The hunt for good LA smoke continues

Discussion in 'Roll Call' started by smokeychicken, Nov 4, 2015.

  1. Hi everyone, I'd just like to introduce myself and extend a big thank you to everyone in the community for your constant commitment to ensuring that good smoke is being spread far and wide.  I've been a follower of your site for a little while, have taken some good advise thats out there and hope to now get a little more involved with the community and share some smoking experiences as they come.

    I've been a big fan of BBQ all my life, have traveled extensively, and often plan trips just to try out the local flavors.  I grew up loving it with close family in Asheville NC, San Antonio TX, and St. Louis, MO.  I now live in LA and I'm still on the hunt for a good spot.  I havnt exactly given up on the search, although I've taken it upon myself to make some good eats the best I can in my own backyard.

    I picked up a Masterbuilt 30, 2-door propane smoker and have been breaking it in over the past few months.  I've got a big cook this weekend for family and friends (80 people) and I'll be putting it (and myself) to the true test with 2 9lb Picnics, 2 8lb bone-in butts, 8 racks of st. louis ribs, and a big pack of links.  It's a potluck so there will be more food to go around when guests arrive.

    Anyway, hope to keep in touch!

  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    SmokeyChicken, welcome to SMF!  It sounds like you have found the best BBQ in LA.........your own!  Have fun with the smoke and the timing. Should all work out fine.
  3. Thanks Noboundaries, rubbing down the picnics and butts tonight and firing up the smoker at the crack of dawn tomorrow!
  4. Just pulled off one of the two picnics @ 200 (as it was a little smaller than the others).  The others are about to follow suit.  Heres a recap of the prep

    bbqwillie likes this.
  5. The smoke was a huge success, had to post the photos:

    Friday 4AM: both picnics and butts go in the Masterbuilt Propane 30", 225 Degrees

    Friday 10AM: Temp hits a consistent stall at 156 for 20 minutes so I open er up and wrap em

    Friday 12:30PM: The first trays of beans go in

    Friday 6:20PM: The small picnic hits 200 so he comes out and into the blanket/cooler

    Friday 6:40PM: The rest follow suit, I pull them out and keep them wrapped.

    Friday 7:50PM: Time to pull

    Friday 8:30PM The wife and I feast on the pulled pork and beans and wrap the rest for the guests the next day

    Friday 9PM: Get the ribs ready to be rubbed

    Saturday 10AM: Ribs are ready to go on, Masterbuilt primed at 225

    Saturday 1PM: Pull em out and wrap em, then back in

    Saturday 2:30PM:  They're good to go just as my hungry guests walk in the door

    noboundaries and dukeburger like this.
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    That's quite the load. Looks like it all turned out [​IMG]

    I'd say you've broken that smoker in now.. [​IMG]
  7. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    [​IMG]That's it, I'm hungry!

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