Chicken and Ribs...

[tws]

greetings all,

this is my first venture into meats other than salmon...

here is my new smoke hollow smoker with a small load of salmon done three weeks ago...

i could not achieve a low temp until i installed one of these...
(btw, tho smoke hollow promised to send a lower btu gas burner they never came thru with the item)

as you can see in the previous picture i can get a VERY LOW temp and slow light smoke for the delicate salmon.

today, i'm smoking two pork shoulder roast, four chicken halves and two small pork ribs...

since i have to turn the flame all the way up to get to 225 degrees the issue at this point is trying to keep the small chips (hickory, only size i could get) from burning too fast! i've soaked them in apple juice. in the future i hope to get rather LARGE chunks of wood that i can start smoking with a propane torch and then place in the smoker...

i've placed a probe into one of the pork roast and you can see the internal temp is now 95 degrees... heading for 190 before dinner... I HOPE...

i'm almost 3 hours into the smoke...

trying to keep the temp between 225 and 250

wish me luck,

tws

 

[papoo]

I like that you called the thread chicken & ribs, by the way!

nice looking salmon there, Sir..

 

[flash]

FYI

Remember to always place chicken at the bottom when smoking other meats due to chance of bacterial issues.
Otherwise, smoke on.

 

[billbo]

Looking good! Nice load of salmon there!

 

[tws]

Flash,

thanks for the chicken placement issue...

i thought about changing the butts out and putting the chicken below but just didn't do it...

i hope the high internal temps will negate any spoilage issues. i plan on freezing most of the pork roast. will add some 'Smokin Okie's Pulled Pork Baste & Serving Sauce' to keep it moist in food saver vacuum sealer bags...

the pork roast internal temp is now passing 146 degrees... going a little faster than i anticipated... tho it may slow down near the end..

i've finished my initial hickory smoke and am thinking of doing a SLIGHT finishing smoke with apple juice soaked cherry at the very end of the cook.

btw, all the meat was coated with meatheads magic dust and refrigerated overnight.

cheers,

tws

http://www.theworriedshrimp.com/2008/08/springers.html

 

[mballi3011]

Everthing looks great even the salmon. Keep up the good work.