Shop Time w/T.W. Friends

It’s not hard…you tube shows a lot tips and tricks then altering it to your liking can be a fun experience!!

 

Who has the best smoker channel?

 

Food looks delicious, winch looks great

 

I can’t answer that one, only because I just log on for meat selection,spices, length of marinating and cooking times…. And I just pick one and go with it…. Note: haven’t smoked anything this year

 

I can’t say the same…….

 

@Gregthespy , if you had a moment sometime and could double check what I have for dimensions? I could probably go off the new bushing too, but this way I could get it done sooner. I'll have to wait to make the driver tool for bushing and seal.

 

Good morning gents!

I grabbed the tool from the shop this morning, I’ll check it out sometime today and let you know!

 

Good morning friends! Hope everyone had a great weekend, have an awesome week

 

Looks pretty darn close to what I measured! The overall thickness is 3/8”.
This goes for the thickness of the 1.5” X 4” plate as well.

 

I've never smoked ribs, how long do yawl smoke them and how do you know when they're done? I don't want to overcook them but I also don't want them undercooked.

 

Back when my dad, brother, and I were in the local fire department as volunteers the chief at the time had several vehicles. He never married, never had kids. He passed away a year or two ago and all his stuff his sister and brother in law are dealing with it. I know of over 10 vehicles he had in a barn, all of them were nice.......when parked.

I never met his family until one day his BIL came by our store driving one of his trucks (they live in Oklahoma). He came by to get a battery from us, I ask if he was who I thought and we got to talking. I mentioned several of the vehicles to let him know I wasn't some creep and ask about the grey blazer. He said they had someone looking at it and I told him to let me know if it didn't work out I may be interested.

Well, he never got back to me and a friend of mine said he saw it on marketplace and they were letting one of Billy's friends handle all the vehicles. His friend owns a wrecker business is why it's on the rollback.

Here it is, all original with factory A/C.

The price is just stupid though.

 

The method I do is based on the 3-2-1 method. Where you smoke them uncovered for 3 hrs to get smoke flavor, then wrap them in foil for 2 hrs to continue to cook and tenderize without drying out, then unwrap and cook the last hour with some BBQ sauce brushed on for the last half hour or so to get the nice sticky coating.
I sometimes run mine longer on the last step since I’m normally doing them with something else and just let them ride it out until done.
The only reason I roll mine into a “volcano” is because my smoker isn’t big enough to lay the rack flat. I’ve thought about cutting the rack in half but I don’t want to do that!
As far as telling when they’re done, I never take a temp check on them, they’re just done when they’re done!

 

Thanks for the info!

I'm not much of a temp checker either, never have been. Yesterday I took the thermometer out to check the butts but never turned it on, I used the probe to see how tight they were

Never saw dad use a thermometer cooking anything growing up and that's the way I learned to cook

 

On my offset smoker I keep it around 250° and it takes me about 4 or 5 hours to get ribs done how I like. There's a couple ways to know when they're done. One way is to pick up a rack with tongs in the middle and let it flex, if the bark cracks open where it flexes that's a good sign they're done or getting close. By the time you can pull a bone out of the rack, they're good and done.

In case you want a little more info, I smoke them for 1.5-2 hours pretty heavily and once the bark is as dark as I like I wrap them in foil or preferably butcher paper for the rest of the time. If you like to sauce them, I take them out of the foil again for the last hour or so and do some coats of sauce.

 

Thanks for that info too

 

No problem. The way I do it is very similar to @Gregthespy which as he said is based upon a very popular method, that being 3-2-1.

 

As of a few years ago I temp check EVERYTHING. Before, I was so afraid of under cooking meat that I always ended up OVER cooking it. Now, things come out a lot less dried out.

Sous vide has been a weird one to wrap my brain around, too. Safe temp for chicken has always been 165 degrees but with the sous vide, you only go to 149 for 2 hours. Essentially it's pasteurized. Amazingly juicy. Now I just need to dial in the spices for it.

 

I did temp check the last couple deer back straps thanks to Maner for that info and they were delicious. I think had I not I would have done like you said and overcooked them for fear of being undercooked.

 

12K ?????