First Smoke

[pdbarsallo]

Hey Everyone,

I finally christened my smoker over Memorial Day weekend so I figured I'd share. Despite being nervous to test out my fire management skills on a VERY windy and hot day, I'd say it was an overall success! I was unable to source proper plate dino ribs, but found a 5.5 lb plate of beef chuck ribs that had a good amount of fat/marbling and they certainly did the trick. I kept things as simple as possible in true central Texas fashion.

• rub was 2 parts black pepper to 1 part kosher salt, no slather
• no water pans, spritzes, etc. just meat and a (mostly) clean fire, though the elements did pose an interesting yet fun challenge
• went relatively hot & fast, keeping temps in the 285-300 range, overall cook time was about 6.5 hours
• pulled when they probed like butter, internal temp in various parts of the rack ranging from 205-210
• let them rest down to about 160 and then popped them in the oven at its lowest setting for a few hours before slicing

They ended up being super tender with a nice crunchy bark, and all who ate enjoyed the flavor so I'd say it was great first smoke. I'm definitely looking forward to more cooks. One thing I would change is getting some kind of tool to cut my splits shorter, currently only have a log splitter for splitting logs vertically as thin as I can get them, any recommendations are much appreciated.

I'm also curious how everyone manages their ash throughout a cook. I have a grate at the bottom of my fire box, which helped a lot, but there was still quite a bit of ash at the end of this relatively short cook so I can't imagine how much there would be after a 16+ hour brisket smoke for example. Any insight is welcome and appreciated. Happy smoking!

 

[gmc2003]

Looks like a success to me. Nice Job!!!

Point for sure
Chris

 

[SmokinEdge]

Yup success for sure. Nicely done. I’d tear those ribs up, you would know I’d been there. Nice work.

 

[Sven Svensson]

Beef on a stick is the best beef. Great job on those ribs. I’m impressed.

 

[smokerjim]

They look good! As for something to cut your logs shorter maybe a small chain saw

 

[tx smoker]

That's a fine looking rack of brisket on a stick right there. Well done!!

Looks like we're neighbors. I'm just a few minutes NW of Austin. Welcome to the SMF community.

Robert

 

[SmokinAl]

Great looking ribs!
I use a 12” chopsaw to cut splits up. You can use a chainsaw, but it’s easier with a chopsaw. Also instead of putting your splits on the bottom of the firebox, I would get a charcoal basket or grate of some kind to get the wood off the bottom. Then you will get more airflow under the fire. Good luck!
Al

 

[negolien]

yummmy

 

[normanaj]

Great 1st smoke.

 

[912smoker]

Brisket on a stick and looks great !
A successful cook for sure !

Keith