Smoke In Miami

[FLBentRider]

Ramp usually refers to a stepped increase in temperature. This is done using a PID (which is a very accurate temp control device)

A Ramp (up) program example:

150F for 1 hour

160F for 2 hours

170F for 1 hour

etc..

in my world, for a pork butt, I use the first Ramp to preheat - 275F for 1 hour - I put the meat in at the 30 minute mark.
The second Ramp I set to 200F for 23 hours. (it never gets that far) I take the meat out after the smoke, foil wrap and put into a 200F oven until the IT is 195F.

[La Quinta]

Welcome Jeff...nice to have ya here...lots of peeps to point a fellow Floridian (I am at heart) in the right direction...please feel free to have fun on this forum!!! Everybody just loves good food...

[JF7FSU]

Well my OBS came in today and I put it together.  I am going to Bass Pro Shop first thing to get a few starter pucks as my shipment was delayed for some awful reason.   So I am going to try my initial voyage with a brisket I just picked up from Costco, its 5.2 lbs.  Tell me if this is about right? 

1) I think I need a total cooking time of about 8 hours?
2) temp should be about 220?
3) I will use hot smoke the first 4 hours.
4) I will use the mustard and some kind of rub.

After the 8 hours I will FTC it for about 2 hours.   Will this work?

[FLBentRider]

That sounds like plenty, but time is a large variable in smoking.

[JF7FSU]

Would you recommend less time or transferring it to the oven after the hot smoke?  Most of the recipes I see are 6-10 hours, I figured I would split the difference.

[FLBentRider]

I would monitor the internal temp to around 180-190F

[JF7FSU]

Dagnab it, my ET-73 is shipping from Yard and Pool and won't be here until later in the week.  All I have is a digital stick thermometer.  I guess ill check it after 6 hours.  Thanks for the tip.

[JF7FSU]

Hi Guys,

One last thing I havent seen addressed here is cleaning the OBS.  How should I clean it?  With a cloth, hose, soap and water?  I'm sure the racks need to be scrubbed but what about the V plate and interior?

[FLBentRider]

I leave the interior alone.

I wash the racks, bowl, V-tray, and the bottom tray.

I soak in the sink, scrub (if needed) and run through the dishwasher.

If the interior "seasoning" starts to flake off, I brush it off.

[JF7FSU]

Thanks FLBentRider.  My V-Plate doesn't seem to fit that great and it seems awful close to the bottom rack, is this normal?  Its not loose or anything but it just kind of sits there and doesn't seem to mate with the outside brass fittings.

PS Picked up a 48 pack of apple pucks this am and already seasoned it.  I got the brisket in the fridge marinating in Mustard and rub and will put on late tonight for lunch tomorrow. 

[FLBentRider]

The "V" goes down.

It should look like it would funnel drippings into the water bowl.

Sounds like you have it upside down.

[JF7FSU]

I have the 4 rack OBS.  I am sure I must be doing something wrong.  There are 3 brass fittings on either side to hold the V tray that are in a obtuse v pattern.  When I place the tray in it seems to balance on the bottom point of the V on the middle brass fitting thus it is not secure.  Am I supposed to unscrew the brass fitting?  

EDIT: I got it now. I have to snap it under the middle brass fittings....DUH.

[westexasmoker]

Its kinda like putting an oven rack in, you have to angle the tray down then up as your sliding it in.

C

[FLBentRider]

Mine only has 4 fittings. two on each side, front and back.

[Bradley (Head Office)]

Mine only has 4 fittings. two on each side, front and back.

The older smokers only have 4 brass pins 2 on each side.
The newer smokers have 6 pins 3 on each side we did this so the drip tray could not be put in upside down

Brian