sweet spot
- Thread starter BIG BOB
- Start date
DivotMaker
New member
Bob - you're probably not going to find the "sweet spot" with the smoker empty. When you have a meat load in there, and a water pan (even if it's filled with sand), you'll be able to dial it in. The meat and water pan add mass to stabilize the temp. With the box empty, there's nothing to absorb the heat, so you'll see big temp swings.
I'm cooking a 8.75 lb butt now, and I posted (in the pork section) that I'm only seeing a +/- 5-degree swing in set temp in my #1. Try your sweet spot experiment when you have the smoker loaded. Also, 4 hours for the seasoning is plenty. All you're trying to do is coat the internals with creosote to remove the "machine oil and stainless steel" smell. You're first smoke will continue that process.
Good luck!
I'm cooking a 8.75 lb butt now, and I posted (in the pork section) that I'm only seeing a +/- 5-degree swing in set temp in my #1. Try your sweet spot experiment when you have the smoker loaded. Also, 4 hours for the seasoning is plenty. All you're trying to do is coat the internals with creosote to remove the "machine oil and stainless steel" smell. You're first smoke will continue that process.
Good luck!
UWFSAE
New member
BigBob, those temp swings have a lot to do with total product being smoked as well as ambient temps. Just like a freezer that is mostly full is easier to keep cool than an empty freezer, a smoker that is mostly full will tend to be a bit more stable as well. If you have Miss Lilly's Flavor Savor, or even a disposable aluminum loaf pan, you can fill it with beer or water to act as a stabilizing agent and have the added benefit of adding to a moist humid cooking environment.
UWFSAE
New member
I've done ribs both with and without the membrane; even without scoring the membrane, they're easy to cut for the final prep. The big advantage to leaving the membrane attached it is reduces moisture loss.
The biggest disadvantage, and one that usually drives me to take the time to remove it, is that it serves as a barrier to rub/marinade penetration; you will notice a more robust flavor if you get rid of it but by no means is it worth it if you're doing large quantities of ribs.
When removing, a pair of needle nose pliers will work wonders but the most consistent tools are a butter knife and some Viva paper towels ... once you get them started with the knife (at the second or third small bone) you'll find that the towel gives you a really good grip and you can usually remove it in one solid sheet.
The biggest disadvantage, and one that usually drives me to take the time to remove it, is that it serves as a barrier to rub/marinade penetration; you will notice a more robust flavor if you get rid of it but by no means is it worth it if you're doing large quantities of ribs.
When removing, a pair of needle nose pliers will work wonders but the most consistent tools are a butter knife and some Viva paper towels ... once you get them started with the knife (at the second or third small bone) you'll find that the towel gives you a really good grip and you can usually remove it in one solid sheet.
UWFSAE
New member
My advice is to keep your chamber probe on the middle shelf, about two inches away from the side wall (and use the clip!). Directly over the smoker box can skew your results, as can a placement too close to the vent or the product. Remember, internal temp for food is always more important than chamber temp; just keep an eye on the ribs (look for caramelization, pull back on the bones, the "bend test", etc.) and you'll be fine.
DivotMaker
New member
BIG BOB said:
You've already found the hotline, Bob!
