getting started

Former Member

got my 009 earlier this month but just getting it going today. needed some electric run to the deck and been just plain busy but its seasoning as i type and will let it go six or eight hours. will start off easy tomorrow with some ribs probably but my question is do i place the food in something like a foil pan much as you would use a regular oven or does everything cook right on the racks and what drips drips.

5/20/0211:26 AM

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tomMember

Just put foil over the top of your firebox,foil on the floor of the cooker[with a drain hole in it],a drip pan under the hole,spray your racks with some pam, put the meat directly on the racks and let 'er rip.

5/20/0212:04 PM

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Former Member

tom
thanks for the advice. its been nine hours of seasoning so far, guess I can turn her off. tomorrow I will let her rip. who said she was a she anyway. guess we'll now hear from Andi.

5/20/027:18 PM

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Former Member

This is a PG rated forum, so I can't tell you how to look at a CS too see if you've recieved a Male or a Female...

Ribs is quite a challenge the first time out. Make sure you read through the ribs archive and the Ribs 101 for the basics.

You doing Spares or Back?

Smokin'

5/21/0212:37 PM

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Former Member

LOL! I think of Smokette as a She (kinda like Smurfette) and my 50 as the Big Rig or Boy. Kinda dumb why we do that, but it's a natural thing at least!

Sometimes we say: Big Boy or Little Girl?

Then there's Precious, our Gas Grill. Then there's Cousin Art...my food processor! Silly? Yup!

5/21/023:40 PM

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Former Member

smokin, I just put those babys in, i'm going to let them go for two hours and maybe throw them on my grill for a couple min. I will be munching at nine-thirty tonight, so much for eating late.
Andi, thanks for the support on the she thing, I need you on my side, even if I am a jersey guy. would like to pick your brain down the road as I am a tenderfoot at smokin, thanks.

5/21/029:22 PM

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Former Member

two hours? grill?

have you not be listening...just kidding, interested in your results.

I don't think they'll be very tender. I think depending on size you'll need more like 4.

Are the 2 1/2 and down or 3 and down?

5/21/0211:23 PM

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Former Member

smokin, about two hours and forty minutes and five min. on my grill and they were quite well. its now close to eleven and I feel satisified. my first smoke and did ok. I'm thinking me and my jersey buddies may make jersey the new smoke capital. only kidding. in hindsight i could have eliminated the grill as they were crispy. first experience has been fun and love to all you kind folks.

5/21/0211:58 PM

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Former Member

Glad you had success.

I remind everyone, keep good notes, so you'll know next time, the size of the ribs to start, how long you smoked, and how tender they were, how they tasted, etc.

You'll always be the best judge, so rate them to your experience and you'll improve fast.

Smokin'

5/22/0210:05 AM

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Former Member

When I first lined my smokette with foil it stuck in places after cooking to where I had to scrap it off. So now I spray the bottom and top of smoke tray with Pam before I put foil down and It comes right off. It also just wipes out with a dry towel.

5/22/0212:38 PM

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Former Member

Ricky,
did you say the inside cleans easier because you sprayed under the foil. sounds good if that works and has no effect on the food.

5/23/021:00 AM

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Former Member

Tom r
Its just pam everything taste fine.Note I only spray the botton and the top of the smoke tray.

5/23/028:56 AM

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Former Member

I also had a sticky mess when I first tried foil on the bottom of the smokette... I think grease was coming down the sides and getting under the foil. Eventually, just stopped using the foil. Just scrape the bottom every so often and it seems to be fine.

5/25/0210:49 AM

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Former Member

Ricky,

Thanks for the info.

For your reference, you can "edit" you own previous posts, look for the little icon that looks like a page (it's next to the "quote" marks). Click that and you can correct a previous entry.

Smokin'
Your friendly administrator.

5/25/0212:30 PM

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Former Member

woodburner,
you may have a good point. by the time it takes to mess with the foil you can probably clean the inside. even with the foil there seemed to be a lot of grease on top of the wood tray even though it was covered, I was really surprised.

5/29/0212:26 AM

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Former Member

yeah... when I put the foil on the bottom, it just made a bigger mess with foil sticking to the bottom. I just scrape the "nekked" bottom every so often. However -- foiling the top of the wood box works real well. No place for the grease to get in there, so I change that foil every few cooks and keep the box cover pretty clean.

5/30/0212:53 AM

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Former Member

Might also try Reynolds Heavy Duty foil. It's a lot more tear resistant, so if it sticks you can pull it loose. Plus, it comes in 18" width so it goes up the sides of the oven a bit.

5/30/023:24 PM

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tomMember

tjr has a good point on the 18 in. heavy duty.

I buy it at Sam's and have forgotten there is something else.

You can get a dispenser for it and can't live without it.

5/30/026:42 PM

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