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having a bbq smoker > not having a bbq smoker

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LS21

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you know how the food channel/travel channel always love to show goddamn "best barbecue in the country" shows every other day

well, i got a yearning. ive moved away from texas so i do not have access to good bbq like i did before... the only thing left to do is make my own.

so it was amazon.com for a Weber Smokey Mountain bullet smoker. Costco for some racks of pork loin back rib. A local bbq store for some wood chunks and I was off.

Started at 830am, finished in time for Cardinals Eagles game.

Da Ribs lightly sprinkled with dry rub - 2 hrs
Da Fire with chunks of soaked Oak and Cherry wood
Da Smoker. dont want to explain the foil
Checking the firebox a few hours into it
Flipping the meat after 3 hrs
4 hours. All done
Cutting da ribs
Check out the smoke rings
fuck it i dont need no sides


Too busy cooking and eating to put effort into good photography. Fuck it. Best damn ribs ive ever had. It was fucking amazing.

Previously, I watched an Alton Brown episode and tried to mimic his oven-cooked-beef-ribs step-by-step. (Actually still have the dry rub with me). Wasnt even close. These blow it the fuck away
 
Weber Smokey Mountain smoker rocks. Love mine. Good job!

Now you get to play with smoke woods. Oak/cherry is nice. I like apple or peach.
 
Nice eats, looks like you've got a handle on it! I haven't done any serious smoking in awhile, but whenever I do grill up pork there is undoubtedly some fruity hardwood used, mostly cherry and apple. Congrats on your new acquisition and skillz!
 
Damn, smoking with the snow on the ground. 🙂 Those ribs look good. I haven't smoked anything since I did turkey on Christmas day. I'm waiting for some warmer weather before I fire up my grill and smoker.
 
Originally posted by: jinduy
what's the foil for?
Click to expand...

the smoke period is done at 230*. for the "finish", i had to crank it to 270*.

there are 3 small intake fans on the bottom, but there was no wind flow to circulate air to crank the temperature up.

if i had open the door fully open, most of the heat would escape. i figured to leave the door half-open, to get more air in, and less heat escape. (all it did was maintain the same temperature. i added some more hot coals and it did the trick)
 
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