help newbie with a NB Bandera
Shane Crowe
ideas, but would like some input. I just got my grill yesterday. Here's what
all I've done so far.
Saturday afternoon: Greased all interior surfaces and grates with vegtable
oil and burned charcoal for 4 hours to 'cure' the grill as per the
instructions that came with the Bandera.
Saturday night: Grilled (not smoked) some pork chops using lump charcoal and
a few chuncks of soaked hickory. No problems yet.
Sunday afternoon. I planned to smoke some ribs for dinner. I read and heard
I needed to smoke cook them at about 250 for 4-5 hours. I was a little
pressed for time, so I wanted it done in no less than 4 hours. For this
reason, I wanted to keep the temp a little higher than normal. Here goes....
At 1pm, I had a chimney full of hot lump charcoal which I dumped onto the
grate which was sitting at the bottom of the firebox. Not having a clue for
how much wood to put on, I threw on 3 sticks (firewood-size hickory). The
outdoor temp was 63 and it was fairly windy (5-8mph with 20mph gusts). I put
all the ribs in the smoking chamber on the top cooking grate and on the 2nd
highest cooking grate. I also filled the water pan with water.
Throught the entire cooking time, I kept the temp between 250-300. I also
never put on any charcoal, but added wood instead throughout cooking
duration. I ended up burning 8-9 sticks of wood which was way more than I
would have guessed I was going to use. Since 1-2 sticks of wood appears to
provide plenty of smoke, maybe I should be using mostly charcoal for heat
and just 1-2 sticks wood for smoke.
I was told that after 3 hours, I should wrap the food (about 3 pounds of
ribs) in foil so they wouldn't get oversmoked. So after 3 hours, I opened
the smoking chamber for the 1st time during the cooking process. The meat
appeared to be burnt to a crisp on the outside. Needless to say, the meat
was done after only 3 hours.
Much to my surprise, the meat didn't taste burnt despite being black and
crispy on the outside. The meat from the ribs that were on the top rack
easily pulled right off the bone. The flavor was good, but the meat was a
tad dry. The ribs from the 2nd from the top shelf was even more done, but
still didn't have a burnt taste. Once again the flavor was good, but it was
quite a bit drier than the stuff from the top shelf.
So what did I do wrong? First off, I forgot to put a sheet of foil below the
meat on the lowest shelf. I read I should have done this to keep direct heat
from the firebox off the meat. I'd guess my 2nd mistake was the temperature.
If I'm in a hurry and bump the temp up to 250-300, maybe it only takes 2-2.5
hours instead of 3 hours? Or maybe I really should stick to 200-225 instead
of 250-300?
Oh, and how much wood should I expect to use on 3 pounds of ribs? I was a
bit disappointed at the quantity of wood I had to use to keep the temp at
250-300 for 3 hours. Should I have used more charcoal and less wood?
Any other thoughts?
Edwin Pawlowski
"Shane Crowe" <nob...@null.net> wrote in message news:zRuz5.6350
> I need help figuring out what I did wrong BBQ'ing my ribs.
Nope, you answered most of your own qustions correctly.
>
> I was a little
> pressed for time, so I wanted it done in no less than 4 hours.
Don't bbq when pressed for time. Period. It is not fast food. Make
hamburgers when time is a problem.
> I also filled the water pan with water.
I assume you used hot water.
>
> Since 1-2 sticks of wood appears to
> provide plenty of smoke, maybe I should be using mostly charcoal for heat
> and just 1-2 sticks wood for smoke.
Probably. You don't need a lot of smoke and it does not even have to be
visible.
>
> I was told that after 3 hours, I should wrap the food (about 3 pounds of
> ribs) in foil so they wouldn't get oversmoked.
This is plain BS. A proper fire will not oversmoke anything. Foil is a
crutch.
> The meat
> appeared to be burnt to a crisp on the outside. Needless to say, the meat
> was done after only 3 hours.
Color does not indicate doneness. You had too much heavy smoke. It shoudl
not be black, it should look more like mahogany. Samller hotter fire to make
less smoker, or more charcoal as you already said.
>
> Much to my surprise, the meat didn't taste burnt despite being black and
> crispy on the outside. The meat from the ribs that were on the top rack
> easily pulled right off the bone. The flavor was good, but the meat was a
> tad dry.
Drying happens from overcooking or too fast cooking.
The ribs from the 2nd from the top shelf was even more done, but
> still didn't have a burnt taste. Once again the flavor was good, but it
was
> quite a bit drier than the stuff from the top shelf.
See above.
>
> So what did I do wrong? First off, I forgot to put a sheet of foil below
the
> meat on the lowest shelf. I read I should have done this to keep direct
heat
> from the firebox off the meat.
This is BS also. Direct heat works as well as any other heat. Just take
care and move the ribs around. The direct radient heat will give a crisper
bark on the outside. This is good.
> Or maybe I really should stick to 200-225 instead
> of 250-300?
It can be made to work. You came close but need more practice. 250 is
closer to the average guys here use.
>
> . Should I have used more charcoal and less wood?
> Any other thoughts?
Fire control is an art. Don't expect to get it on the first try. A small
hot fire is better than a large smoldering one. Anticipate when to add wood
or charcoal. Keep a good air flow. Never bbq when in a rush. The art of bbq
is a way of life, not a quick meal.
Ed
e...@snet.net
http://pages.cthome.net/edhome
Wayne Sircoulomb
not pork ribs. However on my Black Diamond I have done plenty of ribs and
have friends that also have done plenty. First I do not put anything on my
ribs but rub and maybe some vinigar based mop. Some of my friends wrap in
foil and continue to cook. One even stops using the wood fire and heats
with a gas tank and a pipe with hack saw cuts in it to form a crude but
effective burner. He sticks the burner in the vint at the bottom of his
firebox. That would be hard to do with your Bandera. However, what I do is
completely different. When I think my meat is jucy done on the outside I
transfer the meat to a roaster and add a couple of cups of liquid. Then I
let it roast at 160 to 180 until it is completely done. (For butts and
briscits this is all night.)The results are always tender and juicy. All my
methods count on plenty of cooking time which would not have helped you.
However, here is a tip that might. Smoke the ribs till well smoked. In
your case at 180 degrees or less. Pull them out of the smoker and finish
them off in the microwave, but never, never, never, ever admit to doing
this. And if you ever mention that I told you this I will have to shoot
you.
Best Wishes,
Wayne Sircoulomb
"Shane Crowe" <nob...@null.net> wrote in message
news:zRuz5.6350$NS5....@news6.giganews.com...
> would have guessed I was going to use. Since 1-2 sticks of wood appears to
> provide plenty of smoke, maybe I should be using mostly charcoal for heat
> and just 1-2 sticks wood for smoke.
>
> I was told that after 3 hours, I should wrap the food (about 3 pounds of
> ribs) in foil so they wouldn't get oversmoked. So after 3 hours, I opened
> the smoking chamber for the 1st time during the cooking process. The meat
> appeared to be burnt to a crisp on the outside. Needless to say, the meat
> was done after only 3 hours.
>
> Much to my surprise, the meat didn't taste burnt despite being black and
> crispy on the outside. The meat from the ribs that were on the top rack
> easily pulled right off the bone. The flavor was good, but the meat was a
> tad dry. The ribs from the 2nd from the top shelf was even more done, but
> still didn't have a burnt taste. Once again the flavor was good, but it
was
> quite a bit drier than the stuff from the top shelf.
>
> So what did I do wrong? First off, I forgot to put a sheet of foil below
the
> meat on the lowest shelf. I read I should have done this to keep direct
heat
> from the firebox off the meat. I'd guess my 2nd mistake was the
temperature.
> If I'm in a hurry and bump the temp up to 250-300, maybe it only takes
2-2.5
> hours instead of 3 hours? Or maybe I really should stick to 200-225
instead
> of 250-300?
>
> Oh, and how much wood should I expect to use on 3 pounds of ribs? I was a
> bit disappointed at the quantity of wood I had to use to keep the temp at
> 250-300 for 3 hours. Should I have used more charcoal and less wood?
>
> Any other thoughts?
>
>
>
>
Cuchulain Libby
cooked @ 300 for 6 hours but in the vert rather than the main. They came out
looking like black shingles. Looks had very little to do with taste.
Edwin is correct. Fire, in all her forms is a hard mistress to corral. Avoid
the siren song of those that advocate *any* shortcuts. They are wholly
unneccessary, contribute little to the quality of the food and less to your
overall knowledge of the process.
Remeber all the variables and change one at a time till you know what's
going on...
--
-Cuchulain
ICQ 83719527
G Wiv
>"Shane Crowe" <nob...@null.net> wrote in message news:zRuz5.6350
>> I was told that after 3 hours, I should wrap the food (about 3 pounds of
>> ribs) in foil so they wouldn't get oversmoked.
On Sun, 24 Sep 2000 19:15:57 -0400, "Edwin Pawlowski" <e...@snet.net>
wrote:
>This is plain BS. A proper fire will not oversmoke anything. Foil is a
>crutch.
Ed,
I ordered a NB Bandera last week and have been perusing the Oklahoma
Joe/New Braunfels catalog deciding which accessories I "need." On the
last page of the 1999 catalog there is a surprising "HINT." The
following is a direct quote, "Large cuts of meat over 5lbs. will come
out better if wrapped in aluminum foil."
Obviously I intend to ignore this advice, but I was somewhat
disconcerted to read such a statement in a catalog for smokers as
highly regarded as New Braunfels.
A humorous aside, my spell checker wants to change Braunfels to
Brainless, could my spell checker possibly be aware of the "advice"
that NB is giving out.
Regards
Smoking in Chicago,
Gary
The Fat Man®
I ordered a NB Bandera last week and have been perusing the Oklahoma
Joe/New Braunfels catalog deciding which accessories I "need." On the
last page of the 1999 catalog there is a surprising "HINT." The
following is a direct quote, "Large cuts of meat over 5lbs. will come
out better if wrapped in aluminum foil."
Obviously I intend to ignore this advice, but I was somewhat
disconcerted to read such a statement in a catalog for smokers as
highly regarded as New Braunfels.
A humorous aside, my spell checker wants to change Braunfels to
Brainless, could my spell checker possibly be aware of the "advice"
that NB is giving out.
Regards
Smoking in Chicago,
Gary
============
Hmmm.....strange spell checker....mine let it slide.
Anyhow, I suspect such foolishness is printed for the masses that haven't a
clue what smoke is supposed to look like. These creosote masters may well
benefit from the use of foil. They'd probably benefit even more from the
use of an oven.<G>
--
The Fat Man®
ICQ # 89369004
John_M
rush do not do it. I've had my Bandera for a few months now and have been
on a quest for the perfect ribs. I have to admit, my last 2 batches were
just about there. I do not use any charcoal in my smoker. I prefer to use
hickory, but have also tried mesquite and pecan with equally good results.
Make sure that when you are shopping for ribs that you do not get racks that
are too lean. My favorite are the St Louis cut spare ribs. Make sure you
remove the membrane from the back. I keep my smoker at 250 to 270. Using
only wood I find that I have to add some wood about every half hour. I
baste the ribs every hour with a peanut oil and orange juice mix. Depending
on the size of the ribs it takes from 4 to 6 hours. I check for doneness by
looking for the meat "pull-back" on the bones and twisting a bone to see if
it twists easily. About a half hour before they are ready I'll baste them
with a mixture of about 2 parts of BBQ sauce to 1 part honey, I'll do that
again with 15 minutes to go. I've never used foil for any of the meats I've
smoked. The ribs come out fantastic and I have received rave review from
friends.
The fun thing I've found with my smoker is the learning process that is
involved. Each time I do something it comes out a bit better. Be patient,
take your time, witch your temperatures and don't think that the first few
times things will be perfect.
Shane Crowe <nob...@null.net> wrote in message
> I was told that after 3 hours, I should wrap the food (about 3 pounds of
Bill
> The fun thing I've found with my smoker is the learning process that is
> involved. Each time I do something it comes out a bit better. Be patient,
||||||||||
> I just knew there was some sort of Black Magic involved! :)
Bill Floyd
mikew...@my-deja.com
charcoal for your main heat. This could be briquttes, lump or wood
burned down to coals.
2. Add small pieces of wood, (you can experiment with soaked in water
or non soaked to see what you like) for smoke flavor. A little smoke
goes a long way!
3. As was mentioned, boil your water for your water pan. Do not use
cold water in your water pan.
4. IMHO, rather than using "sticks" use small logs or split large logs.
The sticks will burn fast and hot causing spikes, rather logs or split
logs with burn slower and at a more consistant rate. I find that using
about 3 starter cans of lump prelite, then place two split side by side
about 2 inches of space between then close down damper to small slit
will give a nice steady and long burn. But , make sure there is enough
flame so that the smoke is as clear, hazy, blueish as possible.
Mike W.
In article <zRuz5.6350$NS5....@news6.giganews.com>,
"Shane Crowe" <nob...@null.net> wrote:
> I need help figuring out what I did wrong BBQ'ing my ribs. I've got a
couple
> ideas, but would like some input. I just got my grill yesterday.
Here's what
Sent via Deja.com http://www.deja.com/
Before you buy.