Getting ready for first smoke

Discussion in 'Pork' started by cromag, Apr 10, 2010.

  1. cromag

    cromag Smoking Fanatic

    Here is the piece of meat I'm sure to ruin tomorrow... [​IMG]

    I can't stand mustard so I rubbed vegetable oil on the butt before the rub.
    more to come tomorrow.

  2. meateater

    meateater Smoking Guru SMF Premier Member

    Looking forward to the qview. Thats how i do mine, I mix the rub with canola oil and rub away. [​IMG]
  3. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    I promis you will never know there was muctard on it...But oil works too I just think the bark fro teh mustard and rub is better..........Look forward to your finiahed butt
  4. caveman

    caveman Master of the Pit SMF Premier Member

    Do you hate the taste of mustard or just mustard in general? The mustard is just a base for keeping your rub on the meat. It evaporates during the smoking process leaving no hint or trace of it's existence. There is nothing wrong with oil. Just wanted you to know what's up with mustard. And, you won't ruin this meat. You are more prepared than you think or you would not be making the attempt. Just remember to use your thermo & don't leave your meat in the 40 -140 degree, four hour danger zone. And call for help if you get stuck but most importantly qview qview & of course qview. Good luck.
  5. violator

    violator Smoke Blower

    I'll be looking forward to an update to this thread -- with qview!!!
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I am sure you will be fine and btw has anyone told you we want qview lol
  7. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Here's another option instead of mustard:

    It's a good site, and I plan to try the Kansas City rub and sauce recipes on my next batch of ribs.
  8. roller

    roller Smoking Guru SMF Premier Member

    If it is your first then you got to be able to RIDE THE STALL !!!!!!
  9. cromag

    cromag Smoking Fanatic

    To make sure I can keep heat going for a long time I loaded the basket with about 11 pounds of lump and a chimney ready to light with about 2 dozen briquets all ready for my 6am wake up call. I have a wireless meat thermometer fully charged, water bottle full of room temp apple juice, foiled lined bottom of chamber, dryer vent to grate level and one coming off the exit pipe bend to keep wind out. Do any of you soak your wood chunks or just toss a couple in dry?
  10. caveman

    caveman Master of the Pit SMF Premier Member

    As far as soaking your wood, I found this video very informative.

    If you soak or not, don't put your chunks on the fuel. Place them next to the fuel so that they can smoulder not burn. You want the wood to smoke as long as possible. And don't put your meat on until you have TBS not thick, white billowy smoke. Good luck.
  11. cromag

    cromag Smoking Fanatic

    I added the lit to the smoke side and temp is 250 but I get thick white smoke and I haven't added any wood yet? What's going wrong?


  12. How exciting is this "first smoke" You can't ruin a piece of meat no mater how hard your try. You might not want to eat it but someone or something will.I have a 130 lab that will eat anything but liver sausage. Best of luck you seem very prepared for this and I know it will be great.Bill [​IMG]
  13. The white smoke is from choking the fire, you need to open up your vents. You need more oxegen. In addition to this you need to make sure air can get though you coal from the bottom, they can't be tightly compacted. Air has to travel through the coals and the firwe needs to breath or you will get white smoke. Hope this helps. Good Luck!
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now you have picked on eof the easiest and the hardest hunk of meat to screw up. So it WILL come out yummy and moist and you will be the great smoker dude after this one. You have you plan now how you will pull off this fine dining event. I would just let it go adding wood as needed to get some good flavor. Then let the meat go till about 165° and then wrap it in foil. Then just keeping the heat up to temp let it go till about 200-205° and then into a dry cooler and then enjoy and don't forget the Qview. Thats for us here that wouldn't be tasting.[​IMG]
  15. cromag

    cromag Smoking Fanatic

    I sure hope this is thin blue [​IMG]

  16. Yes -N-DEEDY SWEEDY!
  17. cromag

    cromag Smoking Fanatic

    Added another chunk and it was sitting on the unlit coals but flared up.. I put it out and moved the chunk.. I'm guessing once your coals start ashing or chunks keep catching fire I'll have to put the chunks inside a foil tray?
  18. bamafan

    bamafan Smoking Fanatic OTBS Member

    Try some molasses next time to help keep the rub on. I've switched from mustard. The molasses gives a sweet bite to the bark.
  19. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    They steared you right on why you were getting white smoke. Is because of air flow...Looks like you now have it under control...........

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