S
skolek
Guest
Well it's been about one month since I got by Brinkmann, i.e. the Bandera wannabe. I did the baffle mod. I also lined the bottom of the smoker box, with ceramic bricks. I also have some ceramic bricks under the ash pan.
So after 4 weeks of smoking, I'm looking towards other mods, because I am unimpressed with the cooking temperatures I am able to attain.
It seems as though too much heat is going to the top of the firebox, and not into the smoker. I've tried wrapping the top grate of the firebox in foil, to try and deflect the heat into the smoker box, however not much luck.
I'm only using wood chunks, chips and hardwood charcoal, NO KINGSFORD. I made it a rule, that pressed charcoal would never be used in this new smoker. However I did use pressed charcoal to cure it, but that's it.
It seems like I'm going though an entire 10Lbs bag of hardwood charcoal as well, is this normal?
So, any other ideas on deflecting the heat into the smoker chamber?
Second, I'm posting the loosely followed rib rub recipe for comments, I use, extra spicy is better!
First I start with the BBQ Bible basic rub: http://www.barbecuebible.com/featured/recipe/basic_barbecue_.php
Instead of regular paprika, I use Hungarian Hot Paprika. I do not use brown sugar, as I use BBQ sauce on my ribs towards the end. I use onion powder instead of flakes, and I use 2-3 TBPS of garlic powder and onion powder. On the cayenne, instead of 1 TSP, I use 1/4 cup. I do not use celery seeds. I also add 1/8 cup hot cumin. I also add 1/8 cup chili powder. I also add some oregano.
So actually it's pretty different, here goes:
1/4 cup coarse salt
1/4 cup Hot Hungarian Paprika
1/4 cup cayenne
1/8 cup hot cumin
1/8 cup chili powder
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons oregano
3 tablespoons black pepper
Now when I apply the rub, I first apply the ribs with straight cayenne, liberally sprinkle on, then I apply the rub, liberally sprinkling as well.
About 1/2-1 hour before the ribs are done, I brush on BBQ sauce. Usually just a cheap brand, nothing special, mostly K.C. Masterpiece. However I cut the K.C. Masterpiece with regular Tabasco. So if I'm using 1 cup of BBQ sauce, I'll cut it with 1/4 cup of Tabasco. I don't want to put too much Tabasco, that it's too watery and doesn't stick to the ribs, but enough to make it good and hot!
Now to add a twist, for those die hard heat freaks out there, I've been known to marinade the ribs for 24 hours in pure Tabasco, then the next day put the marinade into the water pan.
I welcome all comments!
Thanks,
Scott
So after 4 weeks of smoking, I'm looking towards other mods, because I am unimpressed with the cooking temperatures I am able to attain.
It seems as though too much heat is going to the top of the firebox, and not into the smoker. I've tried wrapping the top grate of the firebox in foil, to try and deflect the heat into the smoker box, however not much luck.
I'm only using wood chunks, chips and hardwood charcoal, NO KINGSFORD. I made it a rule, that pressed charcoal would never be used in this new smoker. However I did use pressed charcoal to cure it, but that's it.
It seems like I'm going though an entire 10Lbs bag of hardwood charcoal as well, is this normal?
So, any other ideas on deflecting the heat into the smoker chamber?
Second, I'm posting the loosely followed rib rub recipe for comments, I use, extra spicy is better!
First I start with the BBQ Bible basic rub: http://www.barbecuebible.com/featured/recipe/basic_barbecue_.php
Instead of regular paprika, I use Hungarian Hot Paprika. I do not use brown sugar, as I use BBQ sauce on my ribs towards the end. I use onion powder instead of flakes, and I use 2-3 TBPS of garlic powder and onion powder. On the cayenne, instead of 1 TSP, I use 1/4 cup. I do not use celery seeds. I also add 1/8 cup hot cumin. I also add 1/8 cup chili powder. I also add some oregano.
So actually it's pretty different, here goes:
1/4 cup coarse salt
1/4 cup Hot Hungarian Paprika
1/4 cup cayenne
1/8 cup hot cumin
1/8 cup chili powder
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons oregano
3 tablespoons black pepper
Now when I apply the rub, I first apply the ribs with straight cayenne, liberally sprinkle on, then I apply the rub, liberally sprinkling as well.
About 1/2-1 hour before the ribs are done, I brush on BBQ sauce. Usually just a cheap brand, nothing special, mostly K.C. Masterpiece. However I cut the K.C. Masterpiece with regular Tabasco. So if I'm using 1 cup of BBQ sauce, I'll cut it with 1/4 cup of Tabasco. I don't want to put too much Tabasco, that it's too watery and doesn't stick to the ribs, but enough to make it good and hot!
Now to add a twist, for those die hard heat freaks out there, I've been known to marinade the ribs for 24 hours in pure Tabasco, then the next day put the marinade into the water pan.
I welcome all comments!
Thanks,
Scott