Smoking Ribs on the 26" Glen Blue using Slow N Sear with Lump Charcoal
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- Опубліковано 28 вер 2020
- Weber Kettle Club: weberkettleclub.com
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Lit indeed. Lol. I’m wanting to try the lump charcoal on my next rib cook
Dude! Your my favorite Vape Critic too!
Way late to the party here, but I’ve smoked a ton of ribs on Weber kettles using smokenator/slow n sear attachments and thought I’d add my two cents. The acrid flavor doesn’t come from the lump hardwood charcoal, really. It’s about the method. With the lid vent orientation by one end of the firebox, you’re trapping smoke above the ribs on the other end of the lid, and leaving the top vent control partially closed further exacerbates the issue. You want that smoke to briefly draw over the meat and exit instead of hanging over and around whatever you’re cooking. I’ve gotten my best results with the kettles by making sure the vent is placed on the opposite side from the firebox, with the vent control wide open. Controlling the airflow from the bottom vent ensures you’re regulating the temp without trapping smoke. I know you said you have surface level temp probes, and using those would have enabled you to use this lid orientation without sacrificing temp monitoring. This is better anyway, since bimetal thermometers are pretty trash devices anyway. Also, using the water pan from the start helps with the smoke penetration and keeps the temp in the kettle consistent. Unless you’re using an absolutely terrible lump charcoal product, there’s no reason for ribs to come out tasting acrid with proper technique, especially if you’re using the 3-2-1 method.
If you’re late to the party, I’ve missed it completely lol. Enjoyed the informative comment. 🍻
Imo I leave the top vent fully open and only control the temp with the bottom vent. I think you added way to much lit charcoal at the beginning.
think he just lit all of it at the beginning, then choked it off
I think that no matter what brand of lump charcoal you use, if you add it raw to a low fire, you're going to get some acrid off notes. No snobbery here but I do prefer my ribs with some tug. When I want my meat FOB, I smoke a shoulder. For me, there's no reason to take ribs that far, especially since they're a lot more expensive than shoulder and the tug cannot be reproduced in other cuts. But most importantly, as you said, you should make it the way you like it. In the end, that's all that really matters, especially when you're cooking at home. Thank you, for taking the time to create and post this content.
Probably should have avoided an entire chimney full of charcoal at the beginning? Keeping only a small part of charcoal lit when putting the lid on might be able to prevent the acrid off notes he was experiencing at the end?
That's the problem with lump, unless you are going to weigh how much goes in, you don't know what you have.
My first cook with my Glen Blue was with $6.99 a bag Weber charcoal that I scored from TrueValue because of a tip from Weber Kettle Club forums. I just counted out the lit coals and cooked.
Great cookup anyway, I'll bet that your family enjoyed them.
Hey mate. When you put unlit charcoal in the BBQ for a low n slow, does it impart the chemical taste on the food as it starts to ignite?
Hello there Sir; My name is Tim Williams and I'd like to know where you get the peach wood and where can I order it from? BTW is the Weber 26in Kettle Grill new? Please let me know thank you.
There's no reason to remove the membrane. I mostly goes away when you cook the ribs, and in the meantime it protects the meat and keeps the juices in.
Are you using the Slow N Sear XL
Or deluxe?
I do SnS smokes with lump on my 22 a lot. Try ditching the chimney. You can directly torch light one spot in the sns or put the fire starter in the sns with the coals directly. In my exp, these methods can prevent the overshoot.
How exactly do you do that? Every time I try to do that the flame always seems to put itself out before the charcoal is fully lit
@@Southjerseysmokin bernzomatic torch about 30 seconds in a 2” circle
@@Southjerseysmokin leave the lid off for 10 minutes to allow the firestarter to catch the charcoal around it, then close the lid, dial back the bottom vent to smoke setting, closer top vent to about half to a third open and than use the bottom vent only to adjust your temp. Open vent to raise and close to lower the temp.
Once your temp is dialed in, your smoking wood you added before you put the lid on, should be burning blue not white smoke any more and then you're good to put your meat on. And adjust bottom vent only to maintain your temp.
I think with the overshoot at the beginning everything lit, then when he covered up, it was a low burn and that caused a lot of acrid off putting smoky taste esp when he added more lump charcoal half way.
Subbed and love the content! I have a dumb question! Would lump work just as well with the 22 inch kettle? I’m looking to buy a Weber performer and I only like the flavor of lump charcoal, I’m not a big briquette guy! I own an Americana charcoal grill and the temps are hard to control when using lump charcoal! Thanks
Lump is great, but for longer cooks it can be more inconsistent. If you can get good lump charcoal it'll be fine.
I'm a big fan of the B&B competition char logs, I think Ace Hardware sells them
Troy, why didn't you use pube cubes to fire it up?
Absolutely... remove that membrane!... you had me cracking up! Such a beautiful color... the Weber... and the ribs look nice too! Take Care.
Thank you!
Have you quit these cooks (which I love) or have you changed your channel name. If the name change, could you inform me of the new name? I appreciate all of your videos.
I've been on a hiatus, working out some life things.
thank you for the comment, I'm itching to make a comeback
Aren't you the same guy that does vape reviews on youtube?
@420vapezone i though so. i bought the dynavap m, base on you review.
edit: i love it. used everyday.
Just scored a used 26. Anybody running a standard SNS in a 26? I don't have the funds for the XL right now.
Some have. Or pickup 2 fire bricks for next to nothing. Local masonry supply store.
I don't understand you let your fire get so high from the start. You are supposed to bring the fire up slowly. You added charcoal about 3 times I believe, I cooked 2 racks of spareribs on my weber 22 with sns the other day and only used 1 full charcoal basket for 5 hours and no wrap. Am I missing something?. Enjoy your videos.
The fire got hot because I left the lid and vents open and I added fuel the 2nd time to ramp up temps for final hour. I should have clarified that.
Crow dab!
What's the odds of finding a used 26 for sale
Can't give you any odds, but I always see them floating around on marketplace. Price varies a lot
When you coming back to video making??
Thank you for asking.
I'm ambitious and it's always on my agenda. I've been practicing pizza lately in hopes to make a pizza video
whats the passphrase to join the website forum ? or how do I find it?
@TwinTurbo Ray no I never did
It's weberkettleclub
cool you can get the 26 in colors wow... man thats awsome...god dam lets get some ribs in your belly sir... eat emmmm one emmmm enjoy.... the blue smoke i will have two keep an eye out for thanks buddy...
Were Chinese and the only thing we don't eat of the pork ribs is the bone. We eat the membrane.
Are you drinking ?
no. dabbing
Fuckit….subbed! I’m lit too.
A water smoker??lol.. the water is to create a barrier from the heat and your meat
yep, that's what a water smoker is