zanderb

I added 2 walls to my existing shed. See pics simple to do and relatively inexpensive

Really happy with today’s effort. They were delish!

Thanks for all the advice. I smoked a couple of more racks of baby backs the other day. I wrapped them after 21/2 hours then gave them another 11/2 hours with some butter and Apple juice added, all at 250f. Much better results! They finished up much juicier. Not fall off the bone, but just a little bit of pull. 😁

Tedmus, thanks for getting back to me. I’ve been smoking baby backs and St Louis racks with pretty similar outcomes. I have been using the bend test to get that break in the bark to confirm doneness and to be honest they never look to be overdone by the time I pull them, but they nearly always lack moistness. I’d guess the baby backs get about 3 1/2 hours and St. Louis have been getting just over 4 hours. So timings look to be in the ball park. Smokin Monkey, not using 3 2 1 but going for continuous cook. I’ve been using mostly butcher supplied ribs that have been trimmed. Baby backs have probably 1/2 inch of meat on bone the St Louis closer to inch. IT getting up to 200f, by the time I’ve been pulling them. I haven’t tried wrapping yet, so I guess that’s what I’ll go for next. I’ll feedback how I get on. thanks again

New to smoking with a Kamado and got lots to learn. Been smoking racks of pork ribs and they have mostly been coming out pretty dry. This is for both dry rub ribs and ones with bbq sauce, despite spritzing every hour. Whats the best way to keep ribs moist? I have been cooking at 225f, but I see some folks go as low as 180f for initial period. Realistically, can a Kamado run that low? Would a water pan help? Any advice or suggestions appreciated. thanks

Firing up today to smoke a couple of half racks of pork ribs. One dry rub and one with home made bbq sauce. This is my set up in pics. I built a couple of wings onto my existing shed to give some shelter. I have also got a clear tarpaulin coming that hopefully should give me a little bit of shelter.

Hi everyone, I just joined the forum the other day, so just saying hello and telling u a little bit about my limited grilling/smoking experience to date. I live just outside Peterhead in Scotland. Been retired for more than 4 years now and loving it. 😁 Ive regularly been grilling on a gas grill (4 burner Billy Oh) for around 8 years, before that it was occasionally charcoal grilling on a built in grill. In last year I’ve been smoking on my gas grill with a smoke tube and water bath, but struggled badly with temperature control. I’d been on the hunt for a smoker since spring this year, researched quite a bit and finally decided to go for a Kamado. I struggled to justify the big bucks for a KJ and was a little worried about buying some of the knock offs. A couple of months ago, I bit the bullet and bought a 22” Masterbuilt Kamado. I’m now smoking at least once a week and have even built shed extension to allow me to carry on into the cooler weather. Still learning and every cook I do I realise that I’ve a lot to learn yet. Looking forward to reading about all your cooks and sharing mine. cheers Zanderb

Hi all, just joined the forum and this group. Looking forward to chatting with you all. regards Zanderb

I hope you are not disappointed with the Diall lumpwood. I bought a bag based on the discounted price, thought it was pretty small pieces and didn’t think it burned the well.