Smoked Pork Ribs on the Old Country

[@smokeygils]

Had no idea you had a KZbin channel. Subscribed and looking forward to more content!

[@lordsaunderssmokehouse]

Thank you so much for the support Gil, I truly appreciate it. I should get down to your neck of the woods and do a collab with you - the food you're cooking always looks absolutely DELICIOUS! Thank you again, friend.

[@MrDanSB]

really enjoying your channel!!🎉

[@lordsaunderssmokehouse]

Hey thank you very much! I sincerely appreciate it. 🤘🏼👊🏼

[@GorillaJoesBBQ]

Great cook! Did I miss what wood you were running in there? That thing definitely looks well made and it gave you some great ribs!

[@lordsaunderssmokehouse]

You did not miss it! 😂Like an idiot I didn't put the shot of me putting in the wood - I used Post Oak chunks for this cook. And thank you very much for the kind words brother!

[@bigmanconsulting]

Those look fantastic! The gravity fed charcoal smoker seems incredible.

[@lordsaunderssmokehouse]

Thank you!! I was incredibly pleased with the results, and can't wait to make more racks of ribs on there immediately.

[@24Mangible]

They are great I love mines by old country

[@lordsaunderssmokehouse]

@@24Mangible so far I absolutely love it. I’ve done ribs and brisket on it and it’s phenomenal

[@timothysteadham331]

@@lordsaunderssmokehousedo you add the wood in the chute with the charcoal or in the ash pan…or both?

[@lordsaunderssmokehouse]

@@timothysteadham331 I only add it to the ash box, and you get plenty of smoke flavor. It’s awesome.

[@bananaman1961]

Very interested. I bought a Char-griller 980 last year to see if gravity smokers really deliver. (They do) When it dies, I'm going for something like what you've got. It looks like it is built like a tank! Have you thought about using a Fireboard, or Billows to regulate the temps better?

[@lordsaunderssmokehouse]

That's awesome! I'm now a believer in these gravity feds - this thing is awesome. And yes - you are absolutely correct that it is built like a tank, a big, beautiful meat smoking tank lol. I have absolutely considered the Fireboard (one of my favorite thermometers), but I wanted to see what it was like to work the ball valve alone in the beginning and will probably add that at some point later. In the meantime I put up a box fan outside the fire box to get the smoker up to its initial starting temp 😂

[@chrisrobinson3771]

Did you ever replace your thermometer? If so did it make a difference in what the short stem was reading vs the longer one?

[@lordsaunderssmokehouse]

Thanks for the comment! Yes, I definitely swapped out the stem and I am able to get more accurate readings. I have a 6" stem in there, though I am debating changing yet again for an 8," just to see how it compares to the 6." What I've found so far is that the average temps seem to be the same as my digital internal probe, but, after it's been cooking for a while. So, while I don't relish the loss of grill space using the 8," I'm curious to see if I get more similar temps faster, if that makes sense.

[@chrisrobinson3771]

@@lordsaunderssmokehouse I just ordered revived a Tel Tru 6in because my temps were reading in the low 180s to mid 220s. I put in a Meater probe and found out I was well over 350F

[@24Mangible]

You need a thermometer that at least have a 6 inch stem. I have one with a 9 inch stem on my old country gravity and it shows grate temperature by reaching all the way in the chamber (teltru)

[@lordsaunderssmokehouse]

Tel-Tru all the way!! You have a 9” stem?? I didn’t even know they made them that long 😂. How are the results with it? The 6” one I had felt very long so I’ll see how the 4” one does. Thank you for the tip!!

[@24Mangible]

@@lordsaunderssmokehouse yeah the 9 inch one goes from the door to about vent of the middle rack. They go all the way to 12 inch. I have the 12inchers on my chud box to get the best measurements

[@lordsaunderssmokehouse]

@@24Mangible Man that's awesome, I'll have to check those out. You can't go wrong with a Tel-Tru in any fashion - those things are awesome - I've got two in my Brazos with a plan for two more lol.

[@24Mangible]

@@lordsaunderssmokehouse sounds like a true pit master.

[@tedjones112]

get a 6" stem tel-Tru - and a Pitmaster IQ110 or other ATC

[@lordsaunderssmokehouse]

You’re right on both counts, though I did swap it out currently for a 4” tel true and that thing is right on point

[@christopherjohnson8536]

Would you recommended lump or briquettes?

[@lordsaunderssmokehouse]

Briquettes for sure. I know that some people use lump, but most use briquettes as anecdotally some have said the lump can get stuck. Briquettes have been working great!

[@christopherjohnson8536]

@@lordsaunderssmokehouse thanks! If I lose Jeremy's contest this month I'm buying myself one of these as a consolation prize. Lol

[@lordsaunderssmokehouse]

@@christopherjohnson8536 haha! I know what you mean. You will not regret it at all, and I have loved mine at every step of the way. It’s one of my favorite smokers ever. And, if you want something a little more involved you can get the Brazos - though if you do go with the Brazos I’d get the Deluxe one for about the same prices as the Gravity Fed. It’s a win win!

[@christopherjohnson8536]

@@lordsaunderssmokehouse I already have the brazos dlx! Love that pit!

[@lordsaunderssmokehouse]

@@christopherjohnson8536 niiiiice. And same obviously. Love that damn thing

[@dshacke1]

What do you see in a temp difference on each cooking level?

[@lordsaunderssmokehouse]

I have much more testing to do because I'm into temps like that, but basically the hotter you run the box, the greater the temp differences between the shelves. If you're increasing or decreasing temps the gap widens, but generally there is a 30 degree overall difference between the bottom shelf and the top, with the top shelf being the hottest. The longer you cook at a desired temp (such as a 250 degree goal temp for a brisket etc), then the more the overall chamber seems to average out and the temps between grates get closer and closer making for a pretty even cook. Obviously, it's hotter near the coal chamber than the opposite side much like on an offset cooker, but it felt pretty manageable. Now that I've used it, I will be doing some testing putting probes on each shelf on the left side, then in the center, and finally on the right side to see the differences horizontally as well as vertically, if that makes sense. Once all that's said and done, I will install my Tel-Tru w/ 4" stem in the center and compare to see what the analog gauge reads and then just use that henceforth as my temperature device so that I'm not constantly dealing with 4 wired probes in the smoker.

[@dshacke1]

@@lordsaunderssmokehouse I recently purchased one of these, and doing some minor modifications to it prior to seasoning the pit. One thing I’m considering is adding another quarter inch sheet of metal over the existing heat shield and coal side of the smoker. Wondering if that’s something that would be a positive or possibly negatively affect how the pit works, my thought is being able to manage the heat on that coal side of the pit as well as the bottom might be able to help the pit Maintain better temperatures from bottom to top.