How many slabs of ribs can I fit into a Smokette SM020?
I hoping to fit 4 slabs in there....
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4 full size rib racks will fit my sm020 easily - 2 per shelf - laying flat.
Keep in mind,how the racks look ,out at the picnic grounds,when someone is cooking a bunch of slabs,for a bunch o' folks,eatin at different times.
They keep throwin stuff in,movin' meats around,takin' some out,puttin' some in,tossin' in a couple sausages,taste testing after a cold drink.
We tend to talk on here,about artfully and gracefully displaying slabs, a certain large distance apart-where a large squirrel can run between them.
The smoke,or heat from one,should NEVER be shared by another.
Even worse,what if the juice from one could drip on another.
We would never open the door,to learn what we are actually doing-because it could add 1/2 hr to a six hour cook.
What about if we sauced them for the last hour and one touched the sauce from another-oh my, the bbq police would light their alarms.
What would happen if a couple pieces finished later than the first pieces.
Oh my,the folks that came later would have to eat freshly prepared ribs.
Yep,now I see our fascination,to do all this like a watercolor painting,we are turning in for an elementary school grade.
Just my $0.02
They keep throwin stuff in,movin' meats around,takin' some out,puttin' some in,tossin' in a couple sausages,taste testing after a cold drink.
We tend to talk on here,about artfully and gracefully displaying slabs, a certain large distance apart-where a large squirrel can run between them.
The smoke,or heat from one,should NEVER be shared by another.
Even worse,what if the juice from one could drip on another.
We would never open the door,to learn what we are actually doing-because it could add 1/2 hr to a six hour cook.
What about if we sauced them for the last hour and one touched the sauce from another-oh my, the bbq police would light their alarms.
What would happen if a couple pieces finished later than the first pieces.
Oh my,the folks that came later would have to eat freshly prepared ribs.
Yep,now I see our fascination,to do all this like a watercolor painting,we are turning in for an elementary school grade.
Just my $0.02
Within the BBQ framework, it is obvious, I have stumbled upon a new breed of man... He is made up of:
1/4 Hands-on Technician.
1/4 Carnivore.
1/4 Existentialist.
1/4 B.S.
Here's to good food & good friends.
1/4 Hands-on Technician.
1/4 Carnivore.
1/4 Existentialist.
1/4 B.S.
Here's to good food & good friends.
Tom,
By the time I got to the end of your story, I forgot the question! Could you please translate that; does it mean Yes or No?
By the time I got to the end of your story, I forgot the question! Could you please translate that; does it mean Yes or No?
Sorry'bout that,but I could load much more into it.
First off,you say "slabs",so lets qualify.
The grocery will run specials on previously frozen ,13 bone slabs, for $0.99/lb.
These could come off a 700 lb sausage sow,and could weigh 8-9-11 lbs.
Untrimmed,it could be tricky to load two slabs.
Now,St Louis trimmed slabs,from a 225-250 lb market hog could be as little as two lbs each.
Loinbacks,could be as little as 18-22 oz a slab.
I had the little smokette,and I load it up.
I ignore what touches,what.
Use racks,prop up slabs to get more,lean at angles to the grates,open door and move slabs around,as needed.
I believe CS,in their always conserative approach,estimates way low on weights.
They used to state 20-22 lbs of heavy meats in the smallest cooker.
Folks will post on here that they do 30 lbs.
Hope this helps a little.
First off,you say "slabs",so lets qualify.
The grocery will run specials on previously frozen ,13 bone slabs, for $0.99/lb.
These could come off a 700 lb sausage sow,and could weigh 8-9-11 lbs.
Untrimmed,it could be tricky to load two slabs.
Now,St Louis trimmed slabs,from a 225-250 lb market hog could be as little as two lbs each.
Loinbacks,could be as little as 18-22 oz a slab.
I had the little smokette,and I load it up.
I ignore what touches,what.
Use racks,prop up slabs to get more,lean at angles to the grates,open door and move slabs around,as needed.
I believe CS,in their always conserative approach,estimates way low on weights.
They used to state 20-22 lbs of heavy meats in the smallest cooker.
Folks will post on here that they do 30 lbs.
Hope this helps a little.
Yep,you ask a pitmaster/diner cook,"can he handle that order,or should he go on down to the next cook?"
RIGHT,you know he'll say,"I'm not sure I can handle the business".
RIGHT,you know he'll say,"I'm not sure I can handle the business".
I have the smaller smokette. I can get 9 full slabs of baby backs in it. You should be able to get a few more in the SM020.
rib thread
rib thread
I got 7 slabs of st. louis in a rib rack on one rack in my SMO25.
quote:Originally posted by Padrefan98:
I got 7 slabs of st. louis in a rib rack on one rack in my SMO25.
When you do that many racks at once do you flip 'em end for end, top to bottom, and rotate 'em front to back at least once during the cook? I'm going to try six racks of baby backs at once in my SM025 later his summer.
I don't rotate. In fact after I shut the door, I don't open it again for 4 hours. Perfect ribs to our liking.
Like Padrefan, I use the KISS method of shelf rotation. 
I don't.
I don't.
Hey Pags!,
Do you take into consideration where you put the heavy racks of ribs, since you're not rotating shelves?
Do you take into consideration where you put the heavy racks of ribs, since you're not rotating shelves?
quote:Like Padrefan, I use the KISS method of shelf rotation. I don't.
Great Pags!!
You can move shelves around after you've put them into the smoker? I thought you could only put them in and then take them out?!?!?!
I guess that means I don't rotate shelves either.
I guess that means I don't rotate shelves either.
If one rack looks bigger to me, I'll throw it on the bottom shelf. The only rotation I do is when I turned around to grab a beer.