Got my 4 rack DBS yesterday seasoned it and prepared ribs in susanminor rub recipe and going to use 3-2-1 method. got through 3 hours of smoke (chose hickory) and wrapped in tinfoil and added a little apple juice and placed back in and rotated racks. do i remove the water pan? cleaned out the pucks and filled it again with clean water but should i remove it?
No, keep the water filled pan in the smoker. It'll catch any fat or anything else that may drip. Be sure to post some pix
thanks for the quick reply geeesh this site has more info and help than i could of imagined I assume it should be clean water ash removed?
yep once the smoking is finished empty the water and spent pucks and refill.
thanks again how do you posts pics?
you have to upload pics to a place like photobucket. Then place a link to the pic in your post here.
seams like my new fav word is thanks. can't believe this much activity and help available glad a bought a bradley and not even sure of the results yet the forum and info is worth the price of the smoker. This forum makes a good product great
Here's a link on posting pix -
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11 (http://www.susanminor.org/forums/showpost.php?p=768&postcount=11)
W E L C O M E to the Forum got smoke!
You've got questions. Ask away.
ok ribs are done now do i let them set uncovered for awhile? ???
Dig in - they'll be fine just like that.
thanks again
;D
Well they are definatley smokey a bit of an acrid after bite that is fading abit with age. Is this normal for hickory wanted apple but couldn't get any at the time i got the smoker. Maybe the last step should have basted with more sauce but they are pretty decent for my first attempt
Hickory is a little more potent than apple, but I wouldn't think it should be too overpowering. Wondering maybe if your vent was closed.
vent was 1/2 open
I leave my vent fully open for everything, maybe that will help.
How many hours? I use hickory as my main wood and don't seem to have a problem of oversmoke - but it is also a matter of personal preference. Don't know if it makes a difference but I always cook with the vent wide open.
3 hours of smoke just had some re heated and they acrid taste was less any ideas?
When the smoke finished did you knock the last puck off the burner?
nope ??? ::) :'(
Quote from: got smoke on July 11, 2010, 06:19:23 PM
nope ??? ::) :'(
Well you know better next time.
It's all a learning curve.
Alot of us use Bubba Pucks and that way we don't have to worry about it.
bubba pucks from the pool supply place? is that the best spot to order bisquettes as well?
The best place is to look for sales. Amazon has a 4 for price of 3 sale every now and then.
Quote from: got smoke on July 11, 2010, 06:44:47 PM
bubba pucks from the pool supply place? is that the best spot to order bisquettes as well?
For the puck pusher:
www.yardandpool.com
For my taste, three hours of smoke on ribs is too much, and I use a vent setting of 1/4 - 1/2. I generally apply two hours. My choice of bisquettes for pork is pecan.
Thanks Habanero, i have reheated some with a little more sweet bbq sauce and it mellows it out quite abit so overall my first smoke was a success!!! ;D