On 9/11/2014 7:03 PM, Pete C. wrote:
>
> Mayo wrote:
>>
>> On 9/11/2014 2:23 PM, Pete C. wrote:
>>>
>>> sf wrote:
>>>>
>>>> On Thu, 11 Sep 2014 11:56:20 -0500, "Pete C." >
>>>> wrote:
>>>>
>>>>>
>>>>> sf wrote:
>>>>>>
>>>>>> On Thu, 11 Sep 2014 10:46:23 -0500, "Pete C." >
>>>>>> wrote:
>>>>>>
>>>>>>> Outdoor smoking on an
>>>>>>> offset is easy once you've gone through it once.
>>>>>>
>>>>>> Thanks, Pete! Today's the big day. How long should I allow for ribs?
>>>>>> I read that chicken parts take 3 hours (yikes).
>>>>>
>>>>> St. Louis ribs can go 4-8 hours depending on the temp and how stable it
>>>>> is. Baby back ribs a bit less, but I rarely do those. Food generally
>>>>> won't absorb smoke after the first 2-3 hours so there isn't any point in
>>>>> adding smoking wood past that point, all you need is heat for the rest
>>>>> of the time. Since a big full packer cut brisket (~18#) can go 20+ hours
>>>>> I sometimes cheat and move it in to the oven at the same 275F after 6
>>>>> hours or so.
>>>>
>>>> I forgot to ask about what to use to produce the smoke - chips,
>>>> chunks, lump - charcoal? No idea what St. Louis ribs are. We have no
>>>> name "ribs" and baby back. Regular ribs have less meat than baby
>>>> back, they are also less expensive. I was going to buy the regular
>>>> ribs for two reasons: hubby loves gnawing on bones and I need to
>>>> practice on something that doesn't cost a fortune.
>>>
>>> I use charcoal for heat, usually lump if I can get it reasonably priced,
>>> briquettes if necessary. I use wood chunks for smoke and I don't soak it
>>> or anything, that tends to risk creosote. It's also important to get the
>>> meat to room temp before putting it in the smoker for large cuts like
>>> brisket or pork butt, cold meat can condense the smoke i.e. creosote
>>> again.
>>
>> One caution there, the wood chunks will ignite of not soaked and can
>> play havoc with keeping a steady temp.
>
> They do ignite, but in the somewhat O2 starved firebox which I have
> throttled down to limit the charcoal burn the wood produces plenty of
> smoke, and doesn't have a notable affect on the temps.

Sounds reasonable.

>> I've done a lot of smokes with no creosote taste, which would be
>> extremely acrid.
>
> Yes, but it's one more thing I'm careful of, same with bringing the meat
> to room temp before putting it in the smoker.

Ditto that!

> I haven't had ay creosote
> issues either though. I also use no sugars in my rubs, those are prone
> to burning and I don't care for sweet rubs anyway.

I like the caramelization, so we're on different poles there, but I am
careful when using honey on chicken.