Questions from a some one new to smoking

Dgilleece · 07-19-2012, 01:44 PM

I recently purchased a Master Forge 2 door vertical smoker and I smoked some ribs on it for the first time. I have 4 racks in side the smoker to put meat on and I smoked 3 full rack of ribs in it. I cut the ribs in half and place one set on the lower grate or rack and one set on the next grate up and the last set on the next grate up from that. I put the smoker on 225 and let it cook for 3 hours. When I opened the door to check on them to see how much longer I needed I saw that the bottom set of ribs were very well done the middle set was good but the top set seemed to need more cooking time. I closed the door and let them cook another 45 minutes and then got out the meat thermometer and of course the bottom and the middle ones were 170 or higher the top one was one 145 or so. So I cranked up the grill and place the top from the smoker on the grill and cooked for about another 15 or 20 minutes. They all turned out fine.

Here is my question, should I have rotated the set of ribs about every hour so that they all get cooked in about the same time? The bottom set, while it was cooked and up to temp almosted seem to have a charcoally taste to them. I was thinking if I rotate them they will all come out about the same doneness and flavor. Of course opening the door lets the smoke and heat out so is this really a good idea?

Any input will be greatly appreciated.

Don in Savannah

sfbbqguy · 07-19-2012, 02:05 PM

Don't know any reason why you couldn't rotate them. As long as you're not taking too long to rotate it sounds like a good idea to get all racks done evenly.

EricF · 07-19-2012, 02:07 PM

I don't have a vertical smoke,r but my offset backyard cooker does have a small sweet spot. Thus when I do have larger cooks I have to move things around inside the chamber periodically to maintain a even cook time on everything.

keverhart · 07-19-2012, 02:12 PM

Hello.

To start, welcome to the wonderful world of bbq! Your trials and tribulations have just begun. First off, I would say that the specific type of smoker can be a challenge to operate. The heat in them seems to be a bit inconsistent at times. Couple of questions to help me help you

1. Charcoal or gas?
2. Do you have oven thermometers on each shelf?
3. Water pan in between the fire and meat?

El Ropo · 07-19-2012, 02:14 PM

That's pretty typical for a vertical cooker. Maybe swap top with bottom half way through? Experiment and find out what works best.

If you can crank that thing up any higher, I'd give it a shot at 250+. Fat will render better, plus shorter cook time.

Also it's almost impossible to check ribs for "done" with a thermometer. Use the poke/probe test for half racks. Stick a toothpick, bamboo skewer, or similar pointy object into the meat between the bones. When the probe glides in with very little resistance like a knife going into warm butter, that's when they are done. I'm guessing the meat temp in a "done" rack of ribs is well over 190.

Jaskew82 · 07-19-2012, 02:15 PM

Welcome!
No reason you couldn't/shouldn't rotate them so you can ensure they all cook evenly. I would suggest every hour or so (based on what you said above).

My best advise is, its just BBQ. Keep it simple and have fun. If rotating seems like the most 'KISS' solution, do it.

Cack · 07-19-2012, 02:17 PM

I have a verticle smoker and I normally cook for 3 hours and when I take them out to foil I'll switch them. I only do 2 racks, so they temp between the 2 isn't too major to begin with.

Dgilleece · 07-19-2012, 02:41 PM

Quote:

Originally Posted by keverhart

Hello.

To start, welcome to the wonderful world of bbq! Your trials and tribulations have just begun. First off, I would say that the specific type of smoker can be a challenge to operate. The heat in them seems to be a bit inconsistent at times. Couple of questions to help me help you

1. Charcoal or gas?
2. Do you have oven thermometers on each shelf?
3. Water pan in between the fire and meat?

Gas, yes I know charcoal is better, but I figured my first time I would use gas, this particular model I can use either gas or charcoal.

I have an oven thermometer on the top shelf with no meat on it and there is a thermometer on the outside that seemed to be right in line with the over one I had on the top shelf.

Yes, water pan is between the fire and the meat

bigticket1 · 07-19-2012, 07:20 PM

Another option would be using a rib rack,so they could all be on the same level.

07-19-2012, 01:44 PM	#1
Dgilleece Is lookin for wood to cook with. Join Date: 07-14-12 Location: Savannah Georgia	Questions from a some one new to smoking I recently purchased a Master Forge 2 door vertical smoker and I smoked some ribs on it for the first time. I have 4 racks in side the smoker to put meat on and I smoked 3 full rack of ribs in it. I cut the ribs in half and place one set on the lower grate or rack and one set on the next grate up and the last set on the next grate up from that. I put the smoker on 225 and let it cook for 3 hours. When I opened the door to check on them to see how much longer I needed I saw that the bottom set of ribs were very well done the middle set was good but the top set seemed to need more cooking time. I closed the door and let them cook another 45 minutes and then got out the meat thermometer and of course the bottom and the middle ones were 170 or higher the top one was one 145 or so. So I cranked up the grill and place the top from the smoker on the grill and cooked for about another 15 or 20 minutes. They all turned out fine. Here is my question, should I have rotated the set of ribs about every hour so that they all get cooked in about the same time? The bottom set, while it was cooked and up to temp almosted seem to have a charcoally taste to them. I was thinking if I rotate them they will all come out about the same doneness and flavor. Of course opening the door lets the smoke and heat out so is this really a good idea? Any input will be greatly appreciated. Don in Savannah

07-19-2012, 02:05 PM	#2
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA	Don't know any reason why you couldn't rotate them. As long as you're not taking too long to rotate it sounds like a good idea to get all racks done evenly. __________________ 2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL

07-19-2012, 02:07 PM	#3
EricF Knows what a fatty is. Join Date: 07-06-11 Location: Houston, Texas	I don't have a vertical smoke,r but my offset backyard cooker does have a small sweet spot. Thus when I do have larger cooks I have to move things around inside the chamber periodically to maintain a even cook time on everything. __________________ Weber Genesis EP-310, offset BYC, Maverick ET-732, [COLOR=red][B]red Thermapen[/B][/COLOR]

07-19-2012, 02:12 PM	#4
keverhart On the road to being a farker Join Date: 10-06-10 Location: Omaha, NE	Hello. To start, welcome to the wonderful world of bbq! Your trials and tribulations have just begun. First off, I would say that the specific type of smoker can be a challenge to operate. The heat in them seems to be a bit inconsistent at times. Couple of questions to help me help you 1. Charcoal or gas? 2. Do you have oven thermometers on each shelf? 3. Water pan in between the fire and meat? __________________ Weber Lover -- (2)Weber 18' Kettles, 22.5 Weber Kettle, 22.5 WSM

07-19-2012, 02:14 PM	#5
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	That's pretty typical for a vertical cooker. Maybe swap top with bottom half way through? Experiment and find out what works best. If you can crank that thing up any higher, I'd give it a shot at 250+. Fat will render better, plus shorter cook time. Also it's almost impossible to check ribs for "done" with a thermometer. Use the poke/probe test for half racks. Stick a toothpick, bamboo skewer, or similar pointy object into the meat between the bones. When the probe glides in with very little resistance like a knife going into warm butter, that's when they are done. I'm guessing the meat temp in a "done" rack of ribs is well over 190. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

07-19-2012, 02:15 PM	#6
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	Welcome! No reason you couldn't/shouldn't rotate them so you can ensure they all cook evenly. I would suggest every hour or so (based on what you said above). My best advise is, its just BBQ. Keep it simple and have fun. If rotating seems like the most 'KISS' solution, do it. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

07-19-2012, 02:17 PM	#7
Cack is One Chatty Farker Join Date: 10-05-11 Location: Greenville, SC	I have a verticle smoker and I normally cook for 3 hours and when I take them out to foil I'll switch them. I only do 2 racks, so they temp between the 2 isn't too major to begin with. __________________ Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330

07-19-2012, 07:20 PM	#9
bigticket1 Knows what a fatty is. Join Date: 07-31-11 Location: Rushmore,MN	Another option would be using a rib rack,so they could all be on the same level.