1ST SMOKE W/Q-view

Discussion in 'Pork' started by sgtgeo, Sep 13, 2008.

  1. sgtgeo

    sgtgeo Newbie

    So I got up early and got the 8.5lb but ready to smoke

    [​IMG]

    I had a flare up issue once even with a Lodge cast iron pan on the element (electric ecb) started wrapping the chunks in tin foil this helped. My wood smoldered away to nothing faster then I expected. I think If I elevate the cast iron pan off the element the chunks might last longer.

    I installed two swagelok bulkhead fittings for temp probes one just under the top grill and one in the dome. I had to regulate the temperature quite often as I started in the early AM. it ran hottest about 4pm because the sun was right on the smoker. The two thermometers I calibrated at my job with a thermocouple calibration device most agreed with each other within 2-3 deg.

    I had a significant stall at 159* my wife started to lose faith even after I told her about the plateau.

    Here it is at 165* just before foiling and adding apple juice/dark rum/JD.
    [​IMG]

    Cooler is ready, towel is ready, beer is cold. Wife just left for the store for slaw ingredients.

    More pics to come
     
  2. fishawn

    fishawn Smoking Fanatic

    Very Nice!
     
  3. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    nice!!!! so what ya all do to the butt to get it ry for smoker, any slather and any details on the rub? looks great!!! just my opinion but when you make slaw always seems to taste better if ya make it ahead a time, nite before... seems to the ingreds meld together better and the cabbage has a nicer texture. great job and thks for the qview!!!
     
  4. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    that is fantastic for your first smoke. Keep up the great work.
     
  5. sgtgeo

    sgtgeo Newbie

    Applied a rub 12hrs before smoking

    1cup brown sugar
    2tbls garlic salt
    2tbls onion powder
    2tbls dry mustard
    3tsp cayenne pepper
    2tsp black pepper
    2tsp salt

    also used yellow mustard to help rub stick.

    after internal temp hit 100* I sprayed every hour with:

    1 1/2 cup apple juice
    4oz Bacardi dark rum
    4oz JD

    I agree on the slaw being better after it sits, The slaw was not my dept. lol

    Thanks for the kind words guys
     
  6. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    Great job for first smoke[​IMG]
     
  7. pinkmeat

    pinkmeat Smoking Fanatic

    Looking quite good, let's see the results!
     
  8. white cloud

    white cloud Master of the Pit OTBS Member

    Good Job, It was fun wasn't it? Did you make a believer out of your wife? I bet by the looks of things you did.
     
  9. krusher

    krusher Smoking Fanatic OTBS Member

    looks good, I know you are gonna like it. So , whar are you gonna smoke next?
     
  10. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Looks great , nice job and your first q-view [​IMG]
     
  11. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Well done! Nice first smoke! Whats next?[​IMG]
     
  12. m1tanker78

    m1tanker78 Meat Mopper

    Looks good sgtgeo! I never even thought about using dark rum for a mop. I have half a bottle of dark bacardi in the pantry....[​IMG] Hmmm.....
    Thanks for the QVIEW!
     

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