Hello from the Bronx (With Q-View)

Discussion in 'Roll Call' started by aschaeferusn, Jan 6, 2015.

  1. aschaeferusn

    aschaeferusn Newbie

    Hey guys, I just got a GMG Davy Crockett for Christmas and started smoking on my dad's Jim Bowie over the holiday in Illinois. Packed up the tailgater, shipped it to New York, and here I am starting my smoking "career" on this little guy.

    After I burned it in last night, I made some candied bacon-wrapped chicken thighs:

    And this morning, I threw on a couple pork shoulders to cook for me and give to friends:

    Looking forward to getting these done and doing a 10lb brisket (just baaaarely fits, I test fit the vac pack when the grill was cold) when my Maverick ET-733 gets here.
  2. bear55

    bear55 Master of the Pit

    Welcome to the forum.  Your first smokes look great.  The search bar at the top of the page is a fantastic resource.  Have a question/problem you can simply search it.  You can always post and questions you have and someone will be along shortly to help you out.

  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  4. aschaeferusn

    aschaeferusn Newbie

    Thanks for saying hi, guys! I've been reading my share about meats all the way down to sauces and rubs for about the last week, so I've got a pretty good handle on how to use the forum to my advantage.

    An update on my shoulders, hit 160 on the probe and put them into some foil boats because I couldn't fit two small catering pans in there. Knocked the cooker down to 220 because I don't need them to come out of the smoker for another couple of hours. Going to continue spraying them down with an apple cider, cooking oil and hot sauce blend every hour until about 3 hours from now, when I'll pull them, wrap, and stick in a cooler for a couple hours to finish up.

  5. [​IMG]   Good afternoon and welcome to the forum, from a beautiful sunny and cold day here in East Texas. Lots of great people with tons of information on just about  everything. 

    Nice looks good, If you are doing pulled pork, you want that internal temp to be right at 205 º

  6. aschaeferusn

    aschaeferusn Newbie

    Done! Overdid the one closest to the box (hottest spot) just a liiiittle bit, but still not complaining. Made a quick mustard sauce (http://allrecipes.com/recipe/best-carolina-bbq-meat-sauce/) that turned out pretty delicious, a buddy brought over some slaw, ran a red onion through the mandolin, and voila!
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very nice smoke ! :kewl: That looks dang tasty.... Thumbs Up

    I have the GMG DB & love it, congrats on the new toy !

  8. Nice!!
  9. Both look pretty good to me, You can mix them together

  10. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty!
  11. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi welcome to the forum.

    Good looking food.

    Enjoy your GMG, I have the GMG JB, turns out some great food, just need to get to know your machine. Try finding the hot spots with I think you call it Pilsboury biscuit. Place six pines three across the back three across the front and see which brown the quickest, this is your hot spot.

    Smokin Monkey �

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