Great Idea!

[alex]

What a great Idea for starting this up. Thanks, Don!

Looks like this is official post #1 WHOO!

Hello from Lafayette, Indiana!

I've used my smokenator two times since getting it about a month ago. First thing I did were BB ribs. I did 4 racks, but they took about 6-7 hours to cook, and hadn't even cleared the 165 plateau when I pulled them off, but everyone was sick of waiting. They still tasted phenomenal--just weren't falling off the bone tender.

Next was a Boston butt. SUPERB. Best pulled pork I've ever had.

tomorrow I'm doing another butt and a chicken. Can't wait to see how the chicken turns out!

[Don Thompson]

Hi Alex,
To get rib meat that "falls off the bone". You have to resort to the Texac Crutch method, or 3-2-1 method.
Three hours of smoke infusion.
Foil ribs and put back in the kettle without water for 2 hours say at 300 deg F. Use the table in the manual to get the "dry" settings. Use a meat thermo to tell you when they get up in the 190 deg F range.
Use the last hour to put a finishing sauce on the ribs in a lower temperature dry environment.

Next time you do the ribs keep the kettle dome temperature near 240 deg. I assume your kept them on the top grill or the food support grill.

All the best,

Don

[alex]

Thanks for the tips, Don!

A friend also mentioned that method to me, but since it was my first time cooking low n slow, ribs, and using the smokenator, I didn't feel confident doing several steps like that. I also was cooking for a Bday party gatherting. I'm a little reckless, I guess. But let me reiterate that the ribs still tasted fantastic. I'm actually surprised how well they turned out considering I am a complete novice. But I guess it ain't rocket surgery, right?

I was able to keep the dome temp at 240 consistently. Found it quite easy to do so. And even though my kettle leaks like a faucet, the 4 binder clips around the side seemed to do the trick fine.

Thanks again for the tips. You make a d**n fine product.

[ahrjmr]

Can you use the 3-2-1 method on a pork butt? I smoked a 6 pound butt last weekend for 8 hours. i took it to a 4th of July party and I finished it off by simmering it in BBQ sauce on the stove for 30 minutes.

Thanks,

Jim

[Don Thompson]

Porkbutt 321

I typically smoke the butt for about 4 hours till it reaches 165 middle internal. I then foil mine and put in the oven, at about 300 deg F till the internal reaches about 200 degress. I usually pull the butt then.
There is no reason why you can't put the butt back into the kettle and do a dry mode and put a finishing sauce on the butt. It might make some cool kind of taste.
Don

[dnsteen]

I've had my Smokenator for months cooked ribs, chickens, brisket and salmon. Nothing but perfect! I found if I do the ribs at 225-240 and leave then in for 7 hours they do fall off the bone, so much so you almost can't get them off the grill!

[Don Thompson]

Thanks for sharing the observation on the ribs. I will start reporting that in the QuickStart guide. A fair number of customers like them done this way.

Thank you!

Don

[jagerdog]

amazingribs.com is a great rib website, and shares all kinds of techniques and tips that can easily be followed using Don's outstanding product!
-Dog

[gbriones]

I did Pork Ribs last Sunday and used a 2-2-0.25 -
Smoked them with Jack Daniels Oak and Cherry Wood for 2 hrs - they looked like they were drying out - In foil for 2 hrs on my Propane grill since it was a hot day. Finished up the Ribs using Sweet Baby Ray's Honey BBQ until it carmelized it. It worked great.
Gabe

[jmalt31]

What about baby backs do you cook them for 7 hours as well or just the spare ribs?

[pbankson]

Jul 22, 2009 11:32:01 GMT -5 jmalt31 said:

What about baby backs do you cook them for 7 hours as well or just the spare ribs?

I've done baby backs using the 2-1-1 modification method of the 3-2-1. As others have said, go to amazingribs.com for some good tips. (Don put me on to that site in the Smokenator manual.)

[keytohwy]

Great forums, Don!

I've had the Smokenator for a few months now and am loving it. I've gotta try your yardbird recipe...what kind of wood are you using with that? You can buy "pairs" of chickens at Costco for next to nothing, so experimenting is cheap (and fun!).

Thanks again!