- Aug 27, 2008
- 5,170
- 409
This is my second day smoking with my new baby. I decided to change it up a bit from yesterday's plan.
My wife wanted ABTs, and my oldest daughter was willing to make a couple batches, so.........today's menu plan is: spares, salami, ABTs, sticky buns and seasoned/foiled cob-corn, EDIT: and coleslaw.
I thawed 2 slabs of spares in a water bath overnight, and, I had a cured salami thawed and waiting for an opportunity to partake of the thin blue as well.
I'm just now getting caught up with posting, as I've spent the last several hours prepping meat, tending smoke, and cleaning my other smoker racks and accessory smoke racks....wheew!!! I gotta do this more often so it doesn't take so long.
So, here goes...smoke of the day is Mesquite.
First out of the smoke was the spicy beef salami.
This is the 1st hour @ 225*:
And after 2-1/2 hours...going nice and slow on the lowest smoker rack:
Pulled at 155*:
I patted off the rendered fat with napkins for a quick chill in the freezer. Sliced pics on this later.
Now, for my daughter's homemade sticky buns, fresh from the "O"....
And then, we have my daughter's second time making ABTs. This is batch #1:
The second batch will be ready an hour or so before the spares come out.
Spares, Salami and ABTs smokin':
Mild(er) rubbed spares:
Hot(ter) rubbed spares along with some hot rubbed candy for the chef
:
Lets see here...just rechecked my photo folder for today...I think that'll do for now.
The foiled corn will be the next item added to the racks.
I have found with more temp checks this morning that the left hand side of the cook chamber runs hotter...cause is unkown at this point. I'll look for possible causes as I continue using this rig. I did find that the smoke and water pans must be positioned accurately or it can cause cold/hot spots from front to rear.
With the full slabs of spares, I put the thickest portion on the left to get a higher rack temp. This should allow for more even cooking.
I'll bring on some more Q-view as things progress closer towards the finale.
Thanks for lookin' at my Q!
Eric
My wife wanted ABTs, and my oldest daughter was willing to make a couple batches, so.........today's menu plan is: spares, salami, ABTs, sticky buns and seasoned/foiled cob-corn, EDIT: and coleslaw.
I thawed 2 slabs of spares in a water bath overnight, and, I had a cured salami thawed and waiting for an opportunity to partake of the thin blue as well.
I'm just now getting caught up with posting, as I've spent the last several hours prepping meat, tending smoke, and cleaning my other smoker racks and accessory smoke racks....wheew!!! I gotta do this more often so it doesn't take so long.
So, here goes...smoke of the day is Mesquite.
First out of the smoke was the spicy beef salami.
This is the 1st hour @ 225*:
And after 2-1/2 hours...going nice and slow on the lowest smoker rack:
Pulled at 155*:
I patted off the rendered fat with napkins for a quick chill in the freezer. Sliced pics on this later.
Now, for my daughter's homemade sticky buns, fresh from the "O"....
And then, we have my daughter's second time making ABTs. This is batch #1:
The second batch will be ready an hour or so before the spares come out.
Spares, Salami and ABTs smokin':
Mild(er) rubbed spares:
Hot(ter) rubbed spares along with some hot rubbed candy for the chef
Lets see here...just rechecked my photo folder for today...I think that'll do for now.
The foiled corn will be the next item added to the racks.
I have found with more temp checks this morning that the left hand side of the cook chamber runs hotter...cause is unkown at this point. I'll look for possible causes as I continue using this rig. I did find that the smoke and water pans must be positioned accurately or it can cause cold/hot spots from front to rear.
With the full slabs of spares, I put the thickest portion on the left to get a higher rack temp. This should allow for more even cooking.
I'll bring on some more Q-view as things progress closer towards the finale.
Thanks for lookin' at my Q!
Eric