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. 


    Sweet peppers and jalapeno's


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


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


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


     Close up


    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. 



    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.


    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

  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!

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