Going to burn and then it's my first smoke tomorrow

[Curlie028]

No pic for the burn off but plan that big rack of ribs (on top grate) and two Beer Cann Chicken on the bottom, tomorrow and will take pics.

Can't wait.

How long will the chicken take and how long 2.2kg of ribs or is it just test it and see from time to time.

[All Weather Griller]

It depends on your cooking temps, I don't tend to do Beer can chickens on the smoker if I am doing ribs at the same time as I think the cook time on the chicken is usually better at a higher temp for a shorter period i.e Grilling.

However, when I have done it, I have done meaty spares for between 5-6 hours and the chicken can take that cook time easily and will be very moist and tender by the time you get round to eating.

Always check the internal temps though.

[Vic.]

I cook my spare ribs for 4 hrs at 225F (they're tender enough to eat, but they won't fall off the bone).......if you plan on cooking chicken along with your ribs, cook it for the same time at the same temp, but you will need to drop it in the chip pan to crispen up the skin. To make the skin crispy you do need higher temps, the chip pan method is a handy way around that problem

[Vic.]

Howd the burn go curlie? ready for action today

[Curlie028]

Burn went really well thanks Vic.

Cookin' today but have a delema as what to cook.

Have 3 chickens, the big slab of ribs and 4 baby back ribs.

Had planned a couple of the chucks and the big slab but not sure now given the recommended difference in temp.

Think I'll just do for the big slab and see how it goes.

Trawling now for a good rub recipe and one for a good BBQ sauce.

Looks like chicken dinner tomorrow evening

[Curlie028]

Rubbed those ribs with Magic Dust and set the starter.







No trouble at all setting the temp to between 210 to 230 and set the ribs on at just before 2pm.





6 hours later ................ wow!







Only a little bit of a smoke ring but they are delicious.





Definately smoked chicken for Sunday dinner

[Curlie028]

Apols re the images, no idea what I am doing differently and just can't work it out.

[chokethechicken]

Curlie028, ribs looks fantastic!

A few questions for you -

Did you use a clay saucer in foil or just water?

How much charcoal did you use? Minion method?

What wood did you use and how much of it?

Finally, is the Tassimo worth the purchase!?

[Curlie028]

Yes used a 36cm clay saucer bought for B&Q for £4.50. It does mean the bottom rack has to sit on it but will see today what impact that might have. Going to do 4 racks of baby back on top and 2 hours into cook put a couple of Gary Wiviott's Mojo Criollo chicken in the bottom grate.

Got sloppy with the charcoal. Didn't have the patience to do a couple of chimney fulls, so put half a chimney of cold charcoal in the fire grate, fully lit a chimney full, spread it on grate and topped up with half a chimney full, cold. Not sure what method that is.
Put ribs on at 1:50pm, removed them at about 8pm and then opened all the vents. WSM was still reading 350 at 9:30pm and when I went to my pit (did you see what I did there ) the temp was still just in the smoking range. Awesome!

Used two handfulls of Makro bought Apple Chips that had been soaked for 30 minutes and placed in foil which was punctured 3 times on top and 3 times on bottom.

Couldn't live without my Tassimo. Need an Expresso and a little Columbian to get started in the morning and me thinks it will come in useful when I start those really early or overnight smokes.

[Vic.]

great looking ribs, those are the meatiest I've seen since a long while.....did you get them in Makro Cutlie?