First stick burn on The Good One OR

[KORND4WG X]

Yesterday we had the fam over for dinner and I happened to have picked up some more beef ribs - this time at Costco and not separated :thumb:



Then someone said their parents were in town and the crowd grew so I decided to do a pork butt as well. This is a fairly big cook for me so decided to bust out the OR.

The last time I used the OR I used mesquite lump and did a modified minion burn across. Turned out well as I got about 6hrs at 275 with about 8lbs of lump. I had procured some hickory splits at Home Depot and figured why not give it a try. It was 90+ degrees here in the PNW so probably not the best timing :wacko:

Anyway I watched a few YouTube videos on fire management and perused the forum for tips and tricks. I ended up using about 5-6lbs of lump initially with a couple splits which lasted me about 6-7hrs (I guess I had too much unlit charcoal to start)



Then added one or two (depending on the size) every 30-60mins for another 3-4hrs.



Temps were around 250-300



Here is a pic about 4-5hrs in - 3 rib racks on the bottom and the butt and another rack on top.



No shot of the pulled pork but here is a rib. Fam seemed to enjoy it and a few ate them as Dino bones.



Overall it went ok - the OR I think is pretty forgiving since there's lots of ways to adjust the airflow, what with the damper and all. I definitely got some billowing white smoke when adding a split so I opened the firebox door until it settled down. I think if I had bigger splits it might be easier.

Any thoughts comments or suggestions are welcome :thumb:

 

[DownHomeQue]

wow that is some Beautiful Que Nicely done!

 

[KevinJ]

You had me at Beef Ribs :hungry:

I like the fact you can go with charcoal and wood or just burn splits, nice smoker.

 

[KORND4WG X]

wow that is some Beautiful Que Nicely done!

Thanks for the nice words. After working my little OR can't imagine managing that 600 gallon monster :shocked:

You had me at Beef Ribs :hungry:

I like the fact you can go with charcoal and wood or just burn splits, nice smoker.

Thanks! I think I still like pork ribs better but these are a nice change of pace.

I do like this smoker and definitely think it's fun to cook on. Although standing in front of that firebox in sweltering heat was :mmph:

 

[KevinJ]

Although standing in front of that firebox in sweltering heat was :mmph:

That's what cold beer is for :wink:

Speaking of the fire box you can you grill over that as well?

 

[KORND4WG X]

Speaking of the fire box you can you grill over that as well?

Yep. It comes with a grilling grate and you can shut the damper to the smoke box if you want to get your grill on.



Seems it would be good if i was doing reverse sear for a crowd :thumb:

 

[dano]

Overall it went ok - the OR I think is pretty forgiving since there's lots of ways to adjust the airflow, what with the damper and all. I definitely got some billowing white smoke when adding a split so I opened the firebox door until it settled down. I think if I had bigger splits it might be easier.

Any thoughts comments or suggestions are welcome :thumb:

I have had a chuckwagon( rodeo and a lonestar mounted) for a few years now and can't say enough good things about TGO cookers. My only advice would be to use small chunks. Since these smokers are based off of low air flow and getting lump super hot to then choke it down, small chunks work much better. I only need to use 6 chunks on most cooks with no issues on smoke. You can always add more as you go but 2 or 3 for the first hr or so and another 2 or 3 later will be more than enough. The splits are smoldering and not catching which is why you are getting white smoke from my experience. If you need anything please don't hesitate to PM me.
Oh...and this thing is a reverse sear machine..firebox over 600 degrees while the smoker box is at 200!

 

[jwtseng]

Hey that's a great deal for the Costco cryo. I inquired last time I was there and they said they didn't carry the bone-in. Gotta go back.

 

[KORND4WG X]

I have had a chuckwagon( rodeo and a lonestar mounted) for a few years now and can't say enough good things about TGO cookers. My only advice would be to use small chunks. Since these smokers are based off of low air flow and getting lump super hot to then choke it down, small chunks work much better. I only need to use 6 chunks on most cooks with no issues on smoke. You can always add more as you go but 2 or 3 for the first hr or so and another 2 or 3 later will be more than enough. The splits are smoldering and not catching which is why you are getting white smoke from my experience. If you need anything please don't hesitate to PM me.
Oh...and this thing is a reverse sear machine..firebox over 600 degrees while the smoker box is at 200!

Wow thanks for the advice. What a great forum :thumb:

Chunks are something I can readily get with all kinds of wood so this would work out great. Will take you up on the PM next time around :grin:

 

[KORND4WG X]

Hey that's a great deal for the Costco cryo. I inquired last time I was there and they said they didn't carry the bone-in. Gotta go back.

Yep my local QFC charged me $5.99/lb so Costco was a good deal. I had to drive to a specific one farther from my regular since they have a cash n carry type meat dept in addition to the regular meat display.

 

[Fwismoker]

Lookin mighty good!

 

[dano]

Wow thanks for the advice. What a great forum :thumb:

Chunks are something I can readily get with all kinds of wood so this would work out great. Will take you up on the PM next time around :grin:

Sounds good, just let me know!

 

[G'Daddy]

Great cook...

 

[ssv3]

Looking great bro!!

 

[Bigr314]

Looks great. UMMMMM beef short ribs.

 

[speed2486]

Great looking cook! Beef short ribs have become my new favorite!

 

[BillN]

Thanks for sharing, the cook looks great especially those ribs.

 

[Blythewood BBQ'er]

Man that's some fine looking food! Like the smoker, I looked at them in a Firecraft catalog.

 

[DBBQ]

Looks great, what Costco near Seattle did you go to? Ive not seen ribs like that at the ones I have been.

 

[KORND4WG X]

Looks great, what Costco near Seattle did you go to? Ive not seen ribs like that at the ones I have been.

Tukwila/South Center. It's the only one in the area that I've seen with the separate meat room.