Newbee - Taking my first shot at ribs this Weekend

[Flatulent One]

and I have a couple of questions. 

I just bought a stainless a few days ago and I'm going for a trial run of ribs.  I've read through many of the posts to get a pretty good feel for how to use the Bradley although I have also been left with a few questions which I suspect are very basic.  Can someone help me out?  I'd rather learn from your experience than goof it up the first time.

1.  I don't have bubba puck. When I seasoned the smoker, the second to last brisquette got slightly singed.  Is it still usable?  Can I at least use it as a Bubba puck?  Can I create a make shift Bubba puck by wrapping a brisquette in foil?
2.  Where do you insert the probe -- through the top vent?  Can the receiver sit on top?
3.  On the vent, I've seen tips from 3/4 open to full open (with full open appearing to be the majority opinion).  I plan on going full.  What instances, if any, would I want to fool with the vent?
4.  I understand the 3-2-1 with the tent, but don't quite get the nekkad version.  Is it just 3-3?
5.  If you go with the tent, do you heat the applejuice first?
6.  Why bother using the Bradley and fighting the heat fluctuations after the 3 hour smoking period?  After that, it seems to just be an oven.  Why not just use my inside oven to finish them?
7.  I'm hesitant to bake on the sauce in the last hour simply because I usually leave the sauce for the table.  Can I substitute a mop for this part of the basic recipe?
8.  What do you do if it starts raining?

[FLBentRider]

W E L C O M E  to the Forum Flatulent One !

and I have a couple of questions. 

I just bought a stainless a few days ago and I'm going for a trial run of ribs.  I've read through many of the posts to get a pretty good feel for how to use the Bradley although I have also been left with a few questions which I suspect are very basic.  Can someone help me out?  I'd rather learn from your experience than goof it up the first time.

1.  I don't have bubba puck. When I seasoned the smoker, the second to last brisquette got slightly singed.  Is it still usable?  Can I at least use it as a Bubba puck?  Can I create a make shift Bubba puck by wrapping a brisquette in foil?
2.  Where do you insert the probe -- through the top vent?  Can the receiver sit on top?
3.  On the vent, I've seen tips from 3/4 open to full open (with full open appearing to be the majority opinion).  I plan on going full.  What instances, if any, would I want to fool with the vent?
4.  I understand the 3-2-1 with the tent, but don't quite get the nekkad version.  Is it just 3-3?
5.  If you go with the tent, do you heat the applejuice first?
6.  Why bother using the Bradley and fighting the heat fluctuations after the 3 hour smoking period?  After that, it seems to just be an oven.  Why not just use my inside oven to finish them?
7.  I'm hesitant to bake on the sauce in the last hour simply because I usually leave the sauce for the table.  Can I substitute a mop for this part of the basic recipe?
8.  What do you do if it starts raining?

1. I'm not sure how well that would work. Maybe you could make a bubba puck out of foil.
2. Top Vent or door - It doesn't really matter
3. Honestly it does not seem to make much difference as long as  its open
4. Yes - watch them the last hour or two
5. I don't - go with room temp
6. You can do that as well if you like
7. Yes - I have started mopping with rice wine vinegar
8. I keep mine on a covered patio - you will need to keep the smoker dry.

[SnellySmokesEm]

Welcome - Looks like FLB has ya cover.  Good luck, have fun and enjoy.

[GusRobin]

1.  I don't have bubba puck. When I seasoned the smoker, the second to last brisquette got slightly singed.  Is it still usable? 

probably depending on how cooked it is.

Can I at least use it as a Bubba puck?

yes

Can I create a make shift Bubba puck by wrapping a brisquette in foil?

i wouldn't wrap it as it may jam. You could do this manually.Load the chute with extra pucks. e.g. if you want 3 hrs smoke put in 9 pucks plus 3 more. Pay attention to when the 9th puck goes on the burner. (2 hours 40 min). go in with  some tongs and remove the wood puck that is next to the burner (the 10th one). after 3 hrs go and use the tongs to move the 9th puck off the burner. This will keep the 9th puck from overcooking, and the 10th from singing. Then go and buy a bubba puck. 3 are good, but if the budget is tight, one will work. In the above example you would put in 9 pucks and then the bubba and then 2 pucks.

2.  Where do you insert the probe -- through the top vent?

I hang mine between the door and the cabinet(shut the door on it)

Can the receiver sit on top?

I assume you mean the maverick? the transmitter can sit on top. You want to keep the receiver with you. 

3.  On the vent, I've seen tips from 3/4 open to full open (with full open appearing to be the majority opinion).  I plan on going full.  What instances, if any, would I want to fool with the vent?

opinions will vary. My answer is never. Mine has been wide open since the day I installed it.

4.  I understand the 3-2-1 with the tent, but don't quite get the nekkad version.  Is it just 3-3?

I would go 3 -3ish Go by tenderness of the meat not time. Plan about 3 but check after 2

5.  If you go with the tent, do you heat the applejuice first?

I imagine you would to improve recovery time. I have a second element installed so I don't worry on recovery time. I just add it in.
[

6.  Why bother using the Bradley and fighting the heat fluctuations after the 3 hour smoking period?  After that, it seems to just be an oven.  Why not just use my inside oven to finish them?

Nothing to say not to, some do. Again I have a PID and second element so I don't worry about temp fluctuation.

7.  I'm hesitant to bake on the sauce in the last hour simply because I usually leave the sauce for the table.  Can I substitute a mop for this part of the basic recipe?

Go for it. As CRG says: it is dead you can't hurt it" But part of the fun with the Bradley is experimenting. I keep a log of all my smokes so I can make adjustments or just remember what I did last time.

8.  What do you do if it starts raining?

Get wet. (sorry I couldn't resist). I built a shed for mine. But before that I cooked on the front porch (wife wasn't too thrilled) or in the garage, or just watch the weather and plan accordingly.
Hope this helps. Others will also jump in with comments. Feel free to ask any more questions.

[Flatulent One]

Excellent, excellent, excellent.  Thank you  FL and Gus!

Yes, I meant transmitter, not receiver.  Oops.  If I can close the door on the probe line, that problem is solved.

One other question I forgot.  FTC . . . how long?

[Pachanga]

There is a very important distinction between an oven and the Bradley.  The Bradley is designed to be used as a dry heat or a moist heat environment.  The oven is designed to be dry heat unless you want a braised product by putting it in a sealed container.  I am a proponent of 100% Bradley using moist heat 100% of the time.

Naked ribs are 7 to 8 - 0 - 0 but could be shorter depending on cabinet temperature.  Put the ribs in. Smoke for your preferred time.  Take them out when ready.  I do suggest a slather and mopping as necessary.  

Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0

I Prefer to Smoke Totally Naked - A Brisket and Ribs Manifesto
http://forum.bradleysmoker.com/index.php?topic=12455.0

To Mop or Not to Mop – That is the Question
http://forum.bradleysmoker.com/index.php?topic=14240.0

Calling All Mop Recipes
http://forum.bradleysmoker.com/index.php?topic=14446.0

Good luck and slow smoking,

Pachanga

[FLBentRider]

One other question I forgot.  FTC . . . how long?

I don't usually FTC ribs - but when I do I FTC'd them all together in a big foil bundle, and I put a couple of foil wrapped bricks in the bottom - kept them warm for more than 6 hours.

[ArnieM]

I don't FTC ribs unless they're done way ahead of time.  Other than that I just let them rest 15-20 minutes covered with foil.

I usually don't sauce the ribs but put sauce on the side.

I do them without the foil boat and with a mustard slather.

My probes go in the door rather than the vent which, of course, is always wide open.  There might be a bit of smoke leakage but no big deal.

You have to cook the ribs to 'done' instead of 'time'.  Time is just an estimate.  It will vary depending on the quality of the ribs.  They're not all created equal.

You can finish in either the Bradley or the oven.  But, you might have a better use for the oven.  Maybe some Jalapeno cornbread in a cast iron pan and or baked beans?

Good luck.

[Flatulent One]

Wow.  There is some really impressive info on here.  Thank you for all of the great info.

Follow-up questions.  

Would it work to do the boat and nekkad side by side at the same time and compare the results?  I'm thinking smoke together 3 hours, pull one and boat it and leave the other alone.  Would that work or does one process screw up the other?

If I go nekkad with a mustard slather, at what point do I first open the door to look and see if I need to mop?

Once I start mopping, how often (I know how to tell on an open pit, but don't want to open up the Bradley more than necessary)?

What cut of ribs do your recommend I start with for the first try?

[ArnieM]

You can probably do both nekid and a boat at the same time.  I'd put the boat on a rack above the nekid ribs.  If below, it will block/absorb a lot of heat.

Don't forget to dump the water bowl and refill it with boiling water after about 4 hours.

I don't normally mop.  When I do, I use a squirt bottle of my favorite liquid.  Faster than using a traditional mop/brush (keep that door opened as little as possible).

If you want to mop, I'd do it at the 4 and 5 hour points.  At 6 hours, time to check for doneness.

Meat pulling back from the bone is one way.  Two other methods are to stick a toothpick between the ribs to check tenderness or to pull apart a couple of ribs to see how they separate.

If not done yet, give 'em another mop and put them back in for an hour.  They will dry out if cooked too long.

[squirtthecat]

Ditto on the spritz.   I use a mix of 1/2 apple juice and 1/2 apple cider vinegar..

Open door.
Close mouth.
Spritz quickly.
Close door.
Step away from the fumes and breathe..

[Pachanga]

What cut of ribs do your recommend I start with for the first try?

I like a St. Louis Cut as do several others on the board.

Pachanga

[Habanero Smoker]

I'm one of the few that finds the vent useful. Here are the guideline to start with, then work from there.
What is the purpose of the vent?

I do find a difference when something is fully cooked in the Bradley, or when it has been moved to the oven to finish. Some can not tell the difference, but I definitely do. When left in the Bradley dripping hit the drip pan, and some of it vaporizes adding additional flavor to the food. This is how the distinct flavor is produced in a propane smoker. Overall, either method will provide good results.

[Flatulent One]

I'm in Denver -- at altitude.  Do I need to consider any adjustments for altitude?

[Habanero Smoker]

Hi Flatulent One;
Welcome to the forum.

There is a member from Denver, who hasn't posted in a while, and this question came up. He never made any adjustments in the way he smoked/cooked. With high altitude I believe you only need to make adjustments when you are baking, boiling, or braising foods. Though I have posted in the past that I believe that the higher the altitude, and lower barometric pressure you don't need as wide of a vent opening. Just a thought, I don't have anything to substantiate it.