Ultimate Sin ?

[Trail Blazer]

Tommorow i am cooking for our shop and i am cooking Tiblitas ( cross cut ribs ) and chicken . My smoker is offset from the fire box and i like cooking tiblitas over straight heat . So my question is will i mess up my seasond smoker if i build the fire in my smokin chamber to increase direct heat grill space ? Hope this makes sense . i have 40 pounds of tiblitas and 20 pounds of chicken to cook so i want to do it as fast as i can to make sure i have it done on time . Whats your thought's ? If i am going to commdo more harm than good i will start a little sooner and store the finished goods in my cambro

[Boots]

I'd defer comment to the competitive guys but I would tend to think it really depends on how much average heat you typically run to cook them with....a really high heat maybe you have to go back and re-season a bit with some peanut oil? Curious about the Tiblitas concept, are these like a spanish style rib?

My offset cooker also has a full size wood tray in the chamber itself (that I never use) so it's not unusual I would think.

[ecto1]

? Curious about the Tiblitas concept, are these like a spanish style rib?

Yes you can find them at any Mexican meat market great for grilling.

I would place a large aluminum pan under your tabalitas and throw some lit kingsford to grill those but you are going to raise the temp of your pit. A lot of smokers have the grill potion in the main chamber you must keep it clean though no ash left in it or it will rust.

[tex_toby]

Tablitas are good food fo'sho! I use my smoker as a grill more often than not, but many on here do consider it a sin. It will get hot and burn off some seasoning in the bottom of the pit for sure. If you are that worried about it, can't you find a little Weber or something to cook them on? They cook so fast that it wouldn't take much to get them done. Even a $15 Walmart-jobber would suit you just fine.

tex