Smoked Baby Back Ribs

[Chach]

Cooked pizza on Saturday afternoon. Oven today at 2pm was still 300 degrees so I'm smoking 2 slabs of baby back ribs using my tuscan grill. Very happy with my retained heat.

Ricky

[JRPizza]

Ricky, does the smoke eventually fill the entire oven or does it tend to stay in the upper third? I have a friend with an oven (the one that gave me the bug) that has a low style grill like a tuscan, and one that puts the meat up high in the oven for smoking. Just wondering if you felt a taller grill would be helpful?

[Chach]

Ricky, does the smoke eventually fill the entire oven or does it tend to stay in the upper third? I have a friend with an oven (the one that gave me the bug) that has a low style grill like a tuscan, and one that puts the meat up high in the oven for smoking. Just wondering if you felt a taller grill would be helpful?

Yes it fills the cavity. The picture was taken right after I blew the flame out on the tube smoker so it didn't fill it yet and if I don't put the make shift door on yes it would just stay high but when I put the door on I angle it a little so air comes in the bottom left side and swirls around the oven and out the top right. When I take the door out after about ten minutes the entire cavity is full of smoke. I'm impressed on how good that little tube works. I made a pork butt in there and the smoke flavor was very present. and came out pretty good. I want to make a smoking door where I can open a little vent on the bottom to bring fresh air in and a vent at the top I can adjust so the smoke can escape. Next time I'll make a video so you can see it in action.

Ricky