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I am going to smoke so e big old beef ribs Sunday. I am looking for the smoke times for these babies. With pork I do a 2-1-1 smoke. 2 on the smoker 1 wrapped and 1 wrapped with sauce. These beef ribs are huge and thick. That is why I am looking for cook times and temps.


Thanks.

Well the day has come. Tomorrow the smoker will feed 250-300 people. We are planning on starting the smoker at 5 in the morning. Wish us LUCK. We pretty much have everything under control…….?????? We hope. Will keep you guys posted Here are a couple of pictures. 150 lbs of pork http://agspecialties....

Big T wrote:-10 I wouldn't go outside !

That is what wireless thermo's are for. So i can sit my fat ass in the house and just look outside and look at my thermometer and go from there. Been pretty easy and as we speak its about 13 out. LOL

Well what is too cold to smoke???? I just had to find that out today. Fired up the smoker at noon today and it was -10 out.
With in half hour i had the smoker cc up to 250.
Will have pictures of loins and salmon later on.

Thanks guys This is what we did last Saturday and we ended up with two dry loins. We rub them both and let them sit while we got the smoker going. When the smoker hit 225 we put them on. for the first two hours we kept them on the smoke till 120, then we took them off and wrapped them in foil and pu...

Guys i have looked all over for a good pork loin recipe tonight with no luck. I have looked at so many of them but none sound good. I am wondering if any of you guys have any good rubs or recipes that we can try on a pork loin. We tried to do a loin this past weekend and it was good. The taste on th...

First a big THANK YOU to everyone who helped us out on this project. Our first smoke was great. We started at 9 am on Saturday morning with the temp at a low 20's with a little breeze. http://agspecialties.smugmug.com/photos/i-j3MBF5D/0/L/i-j3MBF5D-L.jpg http://agspecialties.smugmug.com/photos/i-3Dh...

guys i am trying to find a site or some recipes for some side dishes that we can try. We would like to smoke everything. Here is the deal with the smoker. We have a cutomer day which will be on the 20th of dec this year. We will feed anywhere between 250-300 people. Right now we are just in the plan...

yah we are going to have some fun with it. It is going to be a cook off between three of us guys. Me and two of my employees. We have pork loin and Babyback ribs and St louis ribs to cook. I will take pictuers to show off when we do it. Now i just have to find some good stuff to put on my stuff so i...

Sounds like you've got it going your way now. How did the rest of your test run go ? everything went really good. We played around with it till we ran out of wood. Then we closed her down. Saturday we are going to fire her up and cook on her for the first time. I feel pretty good about it. We maint...

UPDATE
2 hours and 9 mins into the start up we are at 350 on one end and 300 on the other end. Now we are going to start to play with around with it.
Its about 12 degrees outside with a 5 mph wind from the south. The firebox is facing the wind.

UPDATE:::::
Ok guys the FB is sealed tight.
At a hour and 5 mins, the cc is at 225 degrees and its about 10 degrees outside with no wind. Give me another half hour and it should be up to temp.

Then what do we do? Choke her down or just let it rip??

well guys we fired it up this morning at 845 with in 20 mins and a bag of charcoal, it was 7 Degrees outside we hit 100 in the cooking chamber. We are excited to see that, because with the first fire up it was 30 out side and it took 3 hours just to bring the thing up to 100 with smoke rolling out e...

Gizmo wrote:That seems a little large to me. I was thinking about a 6 inch gap to start. That should be about the same area as the new throat you cut.

I can add 6 inches to the BP. We can do that tomorrow before we light it up.

what heats up the CC faster, Charcoal or wood?

Gizmo wrote:How big is your BP gap? I can't see it in the pic

We left a 12" there. I was wondering about that. What do you think on that, we can more or take out more.

OK guys here is what we did today. We went from a 4" inlet tube http://agspecialties.smugmug.com/photos/i-zcmrhHK/0/L/i-zcmrhHK-L.jpg To this, I think we ended up a 29 x 6 inlet http://agspecialties.smugmug.com/photos/i-HnGKSz2/0/L/i-HnGKSz2-L.jpg We installed three 1/4 baffle plates http://agspecia...

Next question, with lots to come I bet.
After doing the pit calculator and coming up with the number that we need. In the air intake section, what is the COUNT for ? We have an opening of 24x6 with the intake of 64.80 inch squared at Count .45. What does this mean??

WELCOME FELLOW NEBRASKAN! Agspecialties welcome to the site. Looks like you got quite a project on your hands here. So what kind of CC temps are you getting now? I would make changes in a logical progression. Could save you a lot of time and money. The way I see it the FB size is the biggest PITA y...

I'm really impressed how everyone has jumped on this to help out a fellow builder. Nice job guys!! Agspecialties, where in the country are you located? People on this site are from all over the USA and chances are there is someone close to you who has a RF that you could look at to get ideas on how...

With a firebox that big, what the hell do I do, stack a bunch of wood in it and let it just burn??

yah that is what I came up with. I guess we need to go bigger on the firebox. Will have to look at it and come up with something.

Puff wrote:What kind of measurements do you have on the firebox and the cook chamber as it stands currently?

Well, I am shooting from the hip. The CC is 96 long 49 wide and 40 tall. The FB is 48 long 22.5 wide and 20 tall.

It looks like the boys have you pointed in the right direction. If it were me, I would turn this thing into a reverse flow. Run the pit through the calculator and see what you come up with. I am a little confused????? and very new at this?????!!!!!LOL. What would we have to do to make this into a "...

Hey thanks a lot guys, I was afraid of that 4" being to freaking small. We have a lot of work on that damn pipe. I will look into that pit calculator.
I will keep you guys posted on this. Thanks again