Barbecue

Excellent post Dreambuilder! Geez I smoked ribs yesterday and now I'm ready for more.

You're right about spices and rubs, up here in New England, if it doesn't have something to do with lobster you aren't getting it!

Will have to run down a good on-line source.

Thanks for sharing.

Cheers; Mass

hey thanks for the link!!!!! the tony's we can only get in the creole form here in st augustine and i think if ask around the others got to be in jacksonville somewhere. but man thanks for the link you have no idea how links have saved me in the past and this one is going into my book right now!!!!!
jack

For those of you interested in getting the seasonings I mentioned, here are the links to their websites.

Tony Checere's Creole Seasoning
www.tonychacere.com

Slap Ya Mama Cajun Seasoning
www.slapyamama.com

Ana's Herbs
www.anasfoods.com

I use one or more of these on just about everything I cook. They sure add the flavor.

Happy Cookin'

Great first post Dream'er,

I love Tony's seasoning.

And you are right true about the sauce. A perfect smoked rib can only be detracted by sauce. Hat off to you on your ribs.

I don't pull the membranes; just part of my bringing up. But I don't know any small hat cowby who does.

I forget; what kind of smoker are you using?

Paddy

Hey Paddy.

I bought what you guys call an "ECB" (El Cheapo Brinkmann) and put it to the test. It worked pretty good. I just need to find a way to baffle the fire hole. Any suggestions?

dream,
i don't know if you got the water kind of smoker that looks like r2d2 from starwars. if you do a neat trick for modulating your pit temp is to fill the water pan with sand. doesn't matter if it's from the beach or home depot. the sand acts like a heat sink and as your coals die off the sand is still giving off heat. if it's gas you are on your own. only gas cooker i could ever comment on is a southern pride. so unless i hear something about them i keep my mouth shut since i got zero experience with anything gas other than those.
jack

Dream'r,

Here’s how I did mine, for both the baffle and lowering the chimney stack down to grill level. Go to a hardware store and buy some gutter metal sheeting. You want enough to cover the hole between the fire chamber and smoke chamber with an extra amount at the top to somehow fasten it to the inside of the smoke chamber.

I was able to secure the metal flashing to the inside of the smoke chamber using metal binder clips I bought at an office supply store that hold a bunch of sheets of paper together that are too thick to staple. They are black in color with silver metal extensions that flip to allow you to open the “jaws” of the clip.

Eyeball your setup before you purchase the clips to decide whether you buy the small or medium size. My rig has a lip extending into the smoke chamber above the opening between the two chambers. The clips get a good grip on this. And the flashing is flexible enough to bend it so that it fits snugly onto the lip, bottom and top, with the rest of the flashing hanging down to cover the opening.

I almost close the opening so as to let only smoke into the smoke chamber. A little heat gets through, but it works better than not having the baffle at all. Truth is, I still put my meat at the far half away from the fire chamber.

If your chimney does not come down to the level where your food is, you should extend the “pipe” to that level by rolling up a piece of flashing and insert it into the chimney from the bottom. Some of my Black Diamond photos show how this looks.

Hope this is helpful.

Paddy

Hey PChef.

I got a Brinkman with the box on the side, but it is not baffled so it is very hot on the side closest to the box.

Thanks Paddy. I knew you guys would come up with something to help a fellow out.