Ambient Temperature... UPDATE! Meal Complete... Pics! Thx-

[M38A1]

Boy do we have some NICE weather here in Tejas for the next few days. ie: it's 55* at 10:30 with expected highs of upper 60's.

So.... How's that going to affect my 20" offset cooker doing 3-2-1 ribs and chickens? Will it be a bit tougher to hold 225* since it's 40* cooler than normal? Will it require more air and wider open dampers?

Thx-

[NHSmoker]

M,
Last weekend here in NH we had similar temps and after cooking on my pit all summer with temps in the 80's I noticed that the outside temp does affect your pit temp. I found that a little more air does the trick and if it cools down to the 50's later, you might need a bit more fuel than typical. But that's the beauty of smoking, it's different every time you do it.
Enjoy that weather...those are my fav. temps.

[M38A1]

NHS-
Thanks! I sort of figured ambient temp would affect chamber temps only because air is an excellent cooler in and of itself.

Just fired up the offset and in an hour or so will toss on two racks of st. louis style pork ribs using 3-2-1. After two hours, I'll toss on two whole chickens and in the last hour will add the jalapeno-cheese venison sausages.

Beer is on ice as we speak. Pinto bean pot (pintos, cilantro, bacon, sauteed onion, jalapenos) is simmering and I'll be making a peach cobbler dump cake for desert.

Will try to get some pics...

[Buster]

Besides being more comfortable, these outside temps are ideal for my pit when burning straight wood. When it's 95-100° out, the temps tend to get too high with a clean, free burning fire.

Btw, I have a smallish 20x40 backyarder.

[serialgriller]

i have found that my pit cooks different at 2:00 in the morning vs. 2:00 in the afternoon on the same day. i'm firing up my bandit in the morning myself, so it'll be interesting to see what affect this change in the ambient air temp will have.

btw - that sounds like a pretty good spread. if i left now, i could be there about 5:00 or 5:30. :wink:

[M38A1]

What are your general 'ramp-up' times to get the chamber around 225*?

I'm 1hr30min post light and I'm still only at 150+/-. Ribs are on, but I'm getting a bit leary that the food will be done by 6:30 this evening...

It's an Oklahoma Joes 20" offset with no upright and I'm using lump hardwood charcoal with hickory chunks. The wind is NOT coming at the firebox side, it's coming in from the opposite side. Should I turn it 180 degrees for increased air flow?

Would it be better to run straight lump? Add more smaller wood (greater surface area ie: more heat)?, keep doing what I'm doing and don't worry? Add some kingsford charcoal?

I wouldn't be so stressed if it was just the wife and I eating tonight, but I invited another couple over as well.....

[Mac]

M38A1,

One and a half hours after you lit the pit and your only at 150? Something sounds out of tilt here. Check your fire, open dampers, check your thermometer and maybe consider doing that 180 degree turn to stoke the charcoal.

[NHSmoker]

It doesn't take me too long to get my chamber up to temp...depending on the size of the fire i've built. (having a gas assist helps). Personally, I'd add more fuel to get her where she needs to be. the breeze could help and hurt.

[M38A1]

OK, I'm headed out to stoke a good pile of the lump hardwood charcoal and spin it around a bit into the wind. Temp guage on the top of the chamber reading about 150*. One on the grate inside the smoke chamber about 10" from where the firebox meets reads 225. One about 10" from the stack end on the grate inside reads 190

Here's two pics. Damn. It just started to rain as well.

http://www.m38a1.com/g503/coldbbq1.jpg.jpg
http://www.m38a1.com/g503/coldbbq2.jpg.jpg

[serialgriller]

keep in mind your original question. last week you would have started your fire with that temp gauge reading what.......100*?? today, you have to heat that steel up another 30* - 40* just to get to that point. that might account for some of the problem. and now you're having to fight rain........

i agree though. add some fuel and open your air intake. that should help.

[M38A1]

Seems to be working.... The fire 'pile' is a LOT larger than what the pic above shows. Temp is up at 225* in the smoke chamber where I normally cook.

I guess it just takes a lot larger fire when the temps are cooler to achieve and maintain the desire 225*?

I'll try to have pics when it's all done...

[Mac]

I think your on your way! 8)

[PhotoKirk]

Just fired up the offset and in an hour or so will toss on two racks of st. louis style pork ribs using 3-2-1.

Ah, you're celebrating "National Pork Month" as well. :wink: I'm planning on smoking a couple pork butts this weekend. If I cook them on Saturday, I can make killer breakfast burritos on Sunday.

[M38A1]

UPDATE... Now into the cook for 5.75 hours and the ribs have begun to pull back from the bone. A good sign!

Got the Pineapple Habanero TPJ on one rack and Strawberry Habanero TPJ on the other. Been spritizing the ribs and chickens with apple juice. The venison jalapeno-cheese sausages have now been on for 45 minutes.

So far here's how it looks...
http://www.m38a1.com/g503/coldbbq3.jpg
http://www.m38a1.com/g503/coldbbq4.jpg

Boy does this temperature and rain throw a wrench in the stress level!

[TexasBorn]

Man. Those look goooood. It's 2 hours past my suppertime and you're killing me here!

TB

[Mac]

Very nice indeed! 8)

[serialgriller]

lookin' goooood, m38a :!: way to stick with it. you just helped me make up my mind about what to q on sunday.......ribs, chicken, and sausage.

[kpigout]

UPDATE... Now into the cook for 5.75 hours and the ribs have begun to pull back from the bone. A good sign!

Got the Pineapple Habanero TPJ on one rack and Strawberry Habanero TPJ on the other. Been spritizing the ribs and chickens with apple juice. The venison jalapeno-cheese sausages have now been on for 45 minutes.

So far here's how it looks...
http://www.m38a1.com/g503/coldbbq3.jpg
http://www.m38a1.com/g503/coldbbq4.jpg

Boy does this temperature and rain throw a wrench in the stress level!


Good looking grub !!! Venison jalapeno-cheese sausages ? Are those homemade? I'd love to find some of those in San Antonio.

[Zeeman]

Nice looking grub :D Hope mine turns out that good tomorrow.
z

[M38A1]

Done and stuffed bellies!

Well, all turned out well thanks to 'yall.

Here's the last pics taken before it disappeared!

Here's the ribs with Strawberry and Pineapple Habanero TPJ
http://www.m38a1.com/g503/coldbbq5.jpg

Here's the venison jalapeno-cheese sausage with the bean pot
http://www.m38a1.com/g503/coldbbq6.jpg

The chickens quatered and ready to go
http://www.m38a1.com/g503/coldbbq7.jpg

[Smoke Daddy]

Outstanding Job!

[M38A1]

KPigout -
I had Hudson's Meat Market in Austin make that up for me. It's one of their speciality items. It's from a good size doe I shot last season. Am down to my last 6lbs or so of it with this years rifle season starting in 3 weeks or so. Gotta clean out the freezer so I cooked it up!

IIRC, they mix 50/50 pork with the venison you provide. Then they add the spices, japs and cheese, smoke it and vaccume pack in 3 link packages at about 1lb per package.

Just ask your local meat/deer processor and I bet they can make it up.

[M38A1]

BIG THANKS to:
NMSmoker/MAC/SerialGriller for getting me through this one.

It was 'touchy' at first since I hadn't smoked in cooler weather and ambient temperature does play a significant factor in how you approach your firebox.

Yet, I took the advise of the forum and when the ribs had pulled back from the bone just a bit I new the dinner would be successful. I even got the 'thumbs up' from the wife again on the ribs and she isn't a 'picker' having never really liked to eat them. Again, she devoured them.

The other couple who showed up along with an extra person also said it was 'excellent' and I take that as a compliment from Herb, the husband, who had worked in a bbq joint during high school. He said I could sell this stuff with no problems.

So...... My hat is off to the BBQ Forum once again! THANKS!

[PhotoKirk]

Looks great! Ribs with TPJ are always a hit.

[Paul Taylor]

Whoa!! M38!! Damn good looking grub there man! Look here, if I may say so myself. I know that the outside temp will affect your pit temperature. Especially when it gets colder than a whale digger's ***** outside. BTW, I was cooking on a cheap ***** Brinkmann SNP.(Talk about thin metal?!) You have to remember that the metal thickness on your pit has something to do with holding the temp as well. Case in point, Last Christmas when I smoked a ham from a freshly killed wild hog, It was 25 degrees outside. I had to use so damn much wood on my fire just to keep it to 200 degrees that any other time, I would have had a 400 drgree pit easily. It took all day just to get the meat up to an IT of 150 degrees. Luckily I was able to get it to that temp. So I am saying that to relay to you that the ambient temp + your pit's metal thickness does play a major league factor in your smoking. I hope that this does help you out buddy.

Pauly froze his ***** off.

[serialgriller]

everything looks like it turned out great :!: glad i was able to help a little.

[NHSmoker]

M,
Nice job...those ribs look fantastic. Now you know what it's like trying to cook in NE anyother time than July and August!

[Buster]

M38, we have vitually the same pit...mine's a 20x40 Texas Longhorn made in Uvalde. Anyway, you might consider getting a wider fire grate so it'll sit higher. Looks like early on the ash was already up at wood level.

[NHSmoker]

M38, we have vitually the same pit...mine's a 20x40 Texas Longhorn made in Uvalde. Anyway, you might consider getting a wider fire grate so it'll sit higher. Looks like early on the ash was already up at wood level.

They may be the best piece of advice yet, although, judging by those pics, you're doin just fine.

[TAR RIVER RAT]

M38, those ribs, even tho they are spares, are to kill for :!: :!: Raelly looks outstanding!!!!!!!

Tarrib

[M38A1]

TarRR and Buster,

I've been thinking about making a grate that sits higher. For this cook I even toyed with the idea of setting it on two bricks.

Yes, the ash does 'fill in' just below the grate. But..... Every so often I pick it up and raise it a bit to sit on top of the ash below. That does play a huge part in keeping airflow (higher temp) capability.

Maybe that'll be Sunday's project. Some angle iron and a bit of expanded metal... What would be a recommendation for height above bottom?

Thanks-

[Buster]

TarRR and Buster,

I've been thinking about making a grate that sits higher. For this cook I even toyed with the idea of setting it on two bricks.

Yes, the ash does 'fill in' just below the grate. But..... Every so often I pick it up and raise it a bit to sit on top of the ash below. That does play a huge part in keeping airflow (higher temp) capability.

Maybe that'll be Sunday's project. Some angle iron and a bit of expanded metal... What would be a recommendation for height above bottom?

Thanks-

A couple or more years ago(don't remember, too may beers) I ordered a grill rock grate from Ace Hardware. That thing doesn't appear to be heavy duty like the 3/8 expanded metal grates ya commonly see but I'll tell ya, it hasn't sagged one iota. I even have the original paper that came with it so I know exactly what the dimensions are: 14.75 x 21.5. I did have to cut the length down to 18.5 to fit in the 20" firebox. Also, it sits 3.5" off the bottom. That's higher than what ya most often see but a whole brisket can be done with straight wood and I never have to scrape out the ashes. Being natural born lazy, that's right up my alley :-)