Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: sparky on August 10, 2017, 10:13:03 AM
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Let's fire up the OA can (oakland A's). It looks like a WSM so why can't I start it like one. So I use my can method to start the fire.
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I use my killer bees rub for 1/2 hour then in the can. I cooked then for awhile then a little blues hog love in foil and back on the can. They look nice.
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I was very, very happy with this rack. My wife and daughter who have eaten a crap load of ribs said these were the best ribs I have ever cooked. On my scale I would give them a 7 or 8. The taste wasn't just perfect. I used cherry wood this cook. Next time I will use my favorite wood, plum. They were also a tad dark for my eyes. I little bit lighter in color is what I'm looking for. Could have been the wood. All in all a good cook.
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Oh, in case your wondering this rib quest only took 2 1/2 hours. Cooking temp was......
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Ya. Shocked the hell out of me too. First pic is at the start of my cook. the second pic is when I took them off the can. 1 hour 15 naked, 1 hour 15 wrapped. Oh my, these were good. They could have come off 15 to 20 minutes earlier but I might just be knit picking.
For my entire BBQ life I always cooked ribs between 225° to 275° depending on which rib I cooked. BB backs or spares. For spares it takes me about 5 hours at 250°. Butts and briskets took anywhere from 10 to 16 hours to cook at 2 hours smoke then upped temp to 250°. BBQ shouldn't take that long. That's why I got a can. Hot and fast baby....
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Awesome ribs Sparky!
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Nice ribs Sparky! Like that new toy :thumbup:
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Man, it must be rough, having to eat all those ribs you have been cooking. ;D ;D ;D
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Sparky, one word.... BEAUTIFUL!
You da man! :thumbup:
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Good looking ribs Spark. Cherry will surely give you a darker color.
Now, I know the Hunsaker can also be lo and slo but it is also a "power" cooker like the PBC.
Could you please let us know the difference in flavor profile between the two drums??
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Those ribs look beautiful.
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You're killing me with those ribs!! They look so good!!
Art
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Now that is a nice looking rack and I love the cook time
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Good looking ribs Spark. Cherry will surely give you a darker color.
Now, I know the Hunsaker can also be lo and slo but it is also a "power" cooker like the PBC.
Could you please let us know the difference in flavor profile between the two drums??
This is high temp engine paint on my can. Tractor green from eastwood paints. Mark Hunsaker gave me a list I could pick from for The colors. The old PBC was powder coated but they are now using a porcelain finish on them like the weber. The ribs I have cooked on my PBC were dryer in texture. But I never wrapped my ribs on the PBC. I will have to try another rack of spares cooked naked the whole time to see how they come out on the can. Ok smoke, I will go buy some more ribs. Lol.
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attaboy Sparky...load up on them bones :thumbup:
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Gonna have to try the Hot n Fast method, Sparky. Yours are d@mn good lookin' ! ! !
BSD
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Thank you for all the kind comments.
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I gotta try that hot and fast method. Great job as always
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