[CH] OT: smoker questions
Jim Graham (spooky130u@gmail.com)
Fri, 18 Jun 2010 20:01:04 -0500
Sorry for the OT post, but..... :-)
NOTE: I used to know all this stuff, and could crank out Texas barbecue
like nobody else in NW FL, as far as I could/can tell But after the
cancer stuff (I won't bore y'all again with the details), all of those
memories are missing. Gone. Bye bye.
Ok, I just bought (yesterday) a Brinkmann Smoke N' Grill at wally world
for $37, which for someone on a single SSD (SS Disability) deposit per
month, is enough. I've had 2 Brinkmann uprights in the past---the first
was electric, and the second propane. The first one's burner ate itself.
The second one got stolen by my once-father (who quit that job while I
was in the hospital right after waking up from triple brain surgery).
So I'm upgrading to charcoal/wood. But,. I have a few questions before
I dive right in tomorrow morning.
I bought two different meats: a 5.4 lb roasting chicken and a 3.29 lb
rack of spareribs (butcher said spareribs, label says "beef rib back
ribs" ... I don't know if that's the same or not). That, btw, is the
first question ... are beef spareribs and beef back ribs the same?
What about the "baby back ribs" I keep hearing about in some place's
commercials?
Next question. The item with the faster cooking time goes on top,
right? But which is it? Weight alone tells me that the chicken should
be on the bottom rack. Density agrees. Am I correct in this assessent?
Next question. How do you regulate the temperature (200°F ideal,
225°F max) in this thing? For curing it, I filled the charcoal bowl,
let them all turn gray, and closed it up. The "thermometer" quickly rose
to "Hot" (btw, which reading, "Warm", "Ideal", or "Hot" is 200°F?) :-)
Final question.... Every time you take off the lid, you screw up the
temperature, right? So if I put an oven thermometer inside, how do I
read it if I can't open the top to view it? Wow...Quantum Barbecue.
I like it!
Any help between now and about this time tomorrow (Saturday) morning
would be greatly appreciated...later would be highly appreciated as
well....just may not help tomorrow ... but it'd still help the next
time, which I plan on doing sooner rather than later ... BBQ is one
of the best ways (stew being the other that I know about) for making
a meal TOO GOOD for a king out of the cheapest cuts of meat. :-)
Later,
--jim
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