First time trying to smoke on a 22 inch OTS


 
K

Kevin Osborn

New member
I picked up a OTS on Craigslist brand new a few weeks ago and have used it a few times for burgers and NY strips and they've turned out perfect each time. This weekend babyback ribs are on sale at my local supermarket so I thought I'd buy a few packages and try to smoke them. I've got my own homemade rub that I'll be putting on them, but I'm looking for advice on the best way of smoking them. I'm planning on picking up some wood chunks tomorrow (I'm thinking hickory, apple, or maple) and am looking for some help as a first time smoker.

From what I've read from this forum, I know I need to use indirect heat and pile the briquettes up along side the kettle and keep them there (I plan on grabbing some fire bricks to do this), but I was curious how many briquettes I'd need. I've also read about the minion method, and this sounds like what I'd need to use as well. I've also read that I'll probably need to cover the rest of the bottom grate with foil to prevent any air coming up through other than where it's needed for the charcoal, as well as trying to keep the temp around 225-250. Can anyone else make any other suggestions or offer any tips for a first-timer? I'm really excited about trying this and am wanting my first time to turn out awesome. Any help would be appreciated!
 
Hey Kevin,

Your on the right track, the firebricks work great. I don't normally foil the bottom grate but I do use a drip pan. Put the edge of the pan against the bricks and it will help keep them from falling over.

All you need is 6-10 briquettes to start with for the temperature you plan on cooking at. I would use 2 chunks apple and 1 chunk maple for the smoke.

Depending on the type and size of ribs your doing you might need to cut the racks or use rib racks to get them to fit.

100_1892.jpg


For 2 racks of BBs I'll cut the racks in half if they don't fit lengthwise on the kettle.
 
Kevin I would just use a throw away foil pan as a drip pan if you have one. If not, the foil will work fine also. I haven't used maple chunks before but Apple is a very light wood and Hickory is a little strongs. I'd actually lean more towards Hickory than apple.
 
http://www.amazingribs.com/tip...oal_grill_setup.html

^^^That's not a bad tutorial.^^^

You also might check out your lid for any "out of round" condition. I've been down at my parents place and after having trouble with the temp I'd realize that somebody must've dropped the lid again. It's an easy fix though. Just take the time to gently bend the lid back to a round state, checking with a tape measurer or yardstick.
 
Hey, your zeal is obvious, and that's great. But don't get too carried away with the briquettes or you'll be fighting the heat and come out with charred ribs. You only need 3/4 of a chimney for a 22" doing ribs. DO NOT do a Minion and put a bunch of unlit coals under your chimney. That should be just right for a 3 hour smoke. How many racks are you doing? I can only put two racks on before I have to switch to a rib rack. Then I can do 3 - 5 racks. Reason being is you don't want the ribs over the coals.
 
After sitting in the fridge overnight with rib rub on it:
http://i301.photobucket.com/al...Grilling/rawribs.jpg

Halfway through, before adding another chunk of wood:
http://i301.photobucket.com/al...rilling/halftime.jpg

Pulled off after 3 hours:
http://i301.photobucket.com/al...rilling/finished.jpg

Side view:
http://i301.photobucket.com/al...rilling/sideshot.jpg

Dinner:
http://i301.photobucket.com/al...0Grilling/dinner.jpg

Overall, I'd say they turned out pretty darn well for my first time. I never made it to get any bricks, but it seemed like it still worked out. Thanks for all the great advice, everyone!
 
You must log in or register to reply here.

 

Back
Top