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PostPosted: Sun Jun 03, 2018 4:00 pm 
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Joined: Sat Jun 02, 2018 2:05 pm
Posts: 4
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


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PostPosted: Sun Jun 03, 2018 11:38 pm 
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Joined: Sun Jun 30, 2013 11:53 am
Posts: 459
Location: Preston, Victoria
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.

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PostPosted: Mon Jun 04, 2018 7:01 pm 
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Joined: Sat Jun 02, 2018 2:05 pm
Posts: 4
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.


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PostPosted: Mon Jun 04, 2018 7:05 pm 
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Joined: Sat Jun 02, 2018 2:05 pm
Posts: 4
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.


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PostPosted: Sun Jun 10, 2018 12:57 pm 
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Joined: Sat Jun 02, 2018 2:05 pm
Posts: 4
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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