PB wrote:

> Hello
>
> Got myself a Char-Broil Sierra smoker/barbeque and so far it's been
> fantastic. I tried my hand at slow cooking using the firebox to indirectly
> cook some ribs and lamb chops (two different nights). I have a book I'm
> reading and it tells me that is should take between 45 and 55min to cook the
> chops (rare) at 200-225F. I was at 325F (according to my thermometer) for 2
> hours before I gave up and "cheated" by moving the chops next to the firebox
> side of the grill and basically ended up grilling the darn things so my
> family wouldn't starve to death. Even then thick areas of the meat where
> rare/medium rare.
>
> Some quick info on the cook:
>
> - used a full chimney of lump charcoal for fuel, adding half a dozen or so
> approx every 20min or so.
> - started with damper system (firebox + chimney opposite side of grill) at
> 1/4 then opened it up 100% after an hour of cooking and realizing the meat
> was not cooking.
> - opened only once (1 hour in) to check things out.
>
>
> The American Gourmet Smoker is the same style smoker I'm using except mine
> is larger at 492 square inches.
> http://www.charbroil.com/smokers/index.asp
>
>
> I need help
>
> Thanks for your time.
>
>
ok, I'm certainly not up to speed with most of the folks here and I've
never done lamb chops (we don't care for 'em) but for babybacks at
approximatly 250dF, 3 to 4 hours is normal to get to where they "break"
when you pick them up by the ends and bend them. If yours are not done
in that range you may want to get a new thermometer and make sure that
it's mounted at the grate level.

You'll probably get much better advise later on.

--
Steve