Mikhail
Babbling Farker
Another nosprintz nowrap here. Just never saw the need.
I still have not cooked on the Open Range I bought last fall. About how much charcoal would you use on a butt cook, 7-10 hours?
Good afternoon all; I have threatened to try smoking for a long time and finally stuck my toes in the water today with a commercial side-box smoker / grill and some oak wood I had harvested. My first attempt was with babyback ribs and they were good but am a rank amateur and know I probably did everything wrong from A to Z but really felt great to have begun.
Wanting to do this right and any suggestions on "how-to's" would be greatly appreciated such as videos, books, etc.
thank you in advance
:thumb: Certain areas of Alabama n few Places like to Smoke it to 185* and Sliced it thick like a Pork Steak..........
I use lump in my Open Range and usually get around 7 hours before I add more but I also don't let it burn down all the way before I add more. The firebox holds approximately 10 lbs of lump.
I have never done a long cook with briquettes so I don't know how long you can go with a full firebox of those.
The nice thing about the Good One smokers is that you don't have to remove cooking grates to add more fuel like you do on so many other cookers out there.
Why have you not cooked on yours yet?
Yeah, that exactly what it was. Pork steak. I let the smoker get too low a couple times not knowing how it operated. Next week I’ll maintain a higher temp and get it to pull.
I’ll keep the free Coleman. After a few more cooks I’ll know how to control it better and then it can be used in tandem with something more special.
Thanks again!!
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David, I am at a similar place as you trying to start smoking. After all the advice they gave me I have leaned toward the Weber
Smokey Mountain 22.5" it seems to be a smoker that will help you learn the art. Good Luck!