First Big Smoking (QView)

Discussion in 'Charcoal Smokers' started by alelover, Aug 10, 2010.

  1. Had a going away BBQ for my daughter last Sunday. Started smoking a 10 lb. pork butt at 9 AM Saturday morning. Smoked it for 14 hours. Ovened it for 2 hours. I had to sleep. Got up and rested it for 1 hour. Woke up again and pulled it at 2 AM. Got a few more hours sleep and got up for the smoking of the ribs and chickens. Everything turned out great. The ribs could have used another hour but people were hungry. My temp hovered between 200 and 225 all day so it all took a little longer than scheduled.

    Oh yeah, you probably want to see some pics.

    DAY 1

    Implements of Destruction

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    New Redesigned Charcoal Basket

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    10 Bucks worth of wood. Hickory and Red Oak.

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    Self explanatory

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    3 Hours In

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    TBS

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    Time for more heat

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    6.5 Hours In

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    8.5 Hours In

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    Spraying my Butt at 12 Hours In

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    Almost Ready

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    Now she's ready

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    Breaking the seal at 2AM

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    Pulling my pork at 2 AM

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    Pulled Bowl of Goodness

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    DAY 2

    Freshly Rubbed

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    Ready for the smoke

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    Chicken and Dogs

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    Chicken and Ribs

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    Chickens Done

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    Dogs ready to Serve. They killed these things.

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    Ribs almost gone. Glad I got a pic. They were going fast.

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    A few leftovers

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    A little Mess

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  2. lucky13

    lucky13 Smoke Blower

    Looks like quite a feast!! 
     
  3. flyfishjeep

    flyfishjeep Smoking Fanatic

    It all looks great!  How did the new charcoal basket work for you?  I have the same smoker and I'm getting ready to make mine.  I use RO lump when I smoke.
     
  4. thunderdome

    thunderdome Master of the Pit

    Hell of a spread.

    Fantastic picture quality. I love when people go the distance w/ their QView
     
  5. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Scott

    Great job, those chickens look great, nice smoke ring on the pulled pork. I like the ribs too and the Hionks ( I just came up with that name for a hot dog wrapped in bacon). 

    RP
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It all looks awesome nice job [​IMG]
     
  7. Thanks for the kind words. I was using Harris-Teeter all natural briquettes and RO lump. The lump had a lot of small chunks and they wouldn't burn real good. They all kinda fell together and no air could get between them. A lot of shaking and blowing going on. I seem to get better heat with the briquettes. Maybe I don't know how to use the lump yet. The basket seems to work OK. I poured the hot coals in the right 1/3 and then had unburnt on the left 2/3. Put the wood in the far left to smoke. It burned great til all the lump fell together into a big pile of air blockage. My basket is high enough where the ash isn't a problem.
     
  8. lucky13

    lucky13 Smoke Blower

    How long did you smoke the Dogs??  They look pretty easy and tasty!
     
  9. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    nice spread! [​IMG]
     
  10. 2 hrs on the Hoinks.
     
    Last edited: Aug 12, 2010
  11. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Lucky13, The dogs are called Hoinks not Dogs.
     
  12. lucky13

    lucky13 Smoke Blower

    My bad rp.  I will try to use the appropriate terminology going forward. [​IMG]

    BTW, I know you just came up with it today but have you copywrited the term yet?
     
  13. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Naw, All I did was coined the word for the SMF.
     
  14. I see you use sweet baby ray. I use sweet baby ray and worceshire for my sauce. Awesome pics. Great spread. So awesome when a plan comes together. What was your rib rub and what kind of beer was that?
     
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Man thats one heck of a feast congrats on such a good job
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Dang, Little bit of everything !

    All looks GREAT !

    Thanks,

    Bear
     
  17. That little bit of everything wore my butt out. But it was worth it. This smoking gig is more work than brewing beer. Which I will be doing this weekend.

    I was drinking Ranger IPA by New Belgium that day. They ran out of Hopsecutioner at the store.

    The rub was missing 3 ingredients because I forgot to get some after my last rub.

    ½ cup brown sugar
    2 Tablespoons paprika
    1 ½ teaspoons ground black pepper(Upped to 2tsp)
    1 ½ teaspoons celery seed
    2 Tablespoons onion powder(Subbed dry onion flakes)
    1 Tablespoon garlic powder
    1 ½ teaspoons mustard powder
    1 teaspoon ground cumin

    ½ teaspoon cinnamon

    ½ teaspoon chili powder
     
  18. Great spread. Thanks for the great pics.

    When I use lump, I plan on getting dirty. I seperate the big chunks from the little ones and try to add a few little ones in with the big ones. Helps a lot with air passing through.

    No matter what brand of lump I seem to buy, there is always little bits and pieces in the bag. Makes you wonder if the shelf stockers don't toss and kick the bags around before they get to the shelves.

    I use the little pieces in my Weber kettle. Seems to burn pretty good in it.

    Hope I helped you out.
     
     
  19. Thanks KC. I'll try that. When I mix the lump with briquettes it does better. I ran out of briquettes and went to just lump and it just didn't burn as good.
     
  20. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks like you had a heck of a good time. You did Awesome!
     

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