New Smoker

Discussion in 'Roll Call' started by hogridercooker, Jul 8, 2010.

  1. Hey guys I'm brand new at this and this weekend will be my first try at it with some baby backs any advice will be appreciated. I bought a Brinkman two door vertical charcoal/wood. and the book says to rub vegetable oil on the insides of the smoker after curing it. is that for real??

     thnx for any help
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF glad you decided to join us. Congrats on the new smoker. You should rub it with the veggie oil or you can spray it with Pam before you heat it up to season it. You should season it before smoking anything that way if it gives off any fumes as the metal heats up the first time its not messing with your food. For baby backs the first time I'd recommend the 2-2-1 method. Oh and get a decent thermometer to check the one on the door they are usually not accurate.
     
  3. thanks for the advice but i'm afraid i'm so new i dont know what the 2-2-1- method is??
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Not a problem

    Get the smoker up to about 225 degrees don't try to be to exact 215-235 is fine

    Put the ribs in on the rack for 2 hours then pull them out and wrap them in foil with a little apple juice or some kind of liquid in the foil not a lot but a splash seal the foil tight then back into the smoker for 2 hours then take them out of the foil and put them back in the smoker for another hour to firm back up.

    2 unfoiled--2 foiled--1 unfoiled

    If you want to apply a sauce do it the last 30-45 minutes but most of us serve the sauce on the side
     
    Last edited: Jul 8, 2010
  5. awesome thnx again. I cant wait for the weekend. just reading some of the posts on here has got my mouth watering.
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  7. Thanx an awfull lot PINEYWOODS you've been a great help I checked out the ABTs and they sound great I can also almost taste dutch's  beans cant wait to try them
     
  8. tnbarbq

    tnbarbq Fire Starter

    Also remember, "If you're lookin, it ain't cookin!"  Keep the door of the smoker CLOSED.  Do not open more than absolutely necessary!!!!!  Be patient, believe me the results will more than payoff.  Enjoy and post pictures of your food.  It is a requirement.[​IMG]
     
  9. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Also rember.... if you smell the smoke you are getting smoke, you don't need thick smoke pouring out of the smoker to be getting the flavor. Thin blue smoke - almost invisible is the desired amount. When you first light your charcoal and toss on a few chunks of wood you will get a lot of thick white smoke.... that should start to settle down after about 10-15 minutes. Then once that settles and your temps are where you want them add the meat and follow what Pinneywoods said.

    Don't fogret to take pictures! [​IMG]
     
  10. deannc

    deannc Master of the Pit

    Sounds like you're on your way to great BB ribs!  Definitely give Dutch's beans a try.  Don't forget we like Qview!  Good luck!
     
  11. peixegato

    peixegato Smoke Blower

    Hey, where is the QView?
     
  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, I think Pineywoods gave you some great advise. I moved your thread to roll call, so that everyone has the chance to welcome you. It's all good my friend.
     
  13. Love these fella's / gal's , they know what's going on. I been doing it 33 years and could not have given you better advice. Sometimes you gotta listen to the wind. Good luck my friend.
     
  14. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Welcome to SMF!

     From your title it looks like you ride a hog and want to smoke some too.

     over here in Hammond louisiana in april we have the best of both worlds in one weekend.

     There is the Hammond Blues and BBQ comp and the Louisiana state HOG rally all on the same weekend in the same place. the smell and taste of great Q and thousands of harleys make for a great weekend.
     
  15. ljmunger

    ljmunger Newbie

    I too just bought my first smoker, a brinkman electric smoker/grill. Tried brisket yesterday and ended up with shoe leather. Rubbed first mopped every hour. Had good smoke going, but the internal temp never got past 140, even after 6 hrs, and it was only 4 lbs. I do know that I will have to buy a temp gauge to hang inside as I have no idea what temp the unit got to. Suggestions, I am usually very successful in my cooking endeavors, this was discouraging. 
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Ijmunger,

    This is an old thread. You might want to go to Roll Call, and start a new thread. Then ask away. There are many rib masters way better than me at ribs---They will be there and help you.

    Bearcarver
     
    Last edited: Aug 16, 2010
  17. shamong9

    shamong9 Fire Starter

    One thing that I would add to the ribs, is spray them with a mix of 1 to1 apple juice and apple cider vinegar. Every hour on the hour.
     
  18. deannc

    deannc Master of the Pit

    I'm liking the apple juice and cider vinegar mix!  I used a 2 to 1 juice to vinegar mix this past weekend on a butt along with Jeff's rub and it really added some great flavoring.
     
  19. shamong9

    shamong9 Fire Starter

    Another item you will find help full is the free course of Jeff's.  http://www.smoking-meat.com/smoking-basics-ecourse.html    Its made me feel like a MASTER rib smoker.  I've got a lot to learn, but its put me on the right track. In 2 months, I've cook 10 ribs, 4 brisket and received an A+ from friends and family.  The 2 rock Cornish hens got a C+. Just can't win every time.[​IMG]
     
  20. You DID REMEMBER to remove the 'rocks' from the hen's BEFORE you served them?  Right???  [​IMG]  [​IMG]
     

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