42BBQ
is Blowin Smoke!
Hey everybody,
Been a couple of posts recently about cooking rib tips and also a great thread by Bandit about fire control with stickburners. I had some leftover rib trimmings in the freezer so I thought I'd fire up my Meadowcreek offset and try a few things out. First off I took my charcoal pan insert and dropped it in where I would have it if I was using the MC as a grill. I then filled the charcoal pan up with water. The pan is about the same dimensions as the cooking grate and sits six inches below the grate. Then I fired up a bigger batch of oak splits than I normally start with but let it all burn down to coals before doing anything else. Once I had a good coal bed I cut back on the draft and let the pit come up to temp.
The rib tips I just seasoned with a little MC spicy bbq rub and MC brisket rub. I didn't sauce glaze or wrap. I started spritzing them with apple/raspberry juice a few hours in.
The water pan gave me so much more control over the pit temp. I had a hotter, cleaner burning fire than what I am used to but still had a nice temp range from 225 to 250. I found it incredible easy to keep the temps where I wanted them but still keep a nice hot fire burning. My temp swings were far less dramatic and my fire was stickburning perfection. The sweetest, blue smoke I've been able to acheive yet while stickburning. I was in heaven. The pic of the smoke stack shows my "smoke" while cooking at about 230*
Here are some shots from the cook, enjoy, thanks for looking.
http://s1207.photobucket.com/albums/bb470/kendrafus7/
Been a couple of posts recently about cooking rib tips and also a great thread by Bandit about fire control with stickburners. I had some leftover rib trimmings in the freezer so I thought I'd fire up my Meadowcreek offset and try a few things out. First off I took my charcoal pan insert and dropped it in where I would have it if I was using the MC as a grill. I then filled the charcoal pan up with water. The pan is about the same dimensions as the cooking grate and sits six inches below the grate. Then I fired up a bigger batch of oak splits than I normally start with but let it all burn down to coals before doing anything else. Once I had a good coal bed I cut back on the draft and let the pit come up to temp.
The rib tips I just seasoned with a little MC spicy bbq rub and MC brisket rub. I didn't sauce glaze or wrap. I started spritzing them with apple/raspberry juice a few hours in.
The water pan gave me so much more control over the pit temp. I had a hotter, cleaner burning fire than what I am used to but still had a nice temp range from 225 to 250. I found it incredible easy to keep the temps where I wanted them but still keep a nice hot fire burning. My temp swings were far less dramatic and my fire was stickburning perfection. The sweetest, blue smoke I've been able to acheive yet while stickburning. I was in heaven. The pic of the smoke stack shows my "smoke" while cooking at about 230*
Here are some shots from the cook, enjoy, thanks for looking.
http://s1207.photobucket.com/albums/bb470/kendrafus7/