1st Cook on New Rig, HEAVY Qview!!

Discussion in 'General Discussion' started by smokefever, Apr 30, 2016.

  1. smokefever

    smokefever Smoking Fanatic

    Hey everyone, I just picked up my new rig yesterday morning and after a 4 hr drive home I got it all seasoned and ready to go today. I had a pretty large order to fill for my first actual cook on this smoker. All in all I've got 4 15# packers, 4 10# butts, 22 racks of baby backs, 10 chicken quarters, 40 scotch eggs, 3 lbs bacon and a breakfast fatty. Ton of pics coming up starting from me picking up the cooker. Enjoy

    So far everything has run pretty smoothly. Briskets are at 185 internal so they are about to get wrapped and the butts aren't far off either. Thanks for looking!
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    OMG, listen anyone that can fire up a brand new smoker and do a job like you are, deserves a new smoker!

    What beautiful meat!

    I am assuming in those last two pictures those are scotch eggs? You've got over a pound a sausage around each egg! OMG they look good!

    The color on those ribs....... If a new smoker does that, I need a new smoker!

    I am waiting cause I want to see the insides of the brisket. But as good as everything else looks, I bet you nailed them too!

    Yuppers I am sorts thinkin this ain't your first rodeo!

  3. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    Wow I would have been terrified to do that much meat on the first cook with a new cooker. Looks great I think you have it well under control.
  4. smokefever

    smokefever Smoking Fanatic

    Lol you're too kind Foam. I started smoking about 4 years ago now on a Chargriller Duo. I upgraded to a kamado grill a little over a year ago now but have been getting requests every weekend so I had little choice but to take the leap and get this beauty. It has handled everything really well. I used 25#s of sausage for the scotch eggs and fatty. I just pulled the brisket to let sit for a cpl hrs before slicing. I couldn't help but grab a piece off the point to try. Pretty good stuff, I'll have more pics here shortly of the sliced brisket and the PP. Also making Au Jus with the drippings.

    To be honest, I was pretty nervous. I never had a order quite this large and ppl just kept adding on. I did my research and came up with a game plan and also several backup plans if needed. Everything worked out really well, couldn't be more pleased with the new smoker!
  5. stickyfingers

    stickyfingers Smoking Fanatic

    Looks awesome! Congrats on the new rig! Tell us more about your new rig.
  6. smokefever

    smokefever Smoking Fanatic

    It's a 250gal reverse flow smoker called the A1 Concession Smoker. It's built by Custom Pits and Fabrication down in Georgia. I had it delivered to their store in VA where I picked it up. Options I had added to it are restaurant upgrade (thicker steel), firewood storage box, warming box, water pan. It's got a charcoal grill that is mounted to the rear of the trailer as well as a propane burner on the side. 3 racks in warming box and two in main chamber
  7. Nice! Everything looks real good! Hope to see more pics.
  8. Nice  and everything Foam said.   Great job on that first smoke  [​IMG]


  9. joe black

    joe black Master of the Pit OTBS Member

    WOW! That is an awesome cook for a new smoker. You are a very brave man. Too bad you couldn't make full use of the smoker. I bet you could get at least 12 chicken wings in there. LOL. That batch of meat looks great. Joe Thumbs Up
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Point to you my friend. Awesome rig... And to use it for catering without a trial run is a testament to your talents! 

  11. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    That's one great smoker you got there.  First smoke on it and everything looks fantastic.  Talk about a ton of meat--I'd sure hate to have your grocery bill.  LOL

    Awesome job.


  12. smokefever

    smokefever Smoking Fanatic

    Thank you very much, I'll definitely have some more coming up later!

    Thank you Gary

    Lol, thanks a bunch Joe. Funny you mentioned wings....I actually did some for our lunch today

    Thanks Brian! I did a ton of research over the past few months and leading up to it being built for me. Took some getting used to as far as how much wood to burn initially to get it up to temp. But once it got there, it chugged right along at 250 with no problems.

    Thank you Gary. Ugggh, about that grocery bill.... $560 at the butcher!
  13. smokefever

    smokefever Smoking Fanatic

    Ok I just finished slicing the brisket. My first time ever cooking a packer, usually get the little 7#ers. The point was absolutely perfect. The flat could've been a little more tender but all in all it was a success

  14. Congrats, that's a fabulous cook but it's truly exceptional with a brand new cooker.
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking rig!

    Great looking Q!

    You definitely deserve points for such a successful first cook!

  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Wow that whole cook is a thing of beauty,the smoker ,the meat inside and the sliced pics Points for you sir 

  17. smokefever

    smokefever Smoking Fanatic

    Thank you so much everyone, it has definitely helped my confidence with doing large orders!
  18. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG]Awesome job every beginners dream to do a cook like that. Some how I didn't hear the dinner bell I'm not that far away About three hours could sure of tried some of that tasty look food.  [​IMG] cheers to you.  [​IMG]

  19. smokefever

    smokefever Smoking Fanatic

    Thanks Warren, I'll ring it louder next time!! 😊
  20. b-one

    b-one Smoking Guru OTBS Member

    Nice smoker and great smoke!Thumbs Up

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