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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-14-2017, 12:13 AM   #16
Big N Hot
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I've been a HNF fan since I forgot to put water in my WSM several years ago. I fired it up and prepped ribs and thought to let it ride. Some might not even consider 300 HNF.
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Old 09-14-2017, 06:36 AM   #17
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Quote:
Originally Posted by Big N Hot View Post
I've been a HNF fan since I forgot to put water in my WSM several years ago. I fired it up and prepped ribs and thought to let it ride. Some might not even consider 300 HNF.
Pitmaker likes to cook hot and their videos show their cookers cruising at 350 !!
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Old 09-14-2017, 08:07 AM   #18
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Quote:
Originally Posted by Big N Hot View Post
I've been a HNF fan since I forgot to put water in my WSM several years ago. I fired it up and prepped ribs and thought to let it ride. Some might not even consider 300 HNF.
I don't.....especially when you are smoking. Direct Heat is a little different
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Old 09-14-2017, 08:47 AM   #19
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I generally cook most things at 250-275. And my ribs I try to do more 275-300.

But I've never super happy with my ribs either so . . .
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Old 09-14-2017, 05:04 PM   #20
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I turbo ribs on my BGE at 350 indirect - usually toothpick tender and a good bend in a little under 2 hours. No crispy bark and just as moist and tender as a low and slow cook.

The BGE holds a lot of moisture in, and that helps.
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Old 09-14-2017, 07:09 PM   #21
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Do people seriously need to be reminded that every meat you put in your smoker has at least two sides? I mean really. If your ribs, or whatever, starts to get too dark on the bottom, turn the **** over! You have a whole other side to work with.

I keep reading how folks complain that their ribs are constantly charred on the bottom...and I keep hearing Bubba's mother in my head, "Are ya crazy, or just plain stupid?"
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Old 09-14-2017, 07:16 PM   #22
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Do people seriously need to be reminded that every meat you put in your smoker has at least two sides? I mean really. If your ribs, or whatever, starts to get too dark on the bottom, turn the **** over! You have a whole other side to work with.

I keep reading how folks complain that their ribs are constantly charred on the bottom...and I keep hearing Bubba's mother in my head, "Are ya crazy, or just plain stupid?"
To me, if you're charring the bottom, you're grilling, not smoking.

When I cook ribs on my Assassin, I like to run between 300 - 325 degrees to shorten the cook time.

No char, no muss, no fuss..........and the ribs turn out prime time.
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Old 09-14-2017, 09:17 PM   #23
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Quote:
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After reading Aaron Franklin's Meat Smoking Manifesto, 275 now for anything on the smoker.
His book may say 275 but that guy pushes 300 on almost everything he cooks, especially after having been in the pit rooms.
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Old 09-14-2017, 09:41 PM   #24
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His book may say 275 but that guy pushes 300 on almost everything he cooks, especially after having been in the pit rooms.
I have a clip saved somewhere where he mentions 340 or something like that. He did work for a mueller.

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Old 09-14-2017, 10:15 PM   #25
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Quote:
Originally Posted by jeffturnerjr View Post
His book may say 275 but that guy pushes 300 on almost everything he cooks, especially after having been in the pit rooms.
Quote:
Originally Posted by pjtexas1 View Post
I have a clip saved somewhere where he mentions 340 or something like that. He did work for a mueller.

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Loaded pits act funny.

His given temps are all over the the map. Because its true. It all goes back to his early days at the trailer. Temps started as low as 225 because the giant mass of meat sapped the temp out of the cooker. As things got rolling they would settle in at 275. The early low temps help with smoke intake. 275 gets meat temps up evenly. This wasn't planned it was a fault of the process. Once things stabilized, and he was a little sleepy, he loaded up the fire box and went home to sleep for a few hours. The temps spiked. Searing of the bark and creating the unique flavor he has become known for. After a couple of hours (a couple is 2 right?) Temps drop and things coast home. By the time he gets back to the trailer temps were hoving around 200. Franklin hastily moved the almost finished large meats the the holding cabinets to finish making room for ribs, poultry and sausage just in time to be ready for service. That gave him a nice long hold.

Anyone else wanna hit this?
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Old 09-15-2017, 12:12 AM   #26
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Quote:
Originally Posted by smoke ninja View Post
Loaded pits act funny.
Anyone else wanna hit this?
265 degrees is my target temp for ribs, hell pretty much everything except chicken.

I'm really just commenting to say I like your name Smoke Ninja.
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Old 09-15-2017, 01:19 AM   #27
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Quote:
Originally Posted by Cook View Post
Do people seriously need to be reminded that every meat you put in your smoker has at least two sides? I mean really. If your ribs, or whatever, starts to get too dark on the bottom, turn the **** over! You have a whole other side to work with.

I keep reading how folks complain that their ribs are constantly charred on the bottom...and I keep hearing Bubba's mother in my head, "Are ya crazy, or just plain stupid?"
Turn the mother****er over. LOL
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Old 09-15-2017, 07:54 AM   #28
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Years ago 225-250 max.Now 275-325 for everything.
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Old 09-15-2017, 09:12 AM   #29
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Quote:
Originally Posted by PorkNinja View Post
265 degrees is my target temp for ribs, hell pretty much everything except chicken.

I'm really just commenting to say I like your name Smoke Ninja.
I really like his (her?) avatar............
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Old 09-15-2017, 09:16 AM   #30
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Quote:
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Years ago 225-250 max.Now 275-325 for everything.
Same, same, except Loins and Poultry I'll go up to 350-375.
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