Bought a new SM066 smoker, digital with a meat probe and thought I could do better or just as good, as what I was doing on the rotisserie and indirect BBQ grilling. WRONG… Everything I smoked, ribs, pork loins, chicken, beef ribs turned out bland and so-so on the tender side. I am wearing out my family with these experiments, they always prefer the ones (more taste and juicier) done on the BBQ in 1/2 the time. I can only cook two chickens or two racks of ribs on an indirect method/BBQ. thats just not going to work for parties of 20 or more? Can things turn out better in a smoker over a slow roast rotisserie? What can I smoke that will be a winner over my grilling? I would hate to use the smoker as a food warmer only. Help...

Since it's your first post, maybe some specifics would help us help. Obviously the unit works fine, with 8,000 members and growing there's something to this, so we just need to get specific.

Can you convert them? Depends. It's their taste buds and some times people just don't like change, especially family. But we can try.

Bland isn't a function of the smoker alone, it's a function of everything. Meat, smoke, rub, sauce.

As for the size, that needed to be discussed when you purchased it. You can do plenty for groups of 20, but if you're trying to do 20 racks of ribs, that probably should have factored into which one you purchased.

Give us some details and we'll discuss.

Let's go with maybe one thing and see if you can get that up to their standards, say ribs or chicken, your choice.

Smokin'

Thanks for responding. Let me give you so more info on records I kept on the following:

Pork (Saint Louis Style) Ribs

Prepped four racks by removing membranes and excess fat. Coated two ribs with a combination of Paprika, Cayenne red pepper, black pepper, salt and brown sugar. Took the other two ribs and added the same dry-rub (less brown sugar) but added Mango/Apricot Chipotle sauce.(let sit for four hours)

Smoker-(as per Cookshack Smoking at Home book) put 2 ounces of apple wood and set temperature to 225 degrees. Placed one dry and one wet rib in upper rack, face up. Set timer to 4 hours. Only opened door after 4 hours, removed ribs for inspection and added chopped-up fresh Oregano.

BBQ- placed one wet and one dry rib in a rib rack (holding them vertical) in the center grill. Turned both side burners on (one on each side) to achieve 225 degrees in center of BBQ. Closed lid for one hour. Opened lid and rotated ribs 180 degrees and flipped them over, facing the other way. Closed lid for one more hour then removed ribs for inspection and added chopped-up fresh Oregano.

I was hoping you could not tell the deference between ribs cooked in the BBQ and Smoker, other than an added smoke taste. There was no comparison. The ribs from the BBQ were juicier and had more spice taste. The ones from the smoker were bland in taste and tougher.

What am I doing wrong…


I have a detailed report on whole chickens also if you would like…

grillmaster,
I haven't dones spares, but babybacks usually take me 4-1/2 to 5 hours at smoker temp of 240*. Spares normally take longer than BB's. If your spares are tough that most likely means they aren't done. I would suggest you add more cook time and/or possibly bring your temp up a bit. You can do the tootpick or bend test to determine if they are done. Keep taking good notes and adjust each time accordingly. My first batch or two of ribs very tough and I was also frustrated, but in no time I was producing wonderful ribs.

For more smoke try adding a few more oz of wood. I've had good luck using 3-4 oz of cherry. Good luck.
Don

Throw that cookbook away that came with the smoker. It is no good. Read the 101's and browse through the other threads and topics on this forum. You will learn alot. You cannot compare a grill to a smoker. 2 different types of cookers and 2 methods of cooking. A grill is a grill. BBQ is a method and an end result. You don't smoke hamburgers and you don't grill butts. (normally) I suggest you get started studying this forum with everyone's experiences and methods and adapt what you learn to your use of the SM066.

Welcome to the forum and congrats on a wise purchase.

quote:

What am I doing wrong…

Nothing wrong. You just need to learn about the differences in the methods and achieve the results you want.

quote:

Smoker-(as per Cookshack Smoking at Home book) put 2 ounces of apple wood and set temperature to 225 degrees.

That book is a guide, it's not a guarantee. You MUST adapt it to your taste and methods. The variance in ribs, spare or others is enough that I can put a small rack in there and that temp will work, but put a larger rack in there and it could take more than 3 or 4 MORE hours.

Regardless of the time, temp, smoker, whatever, you'll still need to develop the instincts to "tell" when they're done.

When I say It's done when it's done that means is that you need to learn from the meat to make sure it's what you want. The toothpick test is a simple way, instead of the bend test, to tell quickly if they're done.

Time/temp will be a ballpark only.

quote:

The ribs from the BBQ were juicier and had more spice taste. The ones from the smoker were bland in taste and tougher.

It's tough to learn to cook on different things. Adapting is key.

If your ribs were done in 2 hours on the grill, I guarantee that temp wasn't 225.

Grill = dry/somewhat direct (radiant) heat
Smoke = CS is a VERY moist environment

The more humid level of the CS will impact some rubs. That grill/dry heat affects it different from a moist smoker. I do my ribs on my FE, because I have one and because I practice my contest ribs a lot. BUT, when I do them in my CS, I let them go for two hours, open the door for 15 to 30 sec and let the humidity out. Yes, it extends the cooking time, but it's my method for ME to get the textures I like.

The CS is designed to be a moist environment, that actually is the KEY to why so many people have success with it.

The thicker you cover the ribs, such as a thick coating of rub or coating of Mango/Apricot Chipotle sauce may impact smoke penetration.

quote:

I have a detailed report on whole chickens also if you would like…

Start a new thread on chicken. That way, when people search, they can see the topics easily

Try, try, try again… Just to keep moving in the right direction; can you elaborate on some of your comments:

What is a CE?
What is a FE?
What is a ME?
Are all the items above, smokers? If so, what are the slight nuances between them?
What kinds of texture are there is ribs and how do you achieve deferent ones?
What is the toothpick test? Is it like the fork test in boiled potatoes?

I know, I'm being a pain in the Butt...

I think you need to go to the main forum page and find the 101's and read them. Also required reading is the Lessons for New Users thread and any threads you can find having to do with the AmeriQue.

Have fun, take good notes, experiment. Good luck.

quote:

What is a CE?

I have no idea, it's not in any of the posts above???

quote:

What is a FE?

CS Fast eddy Pellet Smoker[/quote]

quote:

What is a ME?

Capital letters for ME (me, myself, I)

quote:

Are all the items above, smokers? If so, what are the slight nuances between them?

That wasn't my point; it was to illustrate that when you move from one type to another there is a learning curve

quote:

What kinds of texture are there is ribs and how do you achieve deferent ones?

The textures are that you like grilled and can't get them in the smoker. I think I've given some info there. For me, I'd suggest reading the Rib forum (down on the main page) LOTS of info, currently 367 topics, 2869 replies. LOTS of good info.

quote:

What is the toothpick test? Is it like the fork test in boiled potatoes?

Do a search on "toothpick" it'll tell you

quote:

I know, I'm being a pain in the Butt...

If you're genuinely trying to learn, of course you're not, if you're TRYING to be a pain...

One thing we suggest, and I know the new users don't like it, is to use the search function. Realize, that with a forum over 8 years old, we've PROBABLY been asked the question before. A little bit of reading is appreciate by us old hands. It just helps us help you.

But I still get daily PM's from new users asking all the same questions.

We'll help you out if we can.

SMokin'

What is a CE?
What is a FE?
What is a ME?

First, Congrats on your purchase of an 066.
I'll answer some of the easy ones...
CE, I believe you mean a CS = Cookshack

FE is a Cookshack by Fast Eddie smoker, uses pellets, not wood chunks and is often used in BBQ competitions.

ME is me, as in me, myself & I.

Also, you refer to ribs from the BBQ and from the Smoker. On this forum, they are one and the same.
You might want to cook ribs in your CS and finish them on your grill, maybe that would give the texture you're looking for. Remember, you're smoking now, not grilling.
Finally, 8000+ members can't be wrong. You'll be making great BBQ in no time if you read the 101's.
Hang in there & keep it fun!
Rick

grillmaster-nope,

I know this is frustrating. You are trying to switch from one cooking method to a very different cooking method and achieve the same results.

A suggestion: finish your smoked ribs on your grill, briefly, to create a crisper texture on the outside, since that's what your family is accustomed to.

Another suggestion: Get a 10 - 12 lb. packer trim brisket and put it in there, with the probe, on the brisket setting and leave it alone. Do not peek, do not even think about it until the smoker beeps at you that the cycle is finished. Season it as you wish, and go light on the wood the first time, maybe 4 ounces.

These folks on the forum are and excellent resource, and it's a good idea to do what they say.

And don't forget that you can call Cookshack Customer Support, who knows, they might have a different take on it.

Bought my 009 this early spring. Being in the Midwest I was use too BBQ on the grill. After experimentation with ribs I use the 3-2-1/2 hour method. Only 1oz of cherry wood..no more for me and wifey or too much smoke for us Midwesterners! I use disposable pans with a raised angled grate for most of my smoking. I add a beer to the pan after putting in the ribs rubbed down (Texas BBQ Rub). I smoke them at full throttle 250deg (Yes full throttle)for 3 hours uncovered. I then spray them with apple juice and add the extra apple juice to the pan and cover for two hours. Uncover for 1/2 hour then put your BBQ sauce on and throw them on my weber gas grill for about 6 minutes high per side to crisp up. These are the best ribs I ever have made using this method several times. Good luck!

Check out this websight
http://amazingribs.com/index.html
I am new to this as well and have learned alot from the this websight as well as this forum. I know I still ask basic fundemental questions though. Just wanted to share the websight above

I might as well be boiling my ribs on the stove, finishing them on the grill, and then smothering them in sauce.

Would’ it be COOL to have a forum that just lists recipes like the one above Wild_Willie3 (without following lots of strings and reading through lots of bantering)? People could try them out and add comments to that particular cooking technique. Our even rate them by Forget-it, OK, Good or Excellent. Kind of like recipes on the foodnetwork.com… We could then select recipes by, most viewed, highest ratings and so on…

I just got tired of reading through all the topics and superfluous info in (101) and other topics.