"Nathan Lau" > wrote in message
...
> Dirty Harry wrote:
> > So I'm poor with only a normal gas grill to work with right now. I
just
> > got an oven thermometer and found out I've been smoking stuff with way
to
> > high a heat(275F+). Luckily I've been doing stuff like pork tenderloin
and
> > chicken which turned out just find. Tonight I got some ribs so I really
> > want to get the heat down. Seem the lowest I can get without cracking
the
> > lid a bit is about 250. I know your all pros here but does anyone use
their
> > normal grill for smoking and can you give me any tips. Thanks
> > PS the good eats clay pot smoker is in the works but I still want some
tips
> > cause I'll be smoking stuff at the lake on what ever grill they have
> > around...Thanks
>
> I couldn't get my cheap gasser below 275 either, and that was in the
> dead of night. Once the sun hit it, it went over 300. But it turned
> out some good smoked ribs anyway. Took only 3 hours.
>
> --
> Aloha,
>
> Nathan Lau
> San Jose, CA
>
> #include <std.disclaimer>

Thanks for the tips guys, I ended up smoking them with a chunk of wood
holding the lid open about a 1/2 inch. The oven thermometer read about
250-275 for the first 2.5 hours and then dropped down to about 220 when I
got into the basting. Ended up cooking them for about 3 hrs 15 mins. As it
turns out this was a good thing cause it was after 11pm by the time I got to
eat, shoulda cooked 2 racks for myself I was so hungry. Got some great
ideas for a basting sauce off the FAQ and made my own with equal parts brown
sugar and red wine vinegar, little chili powder, whole peppercorns, 2 cloves
of finely chopped garlic, pinch of oregano, paprika and a really small hit
of cinnamon. Reduced that on the side burner for 30 mins and then basted
the hell outta the ribs for 30 mins.
So far I have to say that was the best thing I've ever made with smoke!
I'm hooked and I'm going to impress the hell outta everyone this summer with
my newly found rib cooking. Thank U alt.BBQ!