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Controlling heat with my smoker
http://aussiepitmasters.com.au/viewtopic.php?f=28&t=4414
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Author:  OscarBoots [ Sun Jun 03, 2018 4:00 pm ]
Post subject:  Controlling heat with my smoker

Hi Forum,

I'm a keen newbie with little idea how to use my new smoker.

I watched a couple of You Tube videos to get an idea what to do but found I was not getting up to the right temp to cook Brisket or Beef Ribs or the opposite, burning them to a crisp in a couple of hours.

My smoker is an upright smoker split into 3 parts, a link to the smoker is at the site below so you know what I'm working with;

https://www.kogan.com/au/buy/black-3-in ... VCEALw_wcB

Can anyone help me with controlling the heat? I'm using charcoal & I have no idea how much to use & probably use too much as I don't want to run out before the meat is cooked.

I've got a meat thermometer which is supposed to be around 65 celsius for beef ribs (I've read) but I find the heat from the charcoal can fluctuate burning my meat if I leave it for the 6-7 hours I thought it would need.

I'm mainly cooking big beef ribs about 4-6 centimetres thick.

Can anyone give me a run down on the steps I should take & what to watch out for to get nice slow cooked ribs from my smoker?

Thanks

Author:  Gary [ Sun Jun 03, 2018 11:38 pm ]
Post subject:  Re: Controlling heat with my smoker

Get a pit thermometer so you know how hot it is cooking, so you can perhaps take out some charcoal if it's too hot, until you learn how much charcoal you need. I cook beef ribs at 275°f and it usually takes 7-8 hours to get to about 205°f.

Author:  OscarBoots [ Mon Jun 04, 2018 7:01 pm ]
Post subject:  Re: Controlling heat with my smoker

Thanks Gary,

How much charcoal would you use to cook for 7-8hrs?

As far as temp goes, I use the thermometer on the smoker itself before I put the meat on & after the charcoal settles down a bit.

My 4th go yesterday went ok, but I watched the temp in the meat thermo as well as the smoker & the meat got to 75 Celsius yet the smoker only showed 50 celsius (so maybe the smoker thermometer is broken.

I found it cooked the ribs in about 2 hours so I wrapped them in foil & let them cook for another hour.

They turned out ok but I shouldn't have to sit there thru the whole process.

So, do you think the heat control is my problem?

Also I think I'm too scared to leave the meat on after it's cooked to get that really 'fall apart' consistency, should I just trust the smoker?

Thanks for your help.

Author:  OscarBoots [ Mon Jun 04, 2018 7:05 pm ]
Post subject:  Re: Controlling heat with my smoker

Hi Again Gary,

Does your smoker get to 205 F only after 7-8 hours?

So does it only slowly increase in temp over that time?

Sorry for the dumb questions but I just want to confirm as this would mean I'm cooking way too hot.

Author:  OscarBoots [ Sun Jun 10, 2018 12:57 pm ]
Post subject:  Re: Controlling heat with my smoker

Hi Forum,

It looks like my first post is also my last post.

Either my question is too basic or it's in the wrong part of the forum...

I don't know so I'm off to another forum to get some answers.

Thanks anyway! :?:

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