Pork Loin Rib roast and beans , plus my thoughts on 14" WSM and ThermoWorks Signals and Thermapen
So just so no one gets bored and does not want to read everything, here is a picture of the meal
Pork rib roast , smoked beans ,mashed spuds and fried onions on gravy
So now to my story lol
Some know from other post the deal I got on the 14"WSM at a very good price
www.smokingmeatforums.com
So here is my take only after a trial run then first smoke.
Saturday:
Very nice out so no pressure on the 14" smoker from the weather. So first the smoker is small, should say short, so I made a temp table to see if I like the height and added a fold down side table to hold the parts while smoking and removing parts while working on the smoke etc. This hint was from
chopsaw
and
Colin1230
. So started with 1/2 tray of charcoal ( I also did the first mod as mentioned by the same two guys ) wired the grate and ring together . that worked very good.
So lit coals right in the tray , added some wood just to see how it burned all together. Took about 30 minutes to get to 200 on my Thermo pen stuck through the side and it was in past the Burn Zone.
Approx 45 minutes to get to and hold at 250 deg. And I was not too hard to get to keep it dialed in . Could see smoke coming out from around the top lid and of coarse the top vent. ( on the first cook next day I noticed the smoke was less near end of the cook as the lid is starting to get a bit of a seal on it. ) Also I did move the ThermoPen so it was not touching the side just incase it wanted to melt.
Also I kept checking the table under the smoker for heat . The wood got warm and that was all. When I make the real table I will cover in heavy aluminum sheet stock that I have already. And for my height I think I will lower the table about 3" down from the temp. table height.
The ThermoPen stayed there for the whole test , it would go to sleep after a few seconds, just a little flic and it would show you a reading again
It kept the temp well , and after the 3 hour test run , I just let it burn out by its self. I was surprised how long half a tray of charcoal lasted and kept warm . But it was a very nice day.
I did well with this and think I am ready for some food tomorrow
Sunday:
Coated the 3 1/2 pound pork roast with some Q-Nami and Jeff's original rub mixed together, and in the fridge for the night. Pulled out an hour before going into the smoker.
ThermoWorks Signals was still in the box Sunday morning so put it on charge and at the same time I did the set up on my phone and , WOW this was very easy and just follow the prompts and all done in maybe 15 minutes . Left it on to charge until ready to take outdoors.
Today is very cool and a light wind so the smoker will be working harder then the test run.
Full ring of charcoal removed some from middle and into chimney to burn up hot. took about 40 minutes to get to my 270 +/- and held pretty good a little more playing with the vents to get it up there.
Brought out the Signals and set it in place. Put 1 probe under the top grate and 1 in the roast , and 1 just outside to tell me the outside air, It was 44 " F " here today.
Smoke is rolling very good 3 chunks of Cherry. After 1 hour I received an alert that temp dropped below my set temp. Went down to 220. I do not know why yet. Got it back up in about 10 minutes . Stayed pretty good after that.
Love the Signals and the app on my phone. I will be playing around with this to get more used to it . At that time will give a " What I think " between it and my Inkbird Q4.
So while the roast is smoking I cooked up a little bacon, chopped onions and celery and added to some beans , added a little Hickory BBQ sauce also .
I have foil trays that are 8 1/2" x 6 1/2" . and wouldn't you know they just fit through the side door of the smoker and right onto the bottom grill . I'm happy that way I did not have to remove the roast at all.
So with an hour and half to go put in the beans under to catch the drippings from the roast. 1 tray was more than enough for us, but I could have put 2 trays I that way no problem
So it took approx. 3 1/2 hours , pulled the roast and tented it until everything else was ready.
Some mashed with gravy and fried onions, baby carrots and corn niblets. Fresh Mustard pickles
Well folks , For the first cook/ smoke
I love this 14"WSM, and I think I am going to have a lot of fun with it .
The ThermoWorks Signals worked perfect and this will get used a lot more also, especially now my Inkbird seems to keep dropping the connecting lately
And the ThermaPen been using for a while , it works great also.
I know this was long but I wanted to get my thoughts on these 3 new to me items
Thanks for hanging in to the end .
And for doing so here is a prize for you ... sorry for me
In other smoker I made some Smoked Pumpkin donuts with Salted Maple Glaze , can you say sugar rush. I did for 2 of them,
I told you Jeff
jcam222
I wanted Pumpkin donuts. ( not everyone likes coconut so just dipped 3 ).
David
So just so no one gets bored and does not want to read everything, here is a picture of the meal
Pork rib roast , smoked beans ,mashed spuds and fried onions on gravy
So now to my story lol
Some know from other post the deal I got on the 14"WSM at a very good price
Walked past , did 360 , can't believe it followed me home. And without Steve's help
Walked past , did 360 , can't believe it followed me home. And without Steve's @Steve H help Weber Smokey Mountain !4" Cooker/Smoker Well I have always been thinking of a little grill to cook on down to the RV. Never really saw anything that caught my fancy. But really was not looking hard...
www.smokingmeatforums.com
So here is my take only after a trial run then first smoke.
Saturday:
Very nice out so no pressure on the 14" smoker from the weather. So first the smoker is small, should say short, so I made a temp table to see if I like the height and added a fold down side table to hold the parts while smoking and removing parts while working on the smoke etc. This hint was from
chopsaw
and
Colin1230
. So started with 1/2 tray of charcoal ( I also did the first mod as mentioned by the same two guys ) wired the grate and ring together . that worked very good.So lit coals right in the tray , added some wood just to see how it burned all together. Took about 30 minutes to get to 200 on my Thermo pen stuck through the side and it was in past the Burn Zone.
Approx 45 minutes to get to and hold at 250 deg. And I was not too hard to get to keep it dialed in . Could see smoke coming out from around the top lid and of coarse the top vent. ( on the first cook next day I noticed the smoke was less near end of the cook as the lid is starting to get a bit of a seal on it. ) Also I did move the ThermoPen so it was not touching the side just incase it wanted to melt.
Also I kept checking the table under the smoker for heat . The wood got warm and that was all. When I make the real table I will cover in heavy aluminum sheet stock that I have already. And for my height I think I will lower the table about 3" down from the temp. table height.
The ThermoPen stayed there for the whole test , it would go to sleep after a few seconds, just a little flic and it would show you a reading againIt kept the temp well , and after the 3 hour test run , I just let it burn out by its self. I was surprised how long half a tray of charcoal lasted and kept warm . But it was a very nice day.
I did well with this and think I am ready for some food tomorrow
Sunday:
Coated the 3 1/2 pound pork roast with some Q-Nami and Jeff's original rub mixed together, and in the fridge for the night. Pulled out an hour before going into the smoker.
ThermoWorks Signals was still in the box Sunday morning so put it on charge and at the same time I did the set up on my phone and , WOW this was very easy and just follow the prompts and all done in maybe 15 minutes . Left it on to charge until ready to take outdoors.
Today is very cool and a light wind so the smoker will be working harder then the test run.
Full ring of charcoal removed some from middle and into chimney to burn up hot. took about 40 minutes to get to my 270 +/- and held pretty good a little more playing with the vents to get it up there.
Brought out the Signals and set it in place. Put 1 probe under the top grate and 1 in the roast , and 1 just outside to tell me the outside air, It was 44 " F " here today.
Smoke is rolling very good 3 chunks of Cherry. After 1 hour I received an alert that temp dropped below my set temp. Went down to 220. I do not know why yet. Got it back up in about 10 minutes . Stayed pretty good after that.
Love the Signals and the app on my phone. I will be playing around with this to get more used to it . At that time will give a " What I think " between it and my Inkbird Q4.
So while the roast is smoking I cooked up a little bacon, chopped onions and celery and added to some beans , added a little Hickory BBQ sauce also .
I have foil trays that are 8 1/2" x 6 1/2" . and wouldn't you know they just fit through the side door of the smoker and right onto the bottom grill . I'm happy that way I did not have to remove the roast at all.
So with an hour and half to go put in the beans under to catch the drippings from the roast. 1 tray was more than enough for us, but I could have put 2 trays I that way no problem
So it took approx. 3 1/2 hours , pulled the roast and tented it until everything else was ready.
Some mashed with gravy and fried onions, baby carrots and corn niblets. Fresh Mustard pickles
Well folks , For the first cook/ smoke
I love this 14"WSM, and I think I am going to have a lot of fun with it .
The ThermoWorks Signals worked perfect and this will get used a lot more also, especially now my Inkbird seems to keep dropping the connecting lately
And the ThermaPen been using for a while , it works great also.
I know this was long but I wanted to get my thoughts on these 3 new to me items
Thanks for hanging in to the end .
And for doing so here is a prize for you ... sorry for me
In other smoker I made some Smoked Pumpkin donuts with Salted Maple Glaze , can you say sugar rush. I did for 2 of them,
I told you Jeff
jcam222
I wanted Pumpkin donuts. ( not everyone likes coconut so just dipped 3 ).
David
