Thanks for the feedback.....I'm sure I will b back for more!
 
That's great, Tosspot!  First smoke success stories make us all happy, happy, happy!  As you can see, you can make some really great Q without a lot of effort!  How long did they cook?  When I do 3 racks in my #1 (from Sam's, so they're pretty big and meaty), it usually takes about 5:45 to get them to the "fall off the bone" stage.  Unlike some, I don't wrap ribs post-smoke.  I just bring them in and slice them!  I find wrapping softens the bark a bit, and I like it chewy. ;D  Always a trade-off on wrapping.  I do, however, wrap and rest large cuts (pork butts, brisket).  That makes a big difference in them!
 
I cooked the 3 racks for 5 hours even......couldn't wait any longer!  Looking forward to the next effort.....brisket probably......
 
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