First smoke, comments welcome, qview.

Discussion in 'Propane Smokers' started by elde, Mar 23, 2009.

  1. elde

    elde Smoke Blower

    Smoked the first load Saturday, a fattie and some chicken thighs.


    Smoked at (roughly) 180 for two hours, opened the door and was greeted by this beauty:


    The thighs were completely cooked (internal temp 170), so pulled 'em and headed into dinner. The fattie wasn't quite done so I left it for another hour and pulled it at an internal temp of 180. (A picture of the fattie and the recipe it was destined for can be found here.)

    I should have smoked a little hotter, the chicken thighs were done but their interior fat was incompletely rendered. I also need to work on/figure out how to measure temperature inside a little better. I used this rig on Saturday:


    And I'm not entirely comfortable that it accurately reflected the conditions inside the smoker. It however consistently register about 20 degrees above the stock thermometer.

    I also had problems maintaining smoke. I simply put the soaked chips onto the chip tray, but I think I need to try putting them in a foil packet next time.
  2. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    it looks like the probe might be touching metal - if so, that would make a difference in reading.
  3. blacklab

    blacklab Master of the Pit SMF Premier Member

    Great job!
    If I may add a little belly button yes I did say little [​IMG][​IMG].
    Your smoking temps should be 225 - 250
    Your fatty can be pulled with a internal temp of 160.
    invest in a new prob just for the temp of your smoker and a couple others for your meats. Stick it through the top exhaust vent down the back of the racks. Insert it in a potato where it is pushed through and there is at least 1 1/2 to 2 inches showing. Place it on the center rack for a better temp read. Hope this helps gl and enjoy.
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking smoke. That's one shiny smoker! Great job.
  5. rc1800

    rc1800 Fire Starter SMF Premier Member

    What type of smoker is that? The food looks great.
  6. blacklab

    blacklab Master of the Pit SMF Premier Member

    I think it's a smoke vault
  7. elde

    elde Smoke Blower

    Yes, it's a 24 inch Camp Chef smoke vault.

    The fattie was only at 140 when I pulled the chicken, it ended up as high as it did because we were busy lip smackin' on the chicken. Didn't seem to hurt it any, though it did go higher than I intended.

    Where do I put the box for the thermometer? Seems too hot anywhere close to the smoker.
  8. fired up

    fired up Smoking Fanatic OTBS Member

    Grats on your first smoke, looks great.
  9. pi in sc

    pi in sc Fire Starter

    I did not do a lot of research on cooking fatties before I tried one. Do most cook their fatties on foil? I did not and placed it over my ribs thinking the dripping fat would baste the ribs.
  10. wutang

    wutang Smoking Fanatic OTBS Member

    Looks great. Congrats on getting the first one under your belt. You will find yourself continually tweaking your methods to find what suits you best. Good job.
  11. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    I have yet to make one. Hope mine looks as good as yours. Points!
  12. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I clip the receiver to the propane tank. Keeps it out of the way and I still have the remote that I can move around.
  13. dacfan

    dacfan Smoke Blower

    Nice set up you have there, I just wanted to say around 180* isn't even close to being hot enough for chicken. There are plenty of threads on chicken that may be able to help you out. [​IMG]
  14. elde

    elde Smoke Blower

    I didn't do a lot of research either... Putting it on foil just seemed to make sense from a cleanup point of view.
  15. blacklab

    blacklab Master of the Pit SMF Premier Member

    Elde if your worried about the mess place the pan on the next shelf. This way the smoke will circulate more around the fatty. Just a Idea, also for the prob receiver I have a block of wood I set on top of the smoker. Just a enough barrier that it protects the receiver inch and a half two will be just fine. Have fun [​IMG]
  16. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I place a catch pan above my water tray when I have things I know are going to be really greasy like a fatty. You not only want the smoke all the way around your fatty, you want to cook all the fat you can out of the sausage. Sitting in a pan of grease is gonna make it really greasy. I have to say though..... you may want to adjust to the fact that if your gonna do any serious smokin with that thing..... it's gonna get dirty.... really dirty.

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