The Texas BBQ Forum

I'm wanting to do a cook of both ribs and brisket together in my Joe Classic. I have the extender, so that's no problem, but given the different cook times of the ribs and the brisket, how can you get smoke into the ribs? Is it safe to take the deflector plate out to put in more chunks of wood?
Thanks

Welcome to the forum!

I'm not going to be much help with the smoke since I'm not familiar with ceramic cookers. What kind of beef ribs ya cookin? Short ribs, finger ribs, loin ribs, plate ribs, etc?

I haven't used wood (chunks or chips) in my Primo for years. I have found that quality Lump charcoal will yield great smoke flavor, adding wood just creates a black creosote infused mass of meat. Hope this helps.

If you mix chips/chunks throughout the lump you won't have to bother with the deflector. Good luck with it.