My First Cook

[EZCUSE]

Well... the Super Bowl has come and gone and I got my first cook on. I should have snapped more pics but I got two for you. Not going to lie... they were super good.

It was a really cold day in Denver so I was having problems with the internal temp of the smoker. I did the 3-2-1 method at 225 but even though my Yoder said 225, the temp I was taking on my Fireboard kept on reading 200-215.

A few questions would be: where is the best place to put the ambient temp probes to get a true read of the upper and lower cooking surfaces?
Do I just want to keep cranking the temp of the Yoder up until my ambient temp probes read the temp I actually want to cook on?

I don't think I'm up to brisket yet but trying to decide what to smoke next. Beer can chicken? Shoulder?

[Jerod Broussard]

Pork shoulder.

[DWCowles]

I always put my probes right at 2” from the meat. If you raised the temp on the controller up 240 you would have been right 225/230. BTW, the ribs looks good.

[EdF]

Yeah, this is my approach too - out of the "meat shadow" and with an aluminum foil ball around the probe to keep it around the same height as the meat.

[FireMan]

Yup, the wibs look weely good!

[Troutman]

Same comment, I don’t see a thing wrong with those ribs. Also bear in mind temp swings 10-15 degrees aren’t going to kill the cook. Learn your cooker and where you get the best result on the grates then repeat!! Don’t stress about or over think it, in my opinion.

[6th Borough BBQ]

Great start. Do a Boston Pork Butt. They are amazing and difficult to mess up.

[RonB]

Good lookin' ribs for sure. Next cook - I recommend either a pork butt or a chuck roast. They are smoked the same way, but the chuckie normally needs to go to a higher temp for probe tender. PLEASE don't do beer can chicken:

https://amazingribs.com/tested-recipes/chicken-recipes/debunking-beer-can-chicken-waste-good-beer-inferior-cooking-technique

Your ambient probe(s) should be the same height as the meat, and about 2" from the meat. That will give you an accurate reading. I only use the built in thermo to make sure I am in the ballpark. If that thermo is way off, I'll check the ambient thermo.

If you are cookin' on two grates at different heights in the smoker, I suggest that you rotate the meat between the shelves because the top rack will be hotter than the bottom rack.

[Troutman]

Maybe we should start calling it vertical chicken instead

[HawkerXP]

Those ribs look great! Remember, 225* is just the low end of "low n slow" you can jack you temp up to 250* or higher without a problem. Agree with the pork butt choice next. Try moving your probe during a cook when your temps are stable, so as you can see what kind of split you have between top and bottom. Congrats!

[Karon Adams]

The shoulder is very forgiving, I would definitely recommend going there next. it's a long low cook that not only is almost impossible to ruin (though there are better and worse final results) it is also a great way to get to know your cooker.

in the case of the ribs and your question of probes, in general, I agree with the ambient probe being place about 2" from the meat. that gives you a good temp reading of the temperature being put TO the meat without having the heat loss reading that you'll actually get EXACTLY beside the meat because the evaporation against the meat drops that ambient a little bit.

but, in the case of your rib cook, since you AR looking to get the temp on both levels, I would recommend placing the ambient probe between the two levels. that way, you can get a better idea of the temp in between them and what is happening on both levels.

You are looking good there! Ribs are adventurous for the first cook! I tip my hat! Oops, did't mean to poke you with the feather! Chicken is always a yummy meal, too, but shoulder is my personal favorite and, a really good way to learn the all around personality of your cooker.

[smokenoob]

Nice lookin' ribs! I would try the pork butt next when you have lots of time or maybe the. 6-0 ribs method next if you are short on time (ok, I Made that up! I mean cook the ribs without the crutch and see how you like them the correct way.....haha, just kidding again!)

[kamadoRob]

Nice looking first cook! Nice cooker too, I'm looking at the YS640 at some point in the near future.

Yeah a good boston butt would be a great next cook. Fairly easy and you can't beat a good pulled pork sammich. I'm not far from you so if there is ever anything you need help with just let me know. Especially drinking booze and eating BBQ!

[Sweaty Paul]

Love my 640.

[BBQCentralShow]

Beer can chicken is overrated (and dangerous)...spatchcock it instead...cooler presentation and cooks quick! Ribs look good!!

[Sweaty Paul]

Great looking ribs. I'd recommend a Boston Butt next. It's a long cook and you can play more with your Pit and see what it does.

[Frozen Smoke]

Ribs look tasty! Nice first run. Pork butt like everyone suggests is something you want to get under you're belt as you will be doing lots of those in the future. Don't be too afraid of brisket it's not as frightening as you may have heard.

A cheap ham from the grocery store is another good choice. All you are doing is heating it up as it's already cooked but the cheap ones really benefit from the smoke and take on a awesome flavor.

Turkey breast is another good choice that's rather easy. That will get you a introduction to brineing as well. Chicken will also get you into brineing. Good luck on future cooks!

[Danjohnston949]

EZCUSE, First a Small Matter of Somantics, I always Refer to Ambient Temp as the Outside Temp❗️ In Orher Words the Temp Your WX Man Would Give You❗️ Then I set Two PIT PROBES One Left, One Right
+ - 2" Above the Grate and 2" or More From the Food❗️ The Other FireBoard Probes Can Be Labeled And Placed in the Food as Needed‼️ #: 1 Probe Is Always the Ambient (Outside) Temp❗️ I'm Not Saying I'm
Right❓ It's the Way I Do It‼️ OBTW, Great Looking Ribs👍👍👍👍👍❗️
From a Backyard Cremator in Fargo ND, Dan