All,
I fired up my duo this weekend and was surprised that with just a
chimney starter full of royal oak lump, I got up to 300 degrees with
the vent 1/2 open on the side firebox. That was a bit high for what I
wanted to smoke (beef ribs). How much luck have others had with
maintaining 200-225 on that rig, which I thought was the ideal temp
for low and slow.

Other than that - it's been a honey of a smoker. the split chicken
breasts turned out juicy and flavorful.

"skeeter" > wrote in message
...
> All,
> I fired up my duo this weekend and was surprised that with just a
> chimney starter full of royal oak lump, I got up to 300 degrees with
> the vent 1/2 open on the side firebox. That was a bit high for what I
> wanted to smoke (beef ribs). How much luck have others had with
> maintaining 200-225 on that rig, which I thought was the ideal temp
> for low and slow.
>
> Other than that - it's been a honey of a smoker. the split chicken
> breasts turned out juicy and flavorful.

300° is not a bad place to cook anything. Why do you feel the need to cook
at 200°?. If your pit wants to run at 309° let it, don't fight it, you will
spend a lot of time fire tending if you do.
--
James A. "Big Jim" Whitten

www.lazyq.com

On Apr 22, 9:34 am, "Big Jim" > wrote:
> "skeeter" > wrote in message
>
> ...
>
> > All,
> > I fired up my duo this weekend and was surprised that with just a
> > chimney starter full of royal oak lump, I got up to 300 degrees with
> > the vent 1/2 open on the side firebox. That was a bit high for what I
> > wanted to smoke (beef ribs). How much luck have others had with
> > maintaining 200-225 on that rig, which I thought was the ideal temp
> > for low and slow.
>
> > Other than that - it's been a honey of a smoker. the split chicken
> > breasts turned out juicy and flavorful.
>
> 300° is not a bad place to cook anything. Why do you feel the need to cook
> at 200°?. If your pit wants to run at 309° let it, don't fight it, you will
> spend a lot of time fire tending if you do.
> --
> James A. "Big Jim" Whitten
>

I just thought that was a bit too high for beef ribs, and especially
if I want fall off the bone tender ribs
and brisket. Maybe Ill cut back on the air damper a bit more. It's
nice though putting 1 load of charcoal
into the chimney and then onto the side burner, and that's the only
flaming I do for the whole smoke!

On Apr 22, 11:50 am, "Nunya Bidnits" > wrote:
> skeeter wrote:
> > On Apr 22, 9:34 am, "Big Jim" > wrote:
> >> "skeeter" > wrote in message
>
> ....
>
> >>> All,
> >>> I fired up my duo this weekend and was surprised that with just a
> >>> chimney starter full of royal oak lump, I got up to 300 degrees with
> >>> the vent 1/2 open on the side firebox. That was a bit high for what
> >>> I wanted to smoke (beef ribs). How much luck have others had with
> >>> maintaining 200-225 on that rig, which I thought was the ideal temp
> >>> for low and slow.
>
> >>> Other than that - it's been a honey of a smoker. the split chicken
> >>> breasts turned out juicy and flavorful.
>
> >> 300° is not a bad place to cook anything. Why do you feel the need
> >> to cook at 200°?. If your pit wants to run at 309° let it, don't
> >> fight it, you will spend a lot of time fire tending if you do.
> >> --
> >> James A. "Big Jim" Whitten
> >>
>
> > I just thought that was a bit too high for beef ribs, and especially
> > if I want fall off the bone tender ribs
> > and brisket. Maybe Ill cut back on the air damper a bit more. It's
> > nice though putting 1 load of charcoal
> > into the chimney and then onto the side burner, and that's the only
> > flaming I do for the whole smoke!
>
> Are we talking beef ribs as in the ribs cut from a standing rib roast? That
> is not really low temp meat, except in roast form, like the standing rib,
> which can be cooked high or low as long as it gets a good char on the
> outside.
>
> Like a rib eye steak, or any steak, its the more tender and well marbled
> meat in such cuts which benefit more from direct high heat, which is why you
> grill steaks rather than smoking them. To me its just about the opposite of
> how you would cook a brisket, with is loaded with connective tissue that
> needs to be broken down by lower temp slow cooking. So I wouldn't think
> higher heat would harm beef ribs at all, in fact, it would seem to be the
> preferred way to cook them. But then I haven't cooked beef ribs in a very
> long time so I stand ready to be corrected if I am in error.
>
> MartyB in KC

They were beef short ribs, and they cooked too fast. SOme parts were
good, but the tissue around the bone did not melt like I wanted it to.
THey were almost free, so I guess you get what you pay for.

On Apr 22, 12:07 pm, skeeter > wrote:

> They were beef short ribs, and they cooked too fast. SOme parts were
> good, but the tissue around the bone did not melt like I wanted it to.
> THey were almost free, so I guess you get what you pay for.

Skeeter, I believe you and Marty are talking about two different
things. The beef ribs he is talking about are fine pieces of meat.
Marty is talking about this:

http://tinyurl.com/3pgdv8

The ribs you are talking about taste good when properly prepared, but
in my opinion aren't good barbecue material. Too much time for too
little reward.
If they are cheap enough, they might be worth the time.
To me, the preferred method of preparation is to braise them, and that
rules out smoking, barbecuing and grilling.

I cooked a few pounds of them a couple of months ago by braising them
on the pit. They were cut to size, seasoned, and them put in a bath
of Guiness stout and barbecue sauce, then covered except one corner
with foil and swam around in boiling beer sauce for about three
hours. I pulled them out right at the end when the meat was
separating from the bone, and put them on the hot part of the grates
for a couple of minutes to give them a little color.

Took them off the grill, served immediately and put a couple of spoons
of the reduced sauce on for an additional bang.

They were excellent, but again, not barbecued. They had a nice smoky
flavor, but in the end, they were still just braised.

Check this out check this out for some ideas:

http://tinyurl.com/6oq72v

Robert

"skeeter" > wrote in message
...
On Apr 22, 11:50 am, "Nunya Bidnits" > wrote:
> skeeter wrote:
> > On Apr 22, 9:34 am, "Big Jim" > wrote:
> >> "skeeter" > wrote in message
>
> ...
>
> >>> All,
> >>> I fired up my duo this weekend and was surprised that with just a
> >>> chimney starter full of royal oak lump, I got up to 300 degrees with
> >>> the vent 1/2 open on the side firebox. That was a bit high for what
> >>> I wanted to smoke (beef ribs). How much luck have others had with
> >>> maintaining 200-225 on that rig, which I thought was the ideal temp
> >>> for low and slow.
>
> >>> Other than that - it's been a honey of a smoker. the split chicken
> >>> breasts turned out juicy and flavorful.
>
> >> 300° is not a bad place to cook anything. Why do you feel the need
> >> to cook at 200°?. If your pit wants to run at 309° let it, don't
> >> fight it, you will spend a lot of time fire tending if you do.
> >> --
> >> James A. "Big Jim" Whitten
> >>
>
> > I just thought that was a bit too high for beef ribs, and especially
> > if I want fall off the bone tender ribs
> > and brisket. Maybe Ill cut back on the air damper a bit more. It's
> > nice though putting 1 load of charcoal
> > into the chimney and then onto the side burner, and that's the only
> > flaming I do for the whole smoke!
>
> Are we talking beef ribs as in the ribs cut from a standing rib roast?
> That
> is not really low temp meat, except in roast form, like the standing rib,
> which can be cooked high or low as long as it gets a good char on the
> outside.
>
> Like a rib eye steak, or any steak, its the more tender and well marbled
> meat in such cuts which benefit more from direct high heat, which is why
> you
> grill steaks rather than smoking them. To me its just about the opposite
> of
> how you would cook a brisket, with is loaded with connective tissue that
> needs to be broken down by lower temp slow cooking. So I wouldn't think
> higher heat would harm beef ribs at all, in fact, it would seem to be the
> preferred way to cook them. But then I haven't cooked beef ribs in a very
> long time so I stand ready to be corrected if I am in error.
>
> MartyB in KC

They were beef short ribs, and they cooked too fast. SOme parts were
good, but the tissue around the bone did not melt like I wanted it to.
THey were almost free, so I guess you get what you pay for.


I used to cook those beef short ribs at the store. About ½ dozen bones to
the slab. They were cheap. Cooked them at 325° for 3 or 4 hours and sold
them for 5 bucks a bone.hey weighed like 1½#'s each.
--
James A. "Big Jim" Whitten

www.lazyq.com

On Apr 22, 1:07 pm, "Nunya Bidnits" > wrote:

SNIP of excellent cooking advice

> To make this totally decadent with a final step, take the ribs to the grill
> and quickly crisp them up. Make some mashed potatoes, and drown the potatoes
> and ribs in the gravy for a tasty meal.

Like minds, good sir, like minds.

If I had known you were on the case, I wouldn't have tapped away for
15 minutes!

Robert

On Apr 23, 10:48 am, "Nunya Bidnits" > wrote:

> Yeah, GMTA, like you said... <g>. But damn they sure want a high price for
> shortys at the Price Chopper. I really don't like buying much at Sams
> because of the WalChinaMart thing but they are about half the price of PCs.

Boy, that's a whole different topic, eh? I know exactly what you
mean, but for a repair/remodel contractor like myself, I am in a
quandary. I am now talking with clients that are facing $400 - $600
in gas (depending on high school dependents) and with everything else
going up as well, they aren't exactly knocking my door down to reward
me with contracts. I have some repair work, but NO remodeling.

Since my income is way off... where do I shop? I split between a
local grocer and big blue, but I buy most meat at Sam's, whom the
butchers tell me buy from USA cattle ranches. I am sure they are beat
to hell and back on their prices, but at least some $$ stays here for
us. However, they weren't always sure about the origin of their
prepackaged hamburger.

> Problem is like I was saying that they cut them sideways! I can get them cut
> the right way, but have to order them ahead. I have never in my life seen
> that before... got any idea whats up with that silliness?

I have absolutely no idea whatsoever. They look ugly, awkward to eat
and cook. I rarely see them around here, and until lately, I just
attributed the "flanken" style ribs to a new guy at the saw.

But this has to be some kind of marketing ploy. You can bet your
retailer would be doing it if they weren't making money. But if I
can't buy the traditional short ribs I want, I dont' get 'em.

Robert

"skeeter" > wrote in message
...
On Apr 22, 9:34 am, "Big Jim" > wrote:
> "skeeter" > wrote in message
>
> ...
>
> > All,
> > I fired up my duo this weekend and was surprised that with just a
> > chimney starter full of royal oak lump, I got up to 300 degrees with
> > the vent 1/2 open on the side firebox. That was a bit high for what I
> > wanted to smoke (beef ribs). How much luck have others had with
> > maintaining 200-225 on that rig, which I thought was the ideal temp
> > for low and slow.
>
> > Other than that - it's been a honey of a smoker. the split chicken
> > breasts turned out juicy and flavorful.
>
> 300° is not a bad place to cook anything. Why do you feel the need to cook
> at 200°?. If your pit wants to run at 309° let it, don't fight it, you
> will
> spend a lot of time fire tending if you do.
> --
> James A. "Big Jim" Whitten
>

I just thought that was a bit too high for beef ribs, and especially
if I want fall off the bone tender ribs
and brisket. Maybe Ill cut back on the air damper a bit more. It's
nice though putting 1 load of charcoal
into the chimney and then onto the side burner, and that's the only
flaming I do for the whole smoke!


Good points. You can still get falling of the bone beef and pork ribs as
well as brisket and BUTTS at 300° and higher.
Depending on the pit it could take more fuel.
Don't be afraid if the temps git somewhat high, It wont ruin them.
Good luck.
--
James A. "Big Jim" Whitten

www.lazyq.com

On 22-Apr-2008, "Big Jim" > wrote:

> "skeeter" > wrote in message
> ...
> On Apr 22, 9:34 am, "Big Jim" > wrote:
> > "skeeter" > wrote in message
> >
> > ...
> >
> > > All,
> > > I fired up my duo this weekend and was surprised that with just a
> > > chimney starter full of royal oak lump, I got up to 300 degrees with
> > > the vent 1/2 open on the side firebox. That was a bit high for what I
> > > wanted to smoke (beef ribs). How much luck have others had with
> > > maintaining 200-225 on that rig, which I thought was the ideal temp
> > > for low and slow.
> >
> > > Other than that - it's been a honey of a smoker. the split chicken
> > > breasts turned out juicy and flavorful.
> >
> > 300° is not a bad place to cook anything. Why do you feel the need to
> > cook
> > at 200°?. If your pit wants to run at 309° let it, don't fight it, you
> > will
> > spend a lot of time fire tending if you do.
> > --
> > James A. "Big Jim" Whitten
> >
>
> I just thought that was a bit too high for beef ribs, and especially
> if I want fall off the bone tender ribs
> and brisket. Maybe Ill cut back on the air damper a bit more. It's
> nice though putting 1 load of charcoal
> into the chimney and then onto the side burner, and that's the only
> flaming I do for the whole smoke!
>
>
> Good points. You can still get falling of the bone beef and pork ribs as
> well as brisket and BUTTS at 300° and higher.
> Depending on the pit it could take more fuel.
> Don't be afraid if the temps git somewhat high, It wont ruin them.
> Good luck.
> --
> James A. "Big Jim" Whitten
>
> www.lazyq.com

I'm just reenforcing what Jim said. I cook with an NB Silver offset.
It absolutely does not like to cruise below 270°F. (245° - 280°).
It's basically rock solid at ~270° and stays there for about 3 hrs
on the first load. I cook chicken, spareribs, beef back ribs, butts,
picnics and briskets all at that temperature. With mixed loads, it's
just a question of taking the individual items off when they're done
and leaving the rest to finish in their own good time. I've had no problem
getting the collagen to break down all the way to the bone. Chicken
of course needs some help with the skin, but that's another story.
Beware of tenderloins and loins of either beef or pork. They cook
up god awful quick compared to other types of meat.
--
Brick(Youth is wasted on young people)

On Apr 22, 8:17 am, skeeter > wrote:
> All,
> I fired up my duo this weekend and was surprised that with just a
> chimney starter full of royal oak lump, I got up to 300 degrees with
> the vent 1/2 open on the side firebox. That was a bit high for what I
> wanted to smoke (beef ribs). How much luck have others had with
> maintaining 200-225 on that rig, which I thought was the ideal temp
> for low and slow.
>
> Other than that - it's been a honey of a smoker. the split chicken
> breasts turned out juicy and flavorful.

So call me stupid, but when you close the vent it is in theory to
reduce the temperature, correct?
Do you have to reduce the incoming vent or also the vent of the
exhaust stack?

"skeeter" > wrote in message
...
> On Apr 22, 8:17 am, skeeter > wrote:
>> All,
>> I fired up my duo this weekend and was surprised that with just a
>> chimney starter full of royal oak lump, I got up to 300 degrees with
>> the vent 1/2 open on the side firebox. That was a bit high for what I
>> wanted to smoke (beef ribs). How much luck have others had with
>> maintaining 200-225 on that rig, which I thought was the ideal temp
>> for low and slow.
>>
>> Other than that - it's been a honey of a smoker. the split chicken
>> breasts turned out juicy and flavorful.
>
> So call me stupid, but when you close the vent it is in theory to
> reduce the temperature, correct?
> Do you have to reduce the incoming vent or also the vent of the
> exhaust stack?

I have always left the exhaust vent wide open and closed the intake down to
maintain heat settings.
--
James A. "Big Jim" Whitten

www.lazyq.com

On Apr 22, 7:59*pm, "Nunya Bidnits" > wrote:

> At one point I even saw a formula on line which had to do with the volumes
> of the cookers, I believe both the firebox and cook chamber (for offsets)
> which then gave a formula to calculate both the diameter and height of the
> stack for best draft results. Unfortunately I just can't seem to find that
> link, but I bet someone around here has it!

I'd sure be interested in seeing that thing. My Klose has some
interesting characteristics that it would probably explain. It's got
two large 6" exhaust stacks at the top of the lid. Now every other
stack I've ever seen for a sidebox cooker seem to be mounted on the
side and no more than 3". So, you'd figure that to keep heat in you'd
want to close one stack completely and the one furthest from the
firebox opened to the equivilant of 3" right? Well, the damn thing
gets hotter at grate level with both stacks completely open. Go
figger.

On 22-Apr-2008, "Big Jim" > wrote:

> "skeeter" > wrote in message
> ...
> > On Apr 22, 8:17 am, skeeter > wrote:
> >> All,
> >> I fired up my duo this weekend and was surprised that with just a
> >> chimney starter full of royal oak lump, I got up to 300 degrees with
> >> the vent 1/2 open on the side firebox. That was a bit high for what I
> >> wanted to smoke (beef ribs). How much luck have others had with
> >> maintaining 200-225 on that rig, which I thought was the ideal temp
> >> for low and slow.
> >>
> >> Other than that - it's been a honey of a smoker. the split chicken
> >> breasts turned out juicy and flavorful.
> >
> > So call me stupid, but when you close the vent it is in theory to
> > reduce the temperature, correct?
> > Do you have to reduce the incoming vent or also the vent of the
> > exhaust stack?
>
> I have always left the exhaust vent wide open and closed the intake down
> to
> maintain heat settings.
> --
> James A. "Big Jim" Whitten
>
> www.lazyq.com

What Jim said. I leave the exhaust stack wide open and damp down
the intake as required. My pit runs with the intake open about 1 (one)
inch. The only variations are for extremely hot and calm weather,
(stopped down even further) and for cool, windy weather when I
have to open up another 1/4 inch or so. On weird occasions, I just
have to let it run hotter or cooler then normal. It ain't rocket science.
I won't fail to make it into orbit if I'm off by ten degrees or so.
--
Brick(Youth is wasted on young people)

skeeter > wrote:
> On Apr 22, 8:17 am, skeeter > wrote:
> > All,
> > I fired up my duo this weekend and was surprised that with just a
> > chimney starter full of royal oak lump, I got up to 300 degrees with
> > the vent 1/2 open on the side firebox. That was a bit high for what I
> > wanted to smoke (beef ribs). How much luck have others had with
> > maintaining 200-225 on that rig, which I thought was the ideal temp
> > for low and slow.
> >
> > Other than that - it's been a honey of a smoker. the split chicken
> > breasts turned out juicy and flavorful.
>
> So call me stupid, but when you close the vent it is in theory to
> reduce the temperature, correct?
> Do you have to reduce the incoming vent or also the vent of the
> exhaust stack?

Reducing the incoming vent reduces the amount of air getting to the fire.
Reducing the exhaust vent slows the air flow through the smoker and results
in creosote being deposited in the smoke chamber and on what you're
smoking. IMO

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:
> skeeter > wrote:
>> On Apr 22, 8:17 am, skeeter > wrote:
>>> All,
>>> I fired up my duo this weekend and was surprised that with just a
>>> chimney starter full of royal oak lump, I got up to 300 degrees with
>>> the vent 1/2 open on the side firebox. That was a bit high for what I
>>> wanted to smoke (beef ribs). How much luck have others had with
>>> maintaining 200-225 on that rig, which I thought was the ideal temp
>>> for low and slow.
>>>
>>> Other than that - it's been a honey of a smoker. the split chicken
>>> breasts turned out juicy and flavorful.
>> So call me stupid, but when you close the vent it is in theory to
>> reduce the temperature, correct?
>> Do you have to reduce the incoming vent or also the vent of the
>> exhaust stack?
>
> Reducing the incoming vent reduces the amount of air getting to the fire.
> Reducing the exhaust vent slows the air flow through the smoker and results
> in creosote being deposited in the smoke chamber and on what you're
> smoking. IMO
>
We'll just have to try it with some safe/easy smokeable meats like pork
loin and see how it turns out. I do want to keep the creosote out of
there but for now there's a nice aeromatic scent inside the charcoal side.

Thanks again!

"skeeter" > wrote in message
...
> All,
> I fired up my duo this weekend and was surprised that with just a
> chimney starter full of royal oak lump, I got up to 300 degrees with
> the vent 1/2 open on the side firebox. That was a bit high for what I
> wanted to smoke (beef ribs). How much luck have others had with
> maintaining 200-225 on that rig, which I thought was the ideal temp
> for low and slow.
>
> Other than that - it's been a honey of a smoker. the split chicken
> breasts turned out juicy and flavorful.


After I added an extension tube to the stack vent, I now see a 230-240F
temp in the chamber rather than the 300F + range I was seeing before.
Thanks to the group for that modification advice. I tried taking it down a
little lower and it became quite the chore to keep a stable temp. I set the
inlet at about half closed and it go 3 hours at 240F. I am really enjoying
the versatility of the CG Duo and the cast iron is great to grill on.

Joseph

--

http://www.geocities.com/jrpitzner/BBQ

Brinkman Charcoal Smoker
CharGriller Duo w/Side Fire Box