intro

[blicky]

hi  my name is blicky just purchased the smokenator will be trying out this weekend
hope to do pulled pork and spare ribs at the same time any advice would be much appreciated on times and vent settings 
i have the Webber one touch and will be using Webber briquettes
many thanks hope yo make some good friends 

[ncsmoker]

Welcome blicky. I have the One Touch Gold. The settings really depend on the weather. I start with the bottom 3 holes open on the ash catcher and the top open about a 3/8". I fill the SN full and remove 12 briquettes and light them to start the by replacing them when white hot. If it gets to hot, over 250 farenhiet, I close down the bottom to 2 1/2 holes open.

I use wood chunks. Apple is good with pork, love cheery with turkey, hickory is good with pork also, your beech is good with fish.

Tom

[blicky]

hi great to hear from you tom

i was wondering could i put a 4 to 5 lb pork shoulder a about 3 medium racks of ribs on at  the same time for about 5 hrs.  cooking ? and the wood is oak is that OK or is it a bit over powering any way thanks for your reply much appreciated 


cheers my dear have good week end 


PS do i put the meat on when the temp get to the right level or as soon as i have put the coals on and should i use hot water doing long and slow

[ncsmoker]

First let me correct my last post I said 225-250celcius that should be 225-250farenhiet.

Always figure 1.5hrs per pound for cooking pork at a temp range of 225-250Farenhiet. So your butt will take 6-7hrs and the ribs depending on size 4.5-6hrs. Always have a good thermometer to check the temp of your meat. Pulled pork needs to go to 195F. You probably have your own method to test ribs for doneness.

Putting the butt and 3 slabs of ribs on at one time will be tight but doable. You will probably need to cut the ribs into half or thirds and place them around the butt and then rotate them around the grill. If you also bought the Hovergrill you will not have any problem at all.

I always put my meat on as soon as the coals are ready. This allows the meat to warm up while the Weber comes up to temperature.

Good luck on your smoke

Tom

[Larry T]

Blicky; Welcome from Oregon, USA.

If U have a 26" weber, then your OK. If U have a 22", then U may have to coil the ribs. I think Pork Loin or St. Louis cut could fit. Stage the start times so that, if necessary, the shoulder can be foil wrapped until the ribs are flex finished. Coiled ribs are hard to test for doneness by flexing, so U may want to just use the toothpick test.

Have a ton of fun with Ur first SN L&S cook,

Larry T (aka. Smoke'n Joe)

[blicky]

cheers my dear cant wait
must remember to get some nice Somerset scrumpy to wash it don with ill lets ee know how i get on

[blicky]

Jun 4, 2015 14:20:06 GMT -5 ncsmoker said:

First let me correct my last post I said 225-250celcius that should be 225-250farenhiet.

Always figure 1.5hrs per pound for cooking pork at a temp range of 225-250Farenhiet. So your butt will take 6-7hrs and the ribs depending on size 4.5-6hrs. Always have a good thermometer to check the temp of your meat. Pulled pork needs to go to 195F. You probably have your own method to test ribs for doneness.

Putting the butt and 3 slabs of ribs on at one time will be tight but doable. You will probably need to cut the ribs into half or thirds and place them around the butt and then rotate them around the grill. If you also bought the Hovergrill you will not have any problem at all.

I always put my meat on as soon as the coals are ready. This allows the meat to warm up while the Weber comes up to temperature.

Good luck on your smoke

Tom

[blicky]

cheers my dear cant wait
must remember to get some nice Somerset scrumpy to wash it don with ill lets ee know how i get on