Finally, my first smoke! attempted q-view

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jerseyshovel

Newbie
Original poster
Jun 16, 2010
12
10
Hey all,

Finally got to do my first smoke (woohoo). I did two racks of baby backs. Used a mix of hickory chips and chunks and the 2-2-1 method. Used a basic rub I found on the internet and a basic bbq sauce I found at bbqtalk.ca. Pic aren't the best from cell phone.

rubbed and ready....

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After 4 hours just out of the foil.......

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Look at the bottom rack on the left started to pull apart taking it out of the foil....needless to say that little bit never made it back to the smoker! The rest did make it back in but it was difficult to resist!!!! sauced them after a 1/2 hour and waited and waited that last half hour!!!! Out of the GOSM.....

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Seconds before being devoured....saved to second rack for tomorrow night's dinner....

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Learned a bit doing these for the next time, mainly things to make the process more effiecent. hope you like my first attempt, I sure did! Not the best I ever had but a good start. tell me what you think.
 
Looks great nice job
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you must have great will power LOL, that second rack would not last the night for sure around here! when it comes to smoked meat around here it goes fast! they look great by the way! 
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Nice rib smoke and Q too. Now you're in for more of the same. It's all good my friend.
 
Nice looking ribs! Doesn't it make you just wanna go buy more and smoke them right away? Smoking really is an addiction, keep up the good work!
 
Learned a bit doing these for the next time, mainly things to make the process more effiecent. hope you like my first attempt, I sure did! Not the best I ever had but a good start. tell me what you think.
Great looking ribs!

 Please tell us what you learned  and what you think about making them better on your next attempt.

 it may help others to make better ribs.
 
Things I learned from my first smoke....

1) The most important thing i learned was when adjusting the smoker for temp. treat it like a race car. make ONE adjustment at a time. don't adjust all three vents and burner at the same time!! the first hour i was constantly fiddling with the smoker trying to get the temp right. after i got where i thought it was a good temp. i didn't play with it anymore except when i had the door open entirely to long. for the most part my temp ranged from 224 - 239.

2) Don't worry if you don't see smoke... if you smell the wood burning it's all good.

Common sense things I didn't think about until after I started...

3) Remove the grates your not using... they just get in the way.... plus it's more to clean later!

4) Setup your smoking area to be efficent. a table next to the smoker is a smart thing. even smarter if the table is on the door opening side of the smoker and not on the hinge side.

I made sure i did something away from the smoker. I am by nature an impatient person.an occasional glance at the remote thermometer and a task at hand kept me from checking the smoker every two minutes.  I made my bbq sauce, did some work around the house, and watched tv. As they say if your lookin your not cookin.

Plan out what your going to do, make sure you have everything you need when you start. i forgot a spray bottle to mist apple juice.

I did have burgers ready on stand by!!!

Things i think to improve my next rib smoke....

I would like to try to pair the rub and sauce better. it seemed that the combination was a little off.
 
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