- Mar 27, 2010
- 7
- 10
This represents my first real attempt at smoking meat; a few years ago my very supportive wife bought me a cast-off smoker at a garage sale, but even using a leaf blower wouldn't get the temps up on that one
Some really nasty weather that rolled in just before I was going to light my chimney, the power went off for a bit and the church down the road lost it's roof! I thought about giving up for the day, but the draw of smoking my first ribs and a fattie were too much to resist.
Here are the ribs, rubbed down with French's Yellow Mustard and Rib Stars Rib Rub:
The smoker was all set to go with a water pan that I pulled after the first couple of hours since I was having trouble getting temps with all the humidity anyway. I also pulled the elbow I'd placed on the smokestack, and the fire started drawing better. With the elbow, I was indicating the same temp on the lid guage and the internal grate level gauge too.
And here is the result after 6 hrs using the 3-2-1 method along with a spray of apple juice anytime the lid was opened (which wasn't often).
I also smoked a fattie that turned out technically well, but too spicy for our guest and myself. The only sausage I could find at the time was Johnsonville Italian, and it overpowered the smoke and sauce flavor. I did give me a reason to play with my digital remove thermometer, which worked awesome.
I cut two spares for my neighbor who has served as a KCBS Judge for several years, and asked him to grade them totally honestly. Don't be nice just because I'm your neighbor! He rated them highly and only suggested next time I use a little more rub. We nailed the texture and moisture! The smoke ring was excellent, even though it's not judged too.
If anything, my first results are a testament to what a great resource this site is! Learning curve? What learning curve?
Some really nasty weather that rolled in just before I was going to light my chimney, the power went off for a bit and the church down the road lost it's roof! I thought about giving up for the day, but the draw of smoking my first ribs and a fattie were too much to resist.
Here are the ribs, rubbed down with French's Yellow Mustard and Rib Stars Rib Rub:
The smoker was all set to go with a water pan that I pulled after the first couple of hours since I was having trouble getting temps with all the humidity anyway. I also pulled the elbow I'd placed on the smokestack, and the fire started drawing better. With the elbow, I was indicating the same temp on the lid guage and the internal grate level gauge too.
And here is the result after 6 hrs using the 3-2-1 method along with a spray of apple juice anytime the lid was opened (which wasn't often).
I also smoked a fattie that turned out technically well, but too spicy for our guest and myself. The only sausage I could find at the time was Johnsonville Italian, and it overpowered the smoke and sauce flavor. I did give me a reason to play with my digital remove thermometer, which worked awesome.
I cut two spares for my neighbor who has served as a KCBS Judge for several years, and asked him to grade them totally honestly. Don't be nice just because I'm your neighbor! He rated them highly and only suggested next time I use a little more rub. We nailed the texture and moisture! The smoke ring was excellent, even though it's not judged too.
If anything, my first results are a testament to what a great resource this site is! Learning curve? What learning curve?
