First thread in a long time!

Discussion in 'Pork' started by jacobtia, Apr 16, 2016.

  1. Tomorrow I'm breaking in a smoke hollow grill/smoker. I ran it last week with 20 briquettes and 4 splits of Apple wood. Ran strong for an hour at 230 to 250. I added a chimney flashing and expanded metal fire basket. I need some grill gasket but can't find it at local hardware stores. I'm gonna use some foil for the time being.

    Butt pre rub.

    [

    Butt post rubb.

    It'll be smoked half pecan and half Apple. Split these up tonight.

    Smoker fires up at 6am tomorrow! Stay tuned!
     
    disco likes this.
  2. one eyed jack

    one eyed jack Master of the Pit

    [​IMG]   Signed on.

    Have a good smoking day.
     
  3. Whew! Yeah! That was a fun night. Which lead to me being 3 hours behind schedule!


     
  4. Almost ready. I'm going to let the fire settle in a bit to regulate temp and give the butt time to come a little closer to room temp.


     
  5. The lid is down and won't open for another 7 hours. Keep in mind those butts are one large 9#er cut in half to decrease cooking time.

     
    drlchi likes this.
  6. drlchi

    drlchi Fire Starter

    Lookin' good! Wonderful day up here near Chicago (I see you're in Illinois), great day for a smoke!
     
    jacobtia likes this.
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice start Jake!

    Al
     
  8. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey late or not, its always a good day if you're sitting beside the smoker.

    I'm in.

    Gary
     
  9. tropics

    tropics Smoking Guru SMF Premier Member

    Pulling up a chair to watch

    Richie
     
  10. 6 hours in and things are good. Just put some ABT's on the vertical and about to make some sauce.

     
    drlchi likes this.
  11. one eyed jack

    one eyed jack Master of the Pit

    I put meat on the smoker directly from the refer, (or a cooler if I am smoking away from the fridge).  There is some danger in allowing the meat to sit and warm to room temp also, for whatever it's worth, smoke ring develops until the IT of the meat reaches around 150*.  The longer it takes the meat to reach 150 the better the conditions for a nice smoke ring.  Not saying that the ring is indicative of good Q but it is more photogenic.

    I allow 2 hours per Lb for butts.  If they finish quicker I consider it a gift from the BBQ gods.  They will hold quite a while double wrapped in a cooler.

    Good looking batch of ABT's you've got going there.  [​IMG]
     
  12. Not a bad day at all! I'm very happy with the way this smoker preformed with very little mods. Enjoy the pics. I sure enjoyed the meal!






     
    drlchi likes this.
  13. one eyed jack

    one eyed jack Master of the Pit

    BARK!!  [​IMG]

    Great looking sandwich.
     
  14. tropics

    tropics Smoking Guru SMF Premier Member

    Jake nice job 

    Richie
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks like a terrific smoke, Jake.

    Points.

    Disco
     

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