Cali SMOKIN'

Discussion in 'Roll Call' started by jway524, Jul 13, 2011.

  1. Hello All,

    My name is Jason and my wife and I were just re-born.  Re-born into the world of smoking meat that is.  We had no idea what we were missing. 

    I recently acquired my grandfathers old Char-Broil H2O Bullet smoker a few months ago and finished my 4th smoke last weekend.  So far, all four have been wonderful!  1st spare rids, 2nd 8.5# brisket, 3rd Jeff's bacon wrapped chicken breast with sweet peppers & jalapeno's (also used Jeff's Rib Rub and BBQ sauce), 4th 10# midnight brisket smoke.  

    I didn't stumble upon this website until my third smoke so I only have "Q-View" on the two most recent which I've shared below. 

    Oh...I've also just bought two 55 gal. food grade metal drums which I plan on building a couple of UDS smokers with.  I've been scouring these forums trying to determine which layout will work best for me.  I've read a lot of debate on UDS with or without water pan or with or without drip pan/heat diffuser.  So far I've only smoked meat with a water pan but definitely see how the UDS purist feel strongly against the use of water pan's in a UDS.  

    Anyways, I look forward to chatting with all of you kind people and sharing tales of smoked meals, recipes, mods/builds and more.

    Here's my 3rd smoke: 4th of July Bacon Wrapped Chicken Brest 

    They were still damp from the brine so I didn't use mustard but kind of wish I did. 

    [​IMG]

    Sweet peppers and jalapeno's

    [​IMG]

    About 1/2 way thru the smoke at 1.5 Hrs. steady 220*

    [​IMG]

    Just added Jeff's BBQ sauce, wow that is good stuff!

    [​IMG]

    I sliced them and served them as appetizers!  Everyone was asking why it wasn't the main course.

    [​IMG]

     Close up

    [​IMG]

    4th Smoke: 10# Brisket (Midnight Smoke)

    I smoked it for 8 hrs then put it in this pan and covered with foil and cooked for another 4.5 hrs. Total cook time 12.5 hrs.  Temps ranging from 215 - 225. Internal temp upon taking it out 185*.  Then I let it rest in and ice chest with pillows for another 2.5 hrs. before cutting in to it. 

    [​IMG]

    [​IMG]

    Not the kind of smoke rings I see on some other Q-View posted on SMF but I'll get there.  It still tasted unbelievable.

    [​IMG]

    Thanks for taking a look at my post. 
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Glad you're here & getting into smoking!  Welcome!
     
  3. fester

    fester Smoke Blower

    You found a great place for your new addiction!
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Nice roll call. The proof is in the pudding on a UDS. Some like it wet some don't. I like it wet myself, just how I roll, I hate sour smoke. Remember don't forget the qview that's what counts. [​IMG]
     
  5. teeznuts

    teeznuts Master of the Pit

    Welcome aboard. I'm a midnight smoker myself sometimes. Just can't stop smokin.
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking great man- Great qview - There is a big comp in Vista on the 6th of August too - come on down
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]
     
  8. smokinal

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

    [​IMG]    Glad to have you with us!

    Great looking Q!
     
  9. sunman76

    sunman76 Master of the Pit

    Man that looks great, and welcome to SMF

    can't wait to see your builds!
     

Share This Page