The hunt for good LA smoke continues

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smokeychicken

Newbie
Original poster
Nov 4, 2015
5
15
Los Angeles, CA
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!

SmokeyChicken
 
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












 
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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


 
That's quite the load. Looks like it all turned out
drool.gif


I'd say you've broken that smoker in now..
points.gif
 
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