- Apr 30, 2010
- 27
- 10
So, i tried my hand at smoking yesterday.. first time... I did a brisket, 2 ribs and 2 turkey tenderloins.. I used Hickory Cubes, Apple juice in the first tray and then switched to water.. The brisket and ribs were coated in my own rub overnight, the ribs were covered with mustard in the morning and the tenderloins coated in cajun seasoning from the store, overnight.
My 'GOSM' is stock.. just came friday.. I prepped it with pam and smoked nothing for 4 hours..
What I noticed:
1. The wood chunks burned pretty fast.. I don't wish I had more at one time, just wish they lasted longer.. I didn't soak them.. next time I will try soaking them in water first.. I didn't cause I had read a lot of people don't soak..
2. The door did leak a lot of smoke.. think i'll get some of that oven door stuff to seal it.. The meat was nicely smoked, so it wasn't a huge issue, i don't think...
3. I had a huge grease fire inside the smoker and it ruined a rack of ribs completely and partially ruined the other ones!!! The ribs did protect the brisket, so that wasn't ruined. The wood chunks would catch fire a lot.. I'm guessing the flames got up around the water pan and/or caught the sides of the smoker/gease on fire..
Any suggestions??? Would soaking the chunks have prevented this?
My new Landmann's 2 door Smokey Mountain in action
Meat is on.. I know i screwed up the thermometer in the brisket, i realized and fixed it around 140* so no biggie.. lesson learned.
This is the turkey tenderloin.. i learned i'm not a fan of tenderloin turkey.. i bought this on accident, meant to get breast... It came out juicy and tender, light smoke.. just something about the texture compared to turkey beast that I didn't like... It was for the Misses..
Here are the ribs that were salvaged.. tasted decent.. but the membrane side (membrane removed) was blackened...
Here's the brisket.. It turned out pretty well....
Thanks for any advice in advance.. and I hope you enjoyed my first Que-View...
Scott
My 'GOSM' is stock.. just came friday.. I prepped it with pam and smoked nothing for 4 hours..
What I noticed:
1. The wood chunks burned pretty fast.. I don't wish I had more at one time, just wish they lasted longer.. I didn't soak them.. next time I will try soaking them in water first.. I didn't cause I had read a lot of people don't soak..
2. The door did leak a lot of smoke.. think i'll get some of that oven door stuff to seal it.. The meat was nicely smoked, so it wasn't a huge issue, i don't think...
3. I had a huge grease fire inside the smoker and it ruined a rack of ribs completely and partially ruined the other ones!!! The ribs did protect the brisket, so that wasn't ruined. The wood chunks would catch fire a lot.. I'm guessing the flames got up around the water pan and/or caught the sides of the smoker/gease on fire..
Any suggestions??? Would soaking the chunks have prevented this?
My new Landmann's 2 door Smokey Mountain in action
Meat is on.. I know i screwed up the thermometer in the brisket, i realized and fixed it around 140* so no biggie.. lesson learned.
This is the turkey tenderloin.. i learned i'm not a fan of tenderloin turkey.. i bought this on accident, meant to get breast... It came out juicy and tender, light smoke.. just something about the texture compared to turkey beast that I didn't like... It was for the Misses..
Here are the ribs that were salvaged.. tasted decent.. but the membrane side (membrane removed) was blackened...
Here's the brisket.. It turned out pretty well....
Thanks for any advice in advance.. and I hope you enjoyed my first Que-View...
Scott