I suspected I might be using too little fuel. I will try you're method (2
cold 1 lit load) and likely will pickup a polder this weekend.

thank you for the info.


"Brick" > wrote in message
...
>
> On 27-Mar-2005, "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).
>
> Ribs cook low and slow pretty good, but lamb chops IMO are too lean
> to benefit from slow cooking. If you want to get some smoke on them, ok,
> but I'd finish them on a hot grill.
>
> 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.
>
> Something really wrong going on here. Chops (any kind of chops) should be
> nicely done in two hours at that temp. Probably be killed by then.
>
>>
>> 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.
>
> My cooker is a NB silver, same as the charbroil silver. I wouldn't think
> about
> starting a cook with such a small amount of fuel. Your method will suffice
> if you're content with feeding it every 20 mins. But, personally, I start
> with
> three chimneys of lump. Two are put in cold with a hollow in the center.
> To
> that I add a chimney of lit lump in the middle. (Thanks Dana). Chimney is
> wide open. Damper is open about 1-1.2". Temp at the dome runs about
> 275°. Treat it like a sore dick. Don,t F#$% with it.
>
> Frankly, I've never experienced the situation you described.
>
>
>
> Brick (Keep the shiny side up)
>
> ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet
> News==----
> http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+
> Newsgroups
> ----= East and West-Coast Server Farms - Total Privacy via Encryption
> =----