Hello

Got myself a Char-Broil Sierra smoker/barbeque and so far it's been
fantastic. I tried my hand at slow cooking using the firebox to indirectly
cook some ribs and lamb chops (two different nights). I have a book I'm
reading and it tells me that is should take between 45 and 55min to cook the
chops (rare) at 200-225F. I was at 325F (according to my thermometer) for 2
hours before I gave up and "cheated" by moving the chops next to the firebox
side of the grill and basically ended up grilling the darn things so my
family wouldn't starve to death. Even then thick areas of the meat where
rare/medium rare.

Some quick info on the cook:

- used a full chimney of lump charcoal for fuel, adding half a dozen or so
approx every 20min or so.
- started with damper system (firebox + chimney opposite side of grill) at
1/4 then opened it up 100% after an hour of cooking and realizing the meat
was not cooking.
- opened only once (1 hour in) to check things out.


The American Gourmet Smoker is the same style smoker I'm using except mine
is larger at 492 square inches.
http://www.charbroil.com/smokers/index.asp


I need help

Thanks for your time.

PB wrote:

> Hello
>
> Got myself a Char-Broil Sierra smoker/barbeque and so far it's been
> fantastic. I tried my hand at slow cooking using the firebox to indirectly
> cook some ribs and lamb chops (two different nights). I have a book I'm
> reading and it tells me that is should take between 45 and 55min to cook the
> chops (rare) at 200-225F. I was at 325F (according to my thermometer) for 2
> hours before I gave up and "cheated" by moving the chops next to the firebox
> side of the grill and basically ended up grilling the darn things so my
> family wouldn't starve to death. Even then thick areas of the meat where
> rare/medium rare.
>
> Some quick info on the cook:
>
> - used a full chimney of lump charcoal for fuel, adding half a dozen or so
> approx every 20min or so.
> - started with damper system (firebox + chimney opposite side of grill) at
> 1/4 then opened it up 100% after an hour of cooking and realizing the meat
> was not cooking.
> - opened only once (1 hour in) to check things out.
>
>
> The American Gourmet Smoker is the same style smoker I'm using except mine
> is larger at 492 square inches.
> http://www.charbroil.com/smokers/index.asp
>
>
> I need help
>
> Thanks for your time.
>
>
ok, I'm certainly not up to speed with most of the folks here and I've
never done lamb chops (we don't care for 'em) but for babybacks at
approximatly 250dF, 3 to 4 hours is normal to get to where they "break"
when you pick them up by the ends and bend them. If yours are not done
in that range you may want to get a new thermometer and make sure that
it's mounted at the grate level.

You'll probably get much better advise later on.

--
Steve

"PB" > wrote in message
...
> Hello
>
> Got myself a Char-Broil Sierra smoker/barbeque and so far it's been
> fantastic. I tried my hand at slow cooking using the firebox to indirectly
> cook some ribs and lamb chops (two different nights). I have a book I'm
> reading and it tells me that is should take between 45 and 55min to cook
> the chops (rare) at 200-225F. I was at 325F (according to my thermometer)
> for 2 hours before I gave up and "cheated" by moving the chops next to the
> firebox side of the grill and basically ended up grilling the darn things
> so my family wouldn't starve to death. Even then thick areas of the meat
> where rare/medium rare.
>
> Some quick info on the cook:

Was the thermometer reading the temperature at the top of the cooking
chamber, not at grate level? It was really much cooler down there. The
good news is that lamb chops are best grilled on a hot fire until they are
medium rare.

"PB" > wrote in message
...
> Hello
>
> Got myself a Char-Broil Sierra smoker/barbeque and so far it's been
> fantastic. I tried my hand at slow cooking using the firebox to indirectly
> cook some ribs and lamb chops (two different nights). I have a book I'm
> reading and it tells me that is should take between 45 and 55min to cook
> the chops (rare) at 200-225F. I was at 325F (according to my thermometer)
> for 2 hours before I gave up and "cheated" by moving the chops next to the
> firebox side of the grill and basically ended up grilling the darn things
> so my family wouldn't starve to death. Even then thick areas of the meat
> where rare/medium rare.
>
> Some quick info on the cook:

Was the thermometer reading the temperature at the top of the cooking
chamber, not at grate level? It was really much cooler down there. The
good news is that lamb chops are best grilled on a hot fire until they are
medium rare.

Yes it's right on the top unfortunately. I had similar problems with my
ribs...ended up having to move them over to cook them properly. Maybe I
need more coal/heat?


> Was the thermometer reading the temperature at the top of the cooking
> chamber, not at grate level? It was really much cooler down there. The
> good news is that lamb chops are best grilled on a hot fire until they are
> medium rare.
>

Yes it's right on the top unfortunately. I had similar problems with my
ribs...ended up having to move them over to cook them properly. Maybe I
need more coal/heat?


> Was the thermometer reading the temperature at the top of the cooking
> chamber, not at grate level? It was really much cooler down there. The
> good news is that lamb chops are best grilled on a hot fire until they are
> medium rare.
>

>
> Was the thermometer reading the temperature at the top of the cooking
> chamber, not at grate level? It was really much cooler down there. The
> good news is that lamb chops are best grilled on a hot fire until they are
> medium rare.
>

Second that, I'd been messing around with chops for years doing them just
off the fire and they were always tough, but tasty. Now grill em like
steaks (thanks guys) and they're great that way, and no more toughness.

And like Harry said you do want to get yourself a thermometer for inside the
grill. Many here use a Polder type device like this:
http://www.cooking.com/products/shprodde.asp?SKU=109731 . Williams Sonoma
carries them, they're not uncommon. Just stick the probe into an onion or
potato, cork, whatever, and you got your grate level temps.
Bonus, the wife can use it in the oven to test for meat temps, no more
overdone turkey <bg>.



D

>
> Was the thermometer reading the temperature at the top of the cooking
> chamber, not at grate level? It was really much cooler down there. The
> good news is that lamb chops are best grilled on a hot fire until they are
> medium rare.
>

Second that, I'd been messing around with chops for years doing them just
off the fire and they were always tough, but tasty. Now grill em like
steaks (thanks guys) and they're great that way, and no more toughness.

And like Harry said you do want to get yourself a thermometer for inside the
grill. Many here use a Polder type device like this:
http://www.cooking.com/products/shprodde.asp?SKU=109731 . Williams Sonoma
carries them, they're not uncommon. Just stick the probe into an onion or
potato, cork, whatever, and you got your grate level temps.
Bonus, the wife can use it in the oven to test for meat temps, no more
overdone turkey <bg>.



D

"PB" > wrote in message
...
>
> Yes it's right on the top unfortunately. I had similar problems with my
> ribs...ended up having to move them over to cook them properly. Maybe I
> need more coal/heat?
>
Probably. Stick a thermometer on the grate and wee what you get. It may
also be a good idea to add a diffuser to get the down, or extend the stack
down so it pulls from a lower spot.

"PB" > wrote in message
...
>
> Yes it's right on the top unfortunately. I had similar problems with my
> ribs...ended up having to move them over to cook them properly. Maybe I
> need more coal/heat?
>
Probably. Stick a thermometer on the grate and wee what you get. It may
also be a good idea to add a diffuser to get the down, or extend the stack
down so it pulls from a lower spot.

Interesting. Can the probe sit there for the entire cook (several hours) or
do I just use it periodically to check temps?

P.S

Thanks for the help guys..very kind of you.



> And like Harry said you do want to get yourself a thermometer for inside
> the
> grill. Many here use a Polder type device like this:
> http://www.cooking.com/products/shprodde.asp?SKU=109731 . Williams Sonoma
> carries them, they're not uncommon. Just stick the probe into an onion or
> potato, cork, whatever, and you got your grate level temps.
> Bonus, the wife can use it in the oven to test for meat temps, no more
> overdone turkey <bg>.
>
>
>
> D
>
>

PB wrote:
> Interesting. Can the probe sit there for the entire cook (several
> hours) or do I just use it periodically to check temps?
>
> P.S
>
> Thanks for the help guys..very kind of you.

Please..... don't top-post.


--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

> PB wrote:
> > Interesting. Can the probe sit there for the entire cook (several
> > hours) or do I just use it periodically to check temps?
> >

I get about 200 hours (more probably) from a pair of batteries. Probe sits
in there the whole cook and I dont bother turning it off either. You want to
be able to take a quick glance at the temp, not fuss with buttons.


D
--

Dave Bugg wrote:
> PB wrote:
>
>>Interesting. Can the probe sit there for the entire cook (several
>>hours) or do I just use it periodically to check temps?
>>
>>P.S
>>
>> Thanks for the help guys..very kind of you.
>
>
> Please..... don't top-post.
>
>

What Dave said....

As for the therm. I use a Taylor and the probe stays in for the whole
cook. As for the grate temps, I've mounted two thermometers on my WSM,
one at each grate level. This isn't mine but it looks pretty dang close:
http://www.virtualweberbullet.com/th...otos/davis.jpg
and I know the temp at each grate, plus the temp of the meat.


--
Steve

On 27-Mar-2005, "PB" > wrote:

> Hello
>
> Got myself a Char-Broil Sierra smoker/barbeque and so far it's been
> fantastic. I tried my hand at slow cooking using the firebox to indirectly
>
> cook some ribs and lamb chops (two different nights).

Ribs cook low and slow pretty good, but lamb chops IMO are too lean
to benefit from slow cooking. If you want to get some smoke on them, ok,
but I'd finish them on a hot grill.

I have a book I'm
> reading and it tells me that is should take between 45 and 55min to cook
> the chops (rare) at 200-225F. I was at 325F (according to my thermometer)
> for
> 2 hours before I gave up and "cheated" by moving the chops next to the
> firebox side of the grill and basically ended up grilling the darn things
> so my
> family wouldn't starve to death. Even then thick areas of the meat where
> rare/medium rare.

Something really wrong going on here. Chops (any kind of chops) should be
nicely done in two hours at that temp. Probably be killed by then.

>
> Some quick info on the cook:
> - used a full chimney of lump charcoal for fuel, adding half a dozen or so
>
> approx every 20min or so. started with damper system (firebox + chimney
> opposite side of grill) at 1/4 then opened it up 100% after an hour of
cooking and realizing the meat was not cooking. opened only once (1 hour in)

to check things out.
>
>
> The American Gourmet Smoker is the same style smoker I'm using except
> mine is larger at 492 square inches.

> http://www.charbroil.com/smokers/index.asp
>
>
> I need help
>
> Thanks for your time.

My cooker is a NB silver, same as the charbroil silver. I wouldn't think
about
starting a cook with such a small amount of fuel. Your method will suffice
if you're content with feeding it every 20 mins. But, personally, I start
with
three chimneys of lump. Two are put in cold with a hollow in the center. To
that I add a chimney of lit lump in the middle. (Thanks Dana). Chimney is
wide open. Damper is open about 1-1.2". Temp at the dome runs about
275°. Treat it like a sore dick. Don,t F#$% with it.

Frankly, I've never experienced the situation you described.



Brick (Keep the shiny side up)

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I suspected I might be using too little fuel. I will try you're method (2
cold 1 lit load) and likely will pickup a polder this weekend.

thank you for the info.


"Brick" > wrote in message
...
>
> On 27-Mar-2005, "PB" > wrote:
>
>> Hello
>>
>> Got myself a Char-Broil Sierra smoker/barbeque and so far it's been
>> fantastic. I tried my hand at slow cooking using the firebox to
>> indirectly
>>
>> cook some ribs and lamb chops (two different nights).
>
> Ribs cook low and slow pretty good, but lamb chops IMO are too lean
> to benefit from slow cooking. If you want to get some smoke on them, ok,
> but I'd finish them on a hot grill.
>
> I have a book I'm
>> reading and it tells me that is should take between 45 and 55min to cook
>> the chops (rare) at 200-225F. I was at 325F (according to my thermometer)
>> for
>> 2 hours before I gave up and "cheated" by moving the chops next to the
>> firebox side of the grill and basically ended up grilling the darn things
>> so my
>> family wouldn't starve to death. Even then thick areas of the meat where
>> rare/medium rare.
>
> Something really wrong going on here. Chops (any kind of chops) should be
> nicely done in two hours at that temp. Probably be killed by then.
>
>>
>> Some quick info on the cook:
>> - used a full chimney of lump charcoal for fuel, adding half a dozen or
>> so
>>
>> approx every 20min or so. started with damper system (firebox + chimney
>> opposite side of grill) at 1/4 then opened it up 100% after an hour of
> cooking and realizing the meat was not cooking. opened only once (1 hour
> in)
>
> to check things out.
>>
>>
>> The American Gourmet Smoker is the same style smoker I'm using except
>> mine is larger at 492 square inches.
>
>> http://www.charbroil.com/smokers/index.asp
>>
>>
>> I need help
>>
>> Thanks for your time.
>
> My cooker is a NB silver, same as the charbroil silver. I wouldn't think
> about
> starting a cook with such a small amount of fuel. Your method will suffice
> if you're content with feeding it every 20 mins. But, personally, I start
> with
> three chimneys of lump. Two are put in cold with a hollow in the center.
> To
> that I add a chimney of lit lump in the middle. (Thanks Dana). Chimney is
> wide open. Damper is open about 1-1.2". Temp at the dome runs about
> 275°. Treat it like a sore dick. Don,t F#$% with it.
>
> Frankly, I've never experienced the situation you described.
>
>
>
> Brick (Keep the shiny side up)
>
> ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet
> News==----
> http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+
> Newsgroups
> ----= East and West-Coast Server Farms - Total Privacy via Encryption
> =----

I suspected I might be using too little fuel. I will try you're method (2
cold 1 lit load) and likely will pickup a polder this weekend.

thank you for the info.


"Brick" > wrote in message
...
>
> On 27-Mar-2005, "PB" > wrote:
>
>> Hello
>>
>> Got myself a Char-Broil Sierra smoker/barbeque and so far it's been
>> fantastic. I tried my hand at slow cooking using the firebox to
>> indirectly
>>
>> cook some ribs and lamb chops (two different nights).
>
> Ribs cook low and slow pretty good, but lamb chops IMO are too lean
> to benefit from slow cooking. If you want to get some smoke on them, ok,
> but I'd finish them on a hot grill.
>
> I have a book I'm
>> reading and it tells me that is should take between 45 and 55min to cook
>> the chops (rare) at 200-225F. I was at 325F (according to my thermometer)
>> for
>> 2 hours before I gave up and "cheated" by moving the chops next to the
>> firebox side of the grill and basically ended up grilling the darn things
>> so my
>> family wouldn't starve to death. Even then thick areas of the meat where
>> rare/medium rare.
>
> Something really wrong going on here. Chops (any kind of chops) should be
> nicely done in two hours at that temp. Probably be killed by then.
>
>>
>> Some quick info on the cook:
>> - used a full chimney of lump charcoal for fuel, adding half a dozen or
>> so
>>
>> approx every 20min or so. started with damper system (firebox + chimney
>> opposite side of grill) at 1/4 then opened it up 100% after an hour of
> cooking and realizing the meat was not cooking. opened only once (1 hour
> in)
>
> to check things out.
>>
>>
>> The American Gourmet Smoker is the same style smoker I'm using except
>> mine is larger at 492 square inches.
>
>> http://www.charbroil.com/smokers/index.asp
>>
>>
>> I need help
>>
>> Thanks for your time.
>
> My cooker is a NB silver, same as the charbroil silver. I wouldn't think
> about
> starting a cook with such a small amount of fuel. Your method will suffice
> if you're content with feeding it every 20 mins. But, personally, I start
> with
> three chimneys of lump. Two are put in cold with a hollow in the center.
> To
> that I add a chimney of lit lump in the middle. (Thanks Dana). Chimney is
> wide open. Damper is open about 1-1.2". Temp at the dome runs about
> 275°. Treat it like a sore dick. Don,t F#$% with it.
>
> Frankly, I've never experienced the situation you described.
>
>
>
> Brick (Keep the shiny side up)
>
> ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet
> News==----
> http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+
> Newsgroups
> ----= East and West-Coast Server Farms - Total Privacy via Encryption
> =----