Recent content by ChrisP

Post-Mortem from my 1st Overnight Cook 1. Make sure the charcoal grate is positioned right so that it allows all the bottom vents to close. 2. I'm going to reduce the number of coals I start with next time. I started with 20 coals this time and it seemed to get too hot too quick. 3. Reduce the...

Bill...I was abe to determine that it was the charcoal grate that was keeping the last bottom vent from closing...I'll post my post-mortem shortly

Alright...just got back from the daughters soccer game. The ribs have been lubed, foiled and are back on the smoker. Pulled the pork...it was nice and tender althought I will probably run it up to 195F next time. The brisket taste good, not as juicy as I would probably like. Had a tough time...

Pics Updates My BBQ Partner...he bailed on the all night smoke and went and curled up in bed.... The Ribs pre-smoke The Brisket at 4am....165F....see my previous post...I foiled it and put it back on the smoker. I'll have pics of the butt and the finished brisket this afternoon...

Got the temp under control last night and managed to get some sleep. The Maverick alarm went off at 4am on the brisket (185F). Half asleep I pulled the brisket, foiled it and had it on the way to the cooler before I woke up enough to realize I should take a second temp somewhere else. Sure...

agh....tempature spikes.....all vents closed...temp still rising....added cold water to the pan temp still rising....my gas smoker is in the corner laughing at me at this point....

Haha...I thought I was playing it safe. I figured if the brisket turned out like shoe leather we still had the butt and ribs.

Bill, I'm not going anywhere anytime soon. Got two good footbal games on, one high school, one college. I've already adjust the top vent back to 100% open. Monitoring the temp closely.

Forgot to mention... All bottom vents closed...Top vent 50% closed...

Two hours in the temp has finally stabilized. Definitely much different (and more enjoyable) from cooking on my gas smoker.

Thanks Bill for all you input...I really appreciate all your help.

Maverick says the brisket is at 113F and the pork is at 70F....Seems awful quick for the brisket to be that hot....I havent cooked a brisket before so if anyone has any feedback let me know. If it doesn't turn out, the dog will be eating well for the next week.

LOL...The foil was what I used when I put the initial rub on to let it rest....Its on the smoker no foil...I don't foil anything on the actual smoker

What a great night to smoke...some good high school football coming on ESPNU...and lots of cold beer...quick question if anyone is still logged on.... I just discover I have a bottom vent that won't close all the way...can i close the top vent some to slow the tempature rise? It seems to be...

Alright first update....smoker is going and the meat is in the smoke I started with 20 coals.. @ 150F - I set the bottom vents to 0-25-100 respectively @ 200F - I set the vents to 0-0-25 The ring...I like alot of smoke... The Brisket...I trimmed it alittle heavy..made a note so I don't...