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J

JimB

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I decided to try another round of babyback ribs for my son and grandkids. I found a bag of Stubbs bricketts at wally world, so I thought I would give them a try. I put my usual rub on 4 slabs and put them in the fridge on wed night. I probably left them in too long. I started the smoker at 4:30 on Thursday afternoon. I used the tin can method of lighting the charcoal. Filled the water pan with hot water. After temp got to 200 I closed two of the vents to 30% and the 3rd to 50. The temp went up to 245. I had a remote temp probe on the top rack. Put the ribs in two rib racks and put one on each rack. Within 20 min the temp started dropping. Outside temp was 20 degrees and slight wind. I opened all the vents to 3/4. Temp continued to drop. I got out my welding blanket and wrapped the center section. Within 20 min the temp was 280. I closed the 2 vents on the windy side and closed the 3rd to 25%. Temp stayed at 248 for the rest of the time. I foiled the ribs and added some apple juice at the 2 hour mark. Ribs cooked for another 75 min. Removed from the foil and put them back on laying flat for 45 min. Sauced them and let them cook for 30 min. Pulled them and foiled for 15 min. The ribs had only a slight smokey taste and not much of a smoke ring. One of the ribs seemed tough. Put them in the fridge overnight. When I cleaned up the smoker Friday morning, I noticed what I think was the prob. When I checked the charcoal pan the only area of charcoal that had burned was directly in front of the open vent. Most of the charcoal in front of the closed vents hadn't light. I had used 2 chunks of hickory and 2 of apple spaced around the ring. The wood near the two closed vents was barely scorched on one edge. Basically I had only used one chunk of wood to smoke for 4.5 hours. I had probably dumped half of a 15lb bag of charcoal into the ring to cook. Just estimating I probably only used 3 or 4lbs in 4.5 hrs. I baked the ribs for an hour at 250 when we got to my sons on Friday. Ribs were tender and seemed to have a bit more smoke flavor. Everyone pigged out so either they were good ribs or the kids were starving. Just thought I would share my latest. 3 smokes and still lots to learn.
 
I haven't used a WSM yet but I've read uneven burning using the tin can method does happen. For that reason some folks spread the lit coals evenly across the top of the charcoal ring.
 
JimB, welcome to the wonderful world of trial and (occasionally) error! If we're lucky, even the errors turn out at least edible, if not very good to great! There are a lot of threads here about the Minion method and a lot of opinions about "tin can" vs "spreading evenly". You've seen your results with the "tin can" method...if you are OK with it, then keep rollin'! If you want to try the "spreading evenly" method then give it a try! Charlie is correct when he says "some folks spread the lit coals evenly across the top of the charcoal ring" because he said "some folks", not "all folks". You evidently had great results - "Ribs were tender and seemed to have a bit more smoke flavor. Everyone pigged out so either they were good ribs or the kids were starving. Just thought I would share my latest. 3 smokes and still lots to learn."...so as long as you were happy with your technique it's all good! If you want to try the "spread evenly" method you may find that you like it better...or not!

Let us know what you try...and pictures are GREAT!
 
Just my 0.02¢ JimB.

I think the problem with the uneven burn may be due to only having one vent open. The fire will want to gravitate towards the oxygen source. (In this case the vent that is 25% open).
Try having all three vents open to some degree. The two vents you had closed, open them a smidgeon to let some oxygen in. (You can choke back the 25% open vent to compensate for opening the other two vents). And hopefully you'll get a more even burn.
 
Tony, your observation confirms my experience. I use the tin can Minion method and sometimes use an Auto Temp Controller. When using the ATC, I found that the burn migrates toward the oxygen supply. The "away" side was unburned. Now when using the ATC, I move the can from the center to more on the away from the air source to compensate - that works well.
 
Whenever I start my WSM vents are full open and I caref to fully spread my lit charcoal all over ensuring the basket is lit from every place
 
Mike Willis said:
JimB, welcome to the wonderful world of trial and (occasionally) error! If we're lucky, even the errors turn out at least edible, if not very good to great! There are a lot of threads here about the Minion method and a lot of opinions about "tin can" vs "spreading evenly". You've seen your results with the "tin can" method...if you are OK with it, then keep rollin'! If you want to try the "spreading evenly" method then give it a try! Charlie is correct when he says "some folks spread the lit coals evenly across the top of the charcoal ring" because he said "some folks", not "all folks". You evidently had great results - "Ribs were tender and seemed to have a bit more smoke flavor. Everyone pigged out so either they were good ribs or the kids were starving. Just thought I would share my latest. 3 smokes and still lots to learn."...so as long as you were happy with your technique it's all good! If you want to try the "spread evenly" method you may find that you like it better...or not!

Let us know what you try...and pictures are GREAT!
Click to expand...

Mike, I try to carefully word these posts and i am glad that you noticed that. I am a BBQ rookie in the grand scheme and my research hours still outweighs my cook hours at this point. The one thing i have learned from cooking and reading, is that in BBQ,...and life.,..there are zero absolutes!

I constantly read back to back posts that completely contradict each other and yet both have great results.

Why? because there are so many variables that can never be covered in most posts that its impossible to come up with the "only way" to do it.

No one else has your weather, your cooker, your fire, and your cut of meat. Every experience is different and experience is the best teacher. Through the magic of the internet we get to share that experience with the world and share experiences one cook at a time.

For back yard cooks like me there is only rule i personally think should be universal. BBQ is supposed to be fun not stress.

Don't stress Details like minute to minute cook times or temps to a specific degree.

The only other General rules i've found for myself are:
Start cooks early to allow extra time (finish two hours early= fine, finish two hours late = trouble)
Less is more: Limit the lit fuel to start and cut off temps on the way up. Bringing up is way easier then pulling back and catching on the way down.

Once you get into a general range then let the cooker cook and avoid over managing it.
 
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