how many pucks to load

[laserdoc]

Hello,
New to the site and new to the smoker. Just got it today for my birthday ;D
Plan on cooking some ribs for the first thing.
How many pucks do you use if your cokking some baby back ribs?
Thanks!!!

[pfowl01]

Welcome to the forum ;D
How long you smoke them is up to you...I smoke mine for four hours. I think most people go somewhere between 3-4 hrs worth. Each puck is 20min worth of smoke.

[LumpyDVC]

For ribs I'd go 3 hrs max to start and judge from there.

I like 3 hrs, gives a good full smoke flavour, BUT my wife only
likes about 1 1/2 hrs of smoke. She finds 3 hrs to be too much
/ over-powering.

Less is always better than too much in my book.

Try 3 then adjust from there, I also find I only like 1hr of smoke
on my chicken. Briskets I do a full 4 hrs.

That's the fun part, trying it out and seeing what you like.

[muebe]

Also different wood types offer different intensity of smoke and flavor. Most fruit woods are lighter and less intense as compared to hickory or oak. Also mixing different wood pucks can create great flavors and aromas. So go ahead and experiment. Personally the most amount of time I ever smoke is 4 hours and that is when I smoke a large piece of meat like a butt or a brisket.

[laserdoc]

thanks guys. I see it will all be an experiment in the works.
Looking at the recipe book it says to cook them for an hour in the oven then toss them in the smoker 2 to 3 hours. You all think 8 pucks is a good place to start then let it continue to cook another hour after they are gone??
Also do you move your meat from bottom to the top racks during the process?

[ArnieM]

In general, you can go here for recipes and techniques:  http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes

Many members use this one for ribs:  http://www.susanminor.org/forums/showthread.php?581-How-To-Make-Ribs-in-a-Bradley

I've never done anything from the Bradley book.

Also, remember how many pucks are required.  For an 'n' hour smoke, you'll need (n * 3) + 3 pucks.  The extra three are needed to push out the last of the pucks used for the smoke.  An alternative is to use "Bubba Pucks".  They are aluminum pucks used as pushers so as not to waste any 'real' pucks.  They can be found at yardandpool.com.

Keep the vent at least 3/4 open.  Mine is 'stuck' full open.  If you're doing more than one rack, rotate top to bottom, front to back periodically.  Open the smoker door as little as possible.

Good luck.

[Hiram]

I may be full of crapola but, I would put them in the smoker first then the oven. My reason would be the meat will absorb more smoke in a raw state rather than after the oven which will seal the outside of the meat to some extent. Some meats that cook quick I sometimes use just smoke for an hour or two then heat to cook, this procedure is not to be used for chicken as sitting uncooked is not good.

I only smoke butts for 4 hrs, there is a point reached where the meat will not absorb more smoke as it starts to cook.

[Jim O]

Welcome laserdoc!

I never put them in the oven. I use the 3-2-1 method and they always turn out great.

Jim O

[beefmann]

welcome aboard,
321 is a good way to go and I generally  smoke for 3 hours, then continue to cook till done , box temp of 225 and meat temp of 170 to 180

[TedEbear]

How many pucks do you use if your cokking some baby back ribs?

Be careful if you do the 3-2-1 method on baby backs.  That is a suggestion for spare ribs and baby backs are smaller. You don't want to overcook them.  2-2-1 works well for me. 

I usually put in 5 pucks.  After the last puck pushes off into the water bowl there is still a good amount of smoke in the chamber to give me 2 hours worth of smoking before I transfer the ribs to the foil and apple juice.  BTW, you can make your own puck savers for free if you get some 2-inch diameter pipe and cut your own.  Bevel the edges so they slide easier.

[TedEbear]

How many pucks do you use if your cokking some baby back ribs?

Be careful if you do the 3-2-1 method on baby backs.  That is a suggestion for spare ribs and baby backs are smaller. You don't want to overcook them.  2-2-1 works well for me. 

I usually put in 5 pucks.  After the last puck pushes off into the water bowl there is still a good amount of smoke in the chamber to give me 2 hours worth of smoking before I transfer the ribs to the foil and apple juice.  BTW, you can make your own puck savers for free if you get some 2-inch diameter pipe and cut your own.  Bevel the edges so they slide easier.

[laserdoc]

ok stupid question here. the 2-2-1 is two hours smoke at 200temp and 1 is what?
same with the 321 3 hours smoke 200 temp and 1=?
guess I will fire it up know

[ArnieM]

If you read through the link I posted -

http://www.susanminor.org/forums/showthread.php?581-How-To-Make-Ribs-in-a-Bradley

All is explained quite well.

[laserdoc]

well it was a sucess with the whole family. Did 4 slabs of baby backs. Turned out perfect ;D

[TedEbear]

ok stupid question here. the 2-2-1 is two hours smoke at 200temp and 1 is what?
same with the 321 3 hours smoke 200 temp and 1=?

As I mentioned previously the 3-2-1 is geared more for the larger spareribs, while the 2-2-1 is generally for baby back ribs.

3 - Three hours unwrapped on the rack with smoke

2 - Two hours wrapped in foil to steam and make them more tender.  I like to add a 1/2 cup (a little more if spareribs) of apple juice and save the drippings later to make a Vermont Pig Candy glaze. This step is sometimes referred to as the Texas Crutch.

1 - One hour back on the rack without foil to firm up the meat.  Add the Vermont Pig Candy glaze the final 20 minutes.

I leave the cooking temp at 225*F for all three stages.  Here is my latest result: