Smoking Noob first 2 Smokes with QView...

Discussion in 'General Discussion' started by mikekemp50, May 9, 2013.

  1. Alright guys, I introduced myself on the newcomers thread but I am going to go a little more in depth of who I am and how I got to where I am now.  My name is Mike Kemp and i'm in the USAF working as an Explosive Ordnance Disposal Technician.  I love my job and the Military is an awesome career path for me.  I have been grilling as a hobby for a long time now.  I started out with a little El Cheapo Brinkmann that I bought for $140.  Never did think about using it as a smoker.  I got really good at grilling and I love to cook and took pride in the food that I made.  So that brings me to now.  I decided that I wanted to take it to a new level with my foods.  I knew that smoked foods were always flavorful.  From the briskets that I had at BBQ Joints or the Smoked Turkey legs I have every year at the State Fair I knew that I had to learn to do it myself.  I did my first smoke last night, a rack of Baby backs that turned out delicious.  Here are a few pictures from that smoke.




    Last night while I was smoking these Ribs my wife bought some Turkey legs to do tonight.  We brined them overnight and I covered them with a rub this morning.  After 2.5 hrs at 260 they turned out even better than the ribs.  Here is a few pictures of them.





    As you can see they were devoured.  Tomorrow is my birthday and its going to be the ultimate test.  I have 5 racks of baby backs and a brisket to smoke.  Gonna have my cooler close to me all day long ha.

     



    Well, I know it was long winded but thanks for reading.  Any tips or tricks will be listened to closely.  Thanks everybody

    edit: DaveOmak to clean up thread...
     
    Last edited by a moderator: May 10, 2013
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Mike, morning and welcome to the forum....  Good looking grub....  Thank you for your service to our great country....  too bad you have to live where shorts and sandals are welcome year round....  what a drag...  [​IMG]  ....  We have many folks whom are experts on the ECB and will be along shortly to help you out.....

    Dave
     
  3. lookin good airman!! OUTSTANDING!!! haha[​IMG][​IMG][​IMG]
     
  4. isucyclone

    isucyclone Fire Starter

    Nice job so far, and thank you for your service! I am also in the midst of my inaugural brisket smoke and so far, so good! Several hours to go.

    It looks like you are off to a successful start, good luck with the ribs and brisket.
     
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks delicious, Mike!  Happy Birthday, and thank you for serving our country!

    Red
     
  6. looks Great Mike. i see you now have the bug. after you get the bug [​IMG]it is hard to get rid of. [​IMG].

    Thank You for your service.

    happy smoken.

    David
     
  7. Wow Mike it all looks great! And a Big Thanks for your service! I lived on Oahu many many years ago...ex was stationed at Schofield Barracks.
     
  8. Looks Great! Plenty of fine recipes and ideas on SMF? Cooking some BB ribs myself today. Best of luck with your smoking  but it looks like you are well on

    your way. Glad to hear you like the military, it makes for a great career. Tks for your service. 
     
  9. Alright guys.. almost 2 hours into the brisket right now and everything is going perfectly on my Brinkmann Trailmaster LE.  Smoker temps are as steady as they can be between 220 and 225.  IT is at 120 and slowly climbing.  So far it's looking like it's going to be a great success.  So I do have one question.  With this being my first brisket and all, i'm not quite sure of what i'm supposed to do with it once i reach that 190-200 degree mark and pull it off the smoker.  Do i slice it up right away or what?  Any help would be greatly appreciated.
     
  10. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Wrap it in foil and put it in ice chest or oven for at minimum 1 hr. 2 hrs is better. then slice
     
  11. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    The reason for this is to let the juices distribute through out the meat before slicing
     
  12. Yes pull it and wrap it up and let that thing rest...it'll thank you later!!
     
  13. roller

    roller Smoking Guru SMF Premier Member

    Thank you very much for your service...
     
  14. Well last night was a huge success.. the ribs and brisket came out awesome.  Here is the mouthwatering qview for all to see.





     
  15. ats32

    ats32 Smoking Fanatic

    Bravo! It all looks great. I have a brisket going right now and I hope it looks as tasty as yours when all is said and done!
     
    Last edited: May 11, 2013

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