Hello who I am and 2nd smoke

Discussion in 'Roll Call' started by rlk438, May 27, 2013.

  1. I am new to smoking. Am on a diet so am wanting to learn how to cook other than frying everything. Have 3 burner fryer setup. There are so many more options with smoking. Have to watch my salt so I am working on low salt low cal foods. I have 2 smokes under my belt now. First one wife didn't let me have any thing to expensive. The burgers I smoked were over done were at 140 and didn't check them again quick enough. Now have 4 digital thermometers. 2 Walmart cheap 1 2 prob maverick. Have been told if u are looken u are not cooking. Then rest of the food in 1st smoke was good just little dry crock pot took care of that on reheat. I have 2 smokers 1st one I could get it up to temp bought it with a friend and he is reworking it and I may sell out on it to him. So my first useable smoker I found on cl and got mother days weekend did first smoke Sunday and learned a lot. This weekend was my second smoke.
    Reverse flow

    I have bought Jeff's recipe and book have read part of the book. I did a version of the chuck roast 2 and rib roast same way. 2 pork butts for pulled pork 2 chickens pop can, 14 chicken legs, and 19 burgers. Meat temp probed one of each type and stacked same over same and kept room between different ones didn't want to make any one sick.

    Pre heat before load had adjusted baffle a little.

    Pork butt in with rub on

    2chuck roasts with rub and bacon cap

    Pot of beans w/ one table spoon on Jeff's rub per can of beans and 2 cups apple juice for the long cook. The bottom of the pot was getting to hot on fire box so put 2 bakers rakes under the pot. That made the beans stop sticking and still kept temp close to 200. Cooked for around 9 hours. wife wants more brown sugar and may add some molasses next time. Mom use to add molasses. Still very good

    Chicken legs

    Chuck roasts part way through

    Burgers in

    Burgers out have been reading about the smoke ring in brisket so looked for that in the burger. Put Jeff's rub on part of the burgers

    Pork but late in the smoke

    Then have a early bbq guru on it so loaded with wood and ran kids over to swim.
    When got back every thing ready from resting and cooker had gone to rest so was to busy to remember any more photos.
    I now see what people talk about on yield n pulled pork a lot less than went in but very good.

    Want to do better on next time:
    Split wood smaller oak for heat was too big
    Start buying disposable pans too much work to clean
    Need more rub / supplies on hand / mixed
    Need some more organization
    Too much water makes it hard to get up to temp went down to pans of marinate
    Need to not let pans run dry / get disposable pans
    Be careful on placing thermometers prob did have thermal pen to test had to put burgers prob in different
    While I want to test and learn a lot of recipes I can not do then all at once
    Can chickens don't fit good with both racks in need to do a chicken / turkey smoke and take out top rack
    Some scraps got throw out that I planed for next beans. Kids helping and not knowing
    Au jur ? Got dumped

    Good things about this smoke
    Food food and more food very good
    More heat out of oak. Want to test more from list in Jeff's book
    Make notes and photos of cook. Just more photos
    Like more thermometers do need a little bigger hole to put in and another hole for lower level
    Had plenty of wood this time. Just need better size

    I an reading every thing I can and looking for advice. I believe in learning from others and letting others know what I have learned.

    From south of KC mo USA.
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Nice Q-views! (pictures)

    Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse  

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

    If you need any help roaming around the forums....just holler!  Happy to help out!

    Happy Memorial Day! [​IMG]

    rlk438 likes this.
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastime...grilling and smoking great food! There are lots of friendly and knowledgeable people here who really enjoy helping one another. Just ask when you need help and you'll get plenty.

    You've got a nice rig!  Tasty looking Que, too!  Looks like you're on your way...

    Happy smoking!

    rlk438 likes this.
  4. s2k9k

    s2k9k AMNPS Test Group

    :welcome1:to SMF!!! We're happy you joined us!
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Glad you joined us rlk438, :welcome1: from North Dakota!
    Good looking cooks you have there!
    rlk438 likes this.
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Welcome to the forum , Ric. Glad to have you and willing to help you stay Healthy. BBQ is a great way to have your Protiens and not have the Fat harm you.

    Trimm close and it will mostly render away and healthy for you.

    Paruse the Recipes for a good Rub ( with no Salt you may opt to increase the  Heat/Spice. Omitting the Salt is not a Problem that way .

    We have low calorie recipes for  those needing a special diet.

    Oh and this may help your fire problem:http://www.smokingmeatforums.com/a/stickburning101

    Hang with us and as always . . .
    Last edited: May 28, 2013
  7. I will have to check out the recipes
    I trimmed off the fat before I pulled the pork. But wasn't sure how much if any to take off before cooking
    Will check the link out on the fire
    I had one of the left over burgers tonight and it was great. Can only have beef 3 times a week on diet but chicken also is great from smoker
    Down 64 lbs and still a ways to go so want to learn to learn to cook with flavor but healthy and looks like I have a start

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