1ST SMOKE W/Q-view

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

sgtgeo

Newbie
Original poster
Sep 7, 2008
17
10
So I got up early and got the 8.5lb but ready to smoke

2qak1nn.jpg


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.
2up4ho3.jpg


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

More pics to come
 
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!!!
 
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
 
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....
biggrin.gif
Hmmm.....
Thanks for the QVIEW!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky