MMMMmmmmmm...

[Yakfishingfool]

See if this works...

 

[Bigmista]

That's a "petite" picture...

 

[Yakfishingfool]

No Fark, trying to get it bigger, these are actually smoked appetizers I 'm working on

 

[Yakfishingfool]

Blowing 20 steady gusts to 40, trying to block the wind...

 

[Yakfishingfool]

It's a smorgasboard of two fatty's, one regular one bold. A coil of sweet sausage, and three sets of ribs and one smallset of beef ribs for mom. Have rib rub #1 on. Smells great. Having some issue smaintaining temp though. Learning as I go along. scott

 

[Arlin_MacRae]

Man, that's a nice pit!

 

[thirdeye]

It's a smorgasboard of two fatty's, one regular one bold. A coil of sweet sausage, and three sets of ribs and one smallset of beef ribs for mom. Have rib rub #1 on. Smells great. Having some issue smaintaining temp though. Learning as I go along. scott

So, let's see if we're on the same page. You are into the beer, right? In about an hour and a half, you will snack on the sweet link, then have more beer. About two hours and a six pack later, you'll be into the fatties. A few more cold ones during the next two hours, and you will be chewin' on the spares. More beer until mom shows up for some beef ribs. You will now be now be full and drunk........Yeah, it works the same at my place.

 

[BBQchef33]

Blowing 20 steady gusts to 40, trying to block the wind...

wind break mod for a BYC:

Large piece of heavy duty foil, doubled over. A little more than a foot longer than top to bottom or firebox.

Top edge gets stuck under the top door to the firebox, drape it LOOSLY down the side over the dampers(the damper handle holds it away from the openings and allows airflow).

Tuck/form the bottom edge around the bottom edge of the door. Make sure you leave plenty of room for airflow.. you just want to stop the wind from blowing directly into the vents. The foils should rest a few inchs from the door due to the handle.

 

[backyardchef]

Thanks for the tip, Phil. May have to use that one when I'm cooking tomorrow. Gusty w/ snow possible.......

Sweet cooker, Scott. Enjoy it!

 

[thillin]

Looks good Scott!

 

[Yakfishingfool]

OK, here's the deal. Not much of a beer drinker, but nothing seems tomake inot the house wihtout bites missing. Fatties finished in 1.5 hours. the plain one had a smoke ring about a 1/2 thick. Both are out of this world. Beef ribs dome after 3 hours. Mmmmmmmm...very tasty with a very nice bark. The ribs...well, kind of dissapointed in the smoke look, not a great bark, but maybe too far to the left from the heat. Color OK. Italian sausage....OMG tasty.

went into the house, opened a can of beans, put in old pie tine. Added 1/4 of fatties fter chopping them up a bit, large chunks. Added a bit osauce, some brat mustard and put in smoker. 1.5 hours later....they're not making it into the house either. So ribs are currently wrapped, having a tuff time maintaining temp with a full box of charcoal, lot's of wood chunks, and some cowboy lump...old chairs/railing.

I;ve got both vents fairly well closed. Does this seem right? Scott

PS, still windy and cold. S

 

[thillin]

I;ve got both vents fairly well closed. Does this seem right? Scott

PS, still windy and cold. S

Not sure with your conditions, but I run my smaller Klose wide open exhaust and about 1/4 open intake with a starter full of K and a split or 2.

 

[Sawdustguy]

What temp were the ribs when they were done in three hours? Maybe it's just me but 3 hours sounds a touch short for ribs. What was the temp in the smoker? Glad you enjoyed your first smoke with your new Klose.

 

[ggeilman]

I often get mine done to 165 in 3 hours.

 

[Yakfishingfool]

They were top shelp in about 250 average. theya re beef ribs so not as worried, they are pulled form the bone and very tender. Going to put them on to reheat in a whaile. Pork ribs are in wrap right now. scott

 

[backyardchef]

Scott, just curious if you're backing the inlets down because of wind or temps. If it's to keep the temp down, you might want to think about running a smaller fire and letting more air in. I've been finding that I need less fuel than I expected with the BYC. Just a thought.

'Que!

 

[Smoker]

All this Klose talk here in NY.....Whodu Thunkit. I'm jealous.

 

[Yakfishingfool]

Hey BYC, I hear you, yea, will give the smaller fire a try next time. I ddin;t have a huge sleection of wood, so went with tthe coal basket and still have a lot to learn on this unit. I really thought I'd have a problem keeping the temp down, but actually the has really gotten to about 240's and hung there for the last couple of hours. Maybe everythig got going and I got it tuned right.

I really do like this unit though. Man what a piece of equipment.
Stopped at a local kitchen supply store today, bought 2 aluminum full sheet pans, 1 grey bus tub, for rubbing the meat and a set of pig tails. ran under 50 bucks all together. Not to bad in this neck of the woods. S

 

[Solidkick]

Off to a good start Yak.....by the end of summer you'll know this cooker inside and out......

 

[Yakfishingfool]

Just started eating and while the smoke rings are very thick, the flavor is a bit disappointing. Very underwhelming. My rib rub 1 was brwon sugar/salt/pepper/paprika/ground cumin/garlic/onion. It is very subtle, but I can taste all of them. Very subtle. Note also the ribs are incredible juciy. wrapped for a couple of hours before final heat. Actually pretty tasty.

the beef ribs are perfect. The beans, the best I ever had. So some good some not as good. But it is all disappearing rapidly. Scott