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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Need help with new smoker

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  • Top | #1

    Need help with new smoker

    So I just bought an electric smoker and did 2 racks of ribs, 6 hours 225 and about 8 oz of wood chips . They came out basically black. Inside was awesome but outside was bad. Help what did I do wrong?

  • Top | #2
    How did the black taste?

    Comment


    • Mark B 24
      Mark B 24 commented
      Editing a comment
      Actually didn’t taste horrible

  • Top | #3
    Photos would help.. Do you have any?

    Comment


    • Mark B 24
      Mark B 24 commented
      Editing a comment
      Sorry next time will remember to do photos

  • Top | #4
    Welcome from Colorado ... and now some questions:

    What kind of ribs?
    What did you put on them?
    How and where did you measure the temp?
    What thermometer did you use?
    Pics would help, too ...

    Comment


    • Mark B 24
      Mark B 24 commented
      Editing a comment
      St Louis
      Put them right on the racks
      The electric smoker has a built in thermostat and a good thermostat. That’s what I used to measure temp.
      Sorry no pics we ate them but I did t think they should have come out so black.

  • Top | #5
    If the ribs come out, black that is usually a good thing. However, if you used a high sugar rub, that may cause the sugar to burn under high heat. In your case, you cooked it pretty low, but with that amount of time in the smoker, I would not be surprised if that the sugar burned. What style of ribs did you make and what rub did you use?

    I would also go easier on the wood, and make sure you are placing it directly on the heating element so you are not allowing the wood to smolder. You want that wood to burn right away. Smoke adheres to wet cold surfaces, so you really only need wood for the first part of the cook. If the wood smolders, this can give off some bitter flavors. Contrary to popular belief, do not soak the wood, that can also throw in some off flavors as well. More on that here.

    All that being said, Welcome to the Pitmaster Club! Thanks for joining up!

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    Comment


    • Mark B 24
      Mark B 24 commented
      Editing a comment
      I used the Memphis dust on the St. Louis style ribs and followed the directions on this site. I did not soak the wood. I also started with 4 oz of hickory and added 4 halfway thru cook time as directions said to.
      Thanks this site looks awesome and I’m excited to begin my new hobby. Thanks for the promo respinses

  • Top | #6
    The black wasn’t aweful

    Comment


    • Top | #7
      regardless of cooker, always use an internal probe thermometer. Check calibration with icewater

      Comment


      • Top | #8
        Black can be good if it tastes good & it’s not burnt. It actually is sorta funny, you complaining a bit about em, then eatin em up before we can see em. Sorta like no crime cuz the evidence has been disposed of. Maybe it didn’t happen.
        Welcome, continue eatin good & have fun!

        Comment


        • FireMan
          FireMan commented
          Editing a comment
          wcpreston , just what we needed, an official Latin term. Now fast forward to no pics, no cook, hmmm.

        • FireMan
          FireMan commented
          Editing a comment
          wcpreston , just what we needed, an official Latin term. Now fast forward to no pics, no cook, hmmm.

        • wcpreston
          wcpreston commented
          Editing a comment
          Every time I hear a great story from a friend, it's "pics or it didn't happen," so...

      • Top | #9
        Black is usually a good thing, at least to many people. If you want less bark you can wrap for part of the cook.

        Comment


        • Top | #10
          Originally posted by Spinaker View Post
          I would also go easier on the wood, and make sure you are placing it directly on the heating element so you are not allowing the wood to smolder. You want that wood to burn right away. Smoke adheres to wet cold surfaces, so you really only need wood for the first part of the cook. If the wood smolders, this can give off some bitter flavors. Contrary to popular belief, do not soak the wood, that can also throw in some off flavors as well.
          I agree with Spinaker. 8 oz. of wood seems like an awful lot in an enclosed electric cooker ... especially for only 2 racks. Also, as he said, smoke won't really add much after the first hour or so of the cook, so cutting back won't hurt anything at all.

          Comment


          • Top | #11
            Welcome to The Pit Mark. Dial thermometers are notoriously inaccurate. A good leave in calibrated thermometer in the pit will give a better reading. You can check the accuracy of the pit thermo in boiling water. Look up the boiling point for your elevation to be sure it's accurate.
            The ribs were black, but were they dry or moist. Black and dry could mean they were overcooked. That would mean that either the temp was too high, or the time was too long. How did you decide to pull them off the smoker? Did you go by time or something else? Time doesn't work too well. The bend test is more accurate:

            https://amazingribs.com/tested-recip...ribs-ready-yet

            Comment


            • Top | #12
              All I can come up with is, did you run it at least once empty to burn off any oils, etc. from the factory before the first cook?

              Comment


              • Mark B 24
                Mark B 24 commented
                Editing a comment
                Yes per recommended instructions for 3 hours empty Thanks

            • Top | #13
              I would say 6 hours may have been too long in at 225. I figure about 4 usually.. did u spritz them at all.. I use 1 part cider vinegar to 7 parts apple cider about every half hour or so. Keep trying nobody gets it perfect the first time.. also be careful not to oversmoke,. Yes it is possible .. you want it to be one layer in the flavor not have it overpower everything!!

              Comment

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