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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Hard to regulate Brinkman between 200-215 . . . .
From: Husky,
Subject: Re: Smoking Ribs
Dear Smoky,
I have a Brinkman Professional just like the person in the letter on the web page. I also have a problem with tough ribs after smoking for 8-10 hours with the temp between 200-250°F. It seems hard to regulate the temp between 200-215°F.
I start the fire using 5-10 lbs of charcoal and after it turns white I add 5 0r 6 3" chunks of hickory. The fire box grate is at its lowest position and the vents are open 1/4 of the way.
Can you give me a detailed explanation of how I should smoke ribs on this type of smoker? My teeth are wearing down from gnawing on these ribs.
Husky
Hi Husky,
Get yourself a good bi-metal thermometer. Shut down the air intake. Place the probe of the thermometer in the exhaust stream. When it gets down to 200 - 210°F, put on the ribs and open the draft just a crack. Keep checking the temp of the exhaust and adjusting the draft until the temp stabilizes about that temp.
Continue to check every 15 minutes. Open to increase, close to decrease.
Burn down another 5 lb bag of charcoal to white ash, 20 minutes before you need to add to firebox.
Check the temp. of the ribs and their tenderness after about 4 hours, and at 1 hour intervals afterward until the pull apart easily.
At some point, they should melt in your mouth.
Smoky
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