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Ok so I am using My Offset Smoker this Sunday first time......

It was going to be a small event with me the misses and a couple of neighbours.... The misses got involved and now there is ten of us...... Oh good no pressure then.....

So people will be coming about 1400, plan to eat from say 1500 onwards and graze and drink the day away....

Got Burgers, Sausages n Steaks for the Grill but really want to concentrate on the smoker.

So, a few Q's if I can seek your experience please....

1) I'm doing a 1.2 kg rolled shoulder of Pork as PP, What time should I be aiming of getting it started with the view of chamber between 220-250 ending at meat temp of 203 (Lol I hope)

2) I have a couple of packs of the peppered rib racks from Morrisons I want to through on too, can I do these at the same time? If so, what time should I be aiming to get these on??

3) was also going to throw a whole chicken in, Double wrapped, as above for timings etc???

Jees, so much to think about, I just know its not all gonna work out but you got to give it a go......


Thanks all

What kind of off-set do you have?

Are you grilling on that too?

I'll leave the PP question to others - but at 250 I'd :

RIBS (baby backs) - 2 hours on - 1 hour foiled - 30 min for glazing unfoiled -

Chicken - 3 hours as far a way from direct heat as poss.. Use a probe before serving. If you're struggling with this - seriously, Spatchcock the chicken, rub it, in house oven at 210c for 40min, then finish on grill ala Nando's..

Organisation is everything, have a plan and a list with all your tools, ingredients ready. Start your smoker earlier than you think so it gets up to temp. Work clean, as working in s**t will put you in the s**t... and most of all, don't panic, all the meats and methods are quite forgiving so a few degrees here and there won't matter too much, it aint KCBS contest... your guest will think you're a Superhero! and have fun.

Ben wrote:What kind of off-set do you have?

Are you grilling on that too?

I'll leave the PP question to others - but at 250 I'd :

RIBS (baby backs) - 2 hours on - 1 hour foiled - 30 min for glazing unfoiled -

Chicken - 3 hours as far a way from direct heat as poss.. Use a probe before serving. If you're struggling with this - seriously, Spatchcock the chicken, rub it, in house oven at 210c for 40min, then finish on grill ala Nando's..

Organisation is everything, have a plan and a list with all your tools, ingredients ready. Start your smoker earlier than you think so it gets up to temp. Work clean, as working in s**t will put you in the s**t... and most of all, don't panic, all the meats and methods are quite forgiving so a few degrees here and there won't matter too much, it aint KCBS contest... your guest will think you're a Superhero! and have fun.

Hi Ben,

Its a Cactus Jack 16" SE, No I will be grilling on a separate BBq as my back up...

Thanks for the tips, I have notes about notes about notes.... Hence this post so I can write a clear and precise set to follow on the day, saves me confusing myself with previous stuff.....

Going to make a simple rub for the PP, Not sure whether to leave the ChickChick plain though.... What should the finish temp of the Chicken be?


Thanks for this Ben

Or should I go for the Higher temp and shorter duration for all???????????????????????


EEEEk reading too much now.....

Anything above 175 is safe. My cooked chickens come out at around 190 at the thigh/legs.

Chill. Do as much prep night before. Get up, fire the smoker up, whack the pork on, whack the ribs/chicken on, have a beer...

I spritz my ribs every 20 min during the first period of smoking -

1/2 apple juice 1/2 white wine or cider vinegar a little dash of paprika for colour.

Yea, I'd rub the chicken for sure - What ever you like to taste. I quite like sweet/hot flavour profile on whole chicken, but some folks find it too sweet. Whatever your fav. rub is..

Just had a beer, back to normal breathing now...lol

So smoking chamber temp ok between 220 and 250F

Are your temps quoted in C or F?

Thanks Ben

LucozadeJim wrote:Just had a beer, back to normal breathing now...lol

So smoking chamber temp ok between 220 and 250F

Are your temps quoted in C or F?

Thanks Ben

In F. Yea, I run my bullet smoker at around 250.. I don't know how much of a factor weather and ambient temperature will affect your grill as I've never used one, but on my offset the temperature sits at around 220 - 230.

Thanks Ben,

Would you position Smoker in a position so that the intake vents are facing into or way from the direction of the wind?

I imagine this will have a dramatic effect if it is quite a windy day??

LucozadeJim wrote:Thanks Ben,

Would you position Smoker in a position so that the intake vents are facing into or way from the direction of the wind?

I imagine this will have a dramatic effect if it is quite a windy day??

Away if it's gusty as I guess strong gusts would cause temp spikes. However, I have my equipment indoors (an outhouse with extraction unit) so I'm probably not the best person to ask...

My word you are brave! First time cook with guests?:shock::oops:

I would defo say away from wind, you won't be able to control it otherwise and you will indeed get temp spikes. It would be like having a pit stoker with no controller.