I tried cooking short ribs on the lower rack with the grill. I was somewhat dismayed when I peeked after about an hour and the ribs were bubbling like there was a broiler above them. I guess the diffuser plate above the coals was broiling the ribs with radiation. Or maybe they were just too close to the coals. It is puzzling because I had a thermocouple on the grill (controlling to 225F) and also the bi-metal thermometer in the smoker wall was reading about 20 degrees lower than the digital. So both were OK.
I ended up aborting the setup and moved everything up top (see pic) Most of the ribs had a tough, chewy skin (uneatable) and I bet it was from radiation in the lower grill position.
Next time - I was thinking of putting a pan of water on top of the diffuser plate or maybe even on the lower grill. I have two grills - so I could put some water on the lower one and make it into a Weber-like smoker - cooking on the top. If I put water on the diffuser, I could cook on both locations.
Maybe that lower location is only for setting up the smoker as a charcoal grill?
Has anyone tried using a pan of water? I called Oklahoma Joe tech support and got a generic response to follow the manual. I can't find my manual.
I ended up aborting the setup and moved everything up top (see pic) Most of the ribs had a tough, chewy skin (uneatable) and I bet it was from radiation in the lower grill position.
Next time - I was thinking of putting a pan of water on top of the diffuser plate or maybe even on the lower grill. I have two grills - so I could put some water on the lower one and make it into a Weber-like smoker - cooking on the top. If I put water on the diffuser, I could cook on both locations.
Maybe that lower location is only for setting up the smoker as a charcoal grill?
Has anyone tried using a pan of water? I called Oklahoma Joe tech support and got a generic response to follow the manual. I can't find my manual.
Comment