Hello everyone, I just wanted to say thanks for all of the information on the site. It has helped a great deal to someone who just got into this a month or so ago.
Little bit about my setup:
I have had a plain jane Weber kettle for years and my grilling has always been simple direct heat stuff. I pretty much peaked on Ribeye's and this was my go-to for a great BBQ party or dinner for years but I have always loved ribs and I didn't even know you could do a slow and low cook in a Weber.
About a month ago I came across a new (cheap) offset smoker on sale and decided to give it a shot.
In the past 4 weekends I have done 3 brisket flats and 6 racks of loin back ribs. After working out some kinks with rubs and techniques I have settled into some basics using black pepper and salt for the brisket, memphis dust for the ribs, while wrapping the brisket after the stall and the ribs for the last hour.
The one problem is that the off-set is too difficult to control the temp. I am constantly watching it and having to adjust the intake or fuel to keep it at the right temp. I read the article here about off-sets and I know that this particular off-set is not made of the best materials so I am not disappointed, it is just a lot of work I think could be avoided.
After learning more about Weber and indirect methods I decided to pull the trigger on a Weber Performer that I have been eying for months anyway. My old Weber was seeing better days and was pretty much coming apart after well over a decade of use and since I still like doing direct heat BBQs I figured having another grill would just be a good addition to the lineup.
Well that's me... thanks all, this is great website. I especially love all of the research and scientific knowledge you have here, it really makes a lot of this more clear.
My plan is to try and get to where I can use the Weber for smoking but that going to take some studying. My first dry run took some time to get to where I could keep the temp under 250 but the nice thing is that it stayed at 250. Then if I keep this hobby up I will get something next summer that is much better for smoking... after having a chance to save up some coin that is.
Thanks guys,
Nash_boro
p.s. last weekend when I used the Memphis Dust and had a bunch of friends over almost nobody put any sauce on their ribs. I think they thought they were already sauced and they loved them anyway.
Little bit about my setup:
I have had a plain jane Weber kettle for years and my grilling has always been simple direct heat stuff. I pretty much peaked on Ribeye's and this was my go-to for a great BBQ party or dinner for years but I have always loved ribs and I didn't even know you could do a slow and low cook in a Weber.
About a month ago I came across a new (cheap) offset smoker on sale and decided to give it a shot.
In the past 4 weekends I have done 3 brisket flats and 6 racks of loin back ribs. After working out some kinks with rubs and techniques I have settled into some basics using black pepper and salt for the brisket, memphis dust for the ribs, while wrapping the brisket after the stall and the ribs for the last hour.
The one problem is that the off-set is too difficult to control the temp. I am constantly watching it and having to adjust the intake or fuel to keep it at the right temp. I read the article here about off-sets and I know that this particular off-set is not made of the best materials so I am not disappointed, it is just a lot of work I think could be avoided.
After learning more about Weber and indirect methods I decided to pull the trigger on a Weber Performer that I have been eying for months anyway. My old Weber was seeing better days and was pretty much coming apart after well over a decade of use and since I still like doing direct heat BBQs I figured having another grill would just be a good addition to the lineup.
Well that's me... thanks all, this is great website. I especially love all of the research and scientific knowledge you have here, it really makes a lot of this more clear.
My plan is to try and get to where I can use the Weber for smoking but that going to take some studying. My first dry run took some time to get to where I could keep the temp under 250 but the nice thing is that it stayed at 250. Then if I keep this hobby up I will get something next summer that is much better for smoking... after having a chance to save up some coin that is.
Thanks guys,
Nash_boro
p.s. last weekend when I used the Memphis Dust and had a bunch of friends over almost nobody put any sauce on their ribs. I think they thought they were already sauced and they loved them anyway.
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