British BBQ Society Forums

Hi all,

Thx for the advise on previously posts, I did my first long and slow smoke yesterday and thought I should share results and thoughts to help newbies like me.

O.k link to pics at bottom which show my set up, cooking temp in the middle of smoker (225) the end results after 8.5 hours for the pulled pork (ingot temp as I have removed the temp gage by then pork hit 205) ribs in on the 3 2 1 method.

My thoughts we're amazing smokey taste on the pork and ribs! Chicken thighs I did for 3 hours great smokey taste to! HOWEVER every thing seems over cooked and dry! Temp stayed between 200 and 250 for the whole smoke no real temp spikes and did not look under the hood unless to foil etc

My pork temp did seem to rise quite quickly though reaching the stall at 161 by about 3 hours in I kept at stall for an hour then rapped in roil to raise to 190 then last hour out of foil to 205 (rested for 30 mins then pulled it) very nice with great bark but dry!

Ribs did the 3 hour smoked for 2 then clean for last hour, the rapped for two out for last one with a mop for last 20 mins, again seemed over cooked and a bit tough!

Chicken skin removed and smoked for 3 hours amazing taste but bit dry and tough got to 185 on temp probe.

Overall bit disappointed but I guess may too much smoke used and over cooked it HOWEVER FOR FIRST more very happy it was all edible and very tasty with great smoke and bark just a shame I think over done on both time and maybe smoke?

Any thoughts or ideas welcome to help a newbie,

https://www.dropbox.com/sh/0tfbru90kldo ... T0WBlgajOa

P.s used 10kg of fuel to keep the temp up (my new cheap crap smoker not very good I think, however held steady temps!)

Blimey that is a lot of fuel for a 8.5 hour smoke. I used one and half chimney full on my kettle for that long.

Your chicken was dry as it was overlooked by 20 degrees.

I pull off my pork at 195 and rest it and it always moist and tender except if there is thinner bit near the end. Saying that it shouldn't have been dry at 205. Did you have a water pan in with the meat? The only time I have had dry ribs was when I didn't have a water pan in with them.

Still at least you enjoyed it all. The ribs and pork can be lathered in BBQ sauce so all good


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O.k noted about the chicken! Thx

Yep I made a lovely homes made BBQ sauce and used it as a mop sauce over the food in the last 20 mins of cooking.

Yeah re pork, check the picture out, it's not dry as such but was tough, I will try and take out at 195 and rest for longer than 30 mins! I think I had it in about an 1 hour too long and should have foiled it when it hit the stall at 160 straight away!

Was well impressed with my smoke colour on my pork though, seen in one of the pictures on my link!

Ribs again I think I will try 2:1:1 method!

Thx

I find chicken cooks much, much better at 300-350, but that looks damned good

Thanks yeti Dave, yeah really chuffed for my first time!! I think I was guided by us cooking times where cuts of meat are prob bigger than ours! Also did not have the bone in the pork shoulder so I know for next time! But chuffed with smoke ring and overall flavour!

I have noted your comments re chicken so will try to get temps up next time for the chicken!!! Cheers for help!

Ace

It could, of course, just be the quality of the meat? Then again it seems to be a pervasive problem...

I also had a mysteriously dry pulled pork cook two weeks ago. Things like outside air temperature may have made a difference. How much smoking wood did you use?

Good to get a cook like that out of a cheap smoker though!

YetiDave wrote:I find chicken cooks much, much better at 300-350, but that looks damned good

Agree with Dave, chicken much better at higher temperature, give beer can chicken a go, it always produces a moist result

For pork ribs try 2-1-1 rather than 3-2-1

BRUN wrote:For pork ribs try 2-1-1 rather than 3-2-1

Agreed. 4 hours with one hour foiled is just right for the ribs I've done.

I think the 321 method often applies better to the american-bought meaty ribs.

Our ribs over here are quite skinny really and supermarket ones, well....

Temp plays a big part too. I found that just going from 120 to 140 knocks an hour cook time off! So if your temp moves up and down a bit it can make a fair difference.