Got a charbroil smoker for my birthday

Discussion in 'Roll Call' started by ctvoigts, Aug 5, 2011.

  1. ctvoigts

    ctvoigts Newbie

    So I did a test run yesterday to break it in and it smelled so good and there wasn't even food on it. I threw a 5 lb whole chicken on about 30 mins ago with Jeffs naked rub. Then I have a 4lb rack of pork ribs with Jeffs rub, and a 4 lb tri tip with Montreal steak seasoning. I plan on having the chicken on for 8 hours ribs and tri tip for 6.5 hours. Also doin some corn on the cob for a couple hours and potatoes for 4 hours. I've been looking forward to using a smoker for along time. Now hopefully I don't let everyone down tonight :)



    Thanks chris in Temecula, ca

    I would post pics but I can't figure out how yet off my iPod
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!

    You should take the free e-course.

    If your cooking at 225-250, your gonna turn that stuff to dust.

    The chicken & tri-tip need to be smoked to internal temps not time.

    165 in the breast & 175 in the thigh for the chicken. For a 5 pounder probably about 3-4 hours.

    135 in the thickest part for the tri-tip if you like it med/rare. Probably around 2 hours.

    The ribs should be 5-6 hours depending on if they are BB's or Spares.

    You should check out the 3-2-1 method for ribs.
     
  3. ctvoigts

    ctvoigts Newbie

    I am actually on day 2 of the course. And I just got back from the store with a good digital thermometer. I was reading a hour and a half per pound. So I will stick with the temps not time thanks for you input.
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]  Just remember times are just estimates, always go by temp. Don't forget the qview. 
     
    Last edited: Aug 6, 2011
  5. ctvoigts

    ctvoigts Newbie

    We'll to say the least the chicken was alright I thought, other people said it was good.  Like I said in a earlier post I had gone and got was a good digital thermometer.  I took the tri tip out at 135, it was overdone for sure.  The smoke flavor was way overpowering.  All you could taste was smoke.  I used Jeff's naked rib on the ribs.  They were dry,  and I didn't care for that rub at all.  I don't think I will be using that again.  The bbq sauce was pretty good :)   Better luck next time.  I was burning mesquit and threw a couple small pieces of orange through out the smoke.
     
  6. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    So we all have those cooks when we begin... I have heard mesquite is really a strong flavor. I lean toward the milder woods - oak, cherry, a little hickory...

    Don't give up  - read, read, read and keep practicing.
     
  7. ctvoigts

    ctvoigts Newbie

    Yes I will keep at it and keep reading. I usually use oak chips when I would pit food on my propane grill and it always came out very good. I am gonna use oak next time. Live and learn.
     

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