First Smoke .... EVER (QView)

Discussion in 'Pork' started by scruffyfm, Jun 27, 2011.

  1. Cranked up my new smoker at 5:00 am this morning to start my first smoke.  Using a Char-Grill horizontal smoker with side burner and hickory for smoke and charcoal briquettes as a base.  Started Boston Butt at 5:40 am - grill at 150.  Rubbed meat down Friday night with the Snakebite rub on this site and again this morning just before placing in smoker.  I substituted the wasasbi with cayenne in the rub.  Spraying with Apple Juice/Rum mix every hour.  I placed a disposable roasting pan full of water in the bottom of the smoker to help regulate the temp.

    I have ordered Taylor and Maverick wireless thermometers, but they have not arrived so I bought a cheap one at Wal-mart last night.  It worked for about 5 minutes...I'm a little concerned about how to know when the meat is done.  I am considering running back to Wal-mart (1 hour round trip) to take this one back and get another one, but I'm not sure I want to leave for that long.  Any other ideas on how to know when the meat is done?

    I have not quite got the regulating of the heat thing down.  Got the temp up to 225 by about 6:30 and range has been 180-240 or so since then.  It has stayed mostly within 5 degrees of 225, but has spiked and fallen a few times.  Hopefully I will get better with practice.  I also think I started out with the wrong smoke.  I think I started with the damper too closed, which starved the fire keeping the temp down and creating the wrong smoke.  I'm learning that small adjustments to the damper make a pretty big difference in temp, but take a while to show up.  I have the right smoke now and the meat is looking pretty good I think. 

    I will be adding a whole chicken, wings, corn and potatoes this afternoon.

    Here is the first pic...more to come.

    [​IMG]
     
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking good 

    Keep the pics coming [​IMG]
     
  3. thanks raptor....

    Here are a couple more pics.  Whole chicken went on at 1:30.  Wings, corn and potatoes went on at 3:00.  Butt wrapped in foil and moved to grill at 3:30. The butt has been on the smoker for 10 hours....does it look normal?

    [​IMG][​IMG]
     
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Looks good.

    FYI - since you added a bunch of raw chicken and it is touching the whole chicken, make sure you leave the whole chicken in untill all the raw chicken is cooked as well. You don't want folks getting sick.

    You might want to put the wire shelf in your smoker (I believe they come with one), that way things like corn and potatos can go up there and not be rubbing shoulders with raw meats.
     
  5. hardslicer

    hardslicer Smoking Fanatic

    nice pics!!   [​IMG]
     
  6. That's a good point....thank you!  Fortunately, all of the meat will be coming off at the same time and going to the grill for a few minutes.  All the meat will be cooked before anything comes off the grill.  I had the wire shelf in there, but had to remove it to make an on-the-fly mod to the chimney.  I definitely need to figure out a way to put it back and still lower the stack.

    thanks
     
  7. ALMOST DONE!!

    [​IMG][​IMG][​IMG][​IMG][​IMG]
     
  8. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    That looks fantastic.  I cant wait to see the butt all pulled apart.

    That is a great looking first ever smoke!  Nice color on the chicken (all pieces).  The corn looks perfect and my mouth just started to water like a faucet.

    Thanks for that by the way...

    DAB DAB DAB DRY DRY DRY....now I can start typing again.

    Keep em coming and make sure to get a money shot of the pork, I want to see the smoke ring you have on it.  That bark looks awesome.
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    Got to love it when a plan comes together, nice job. [​IMG]
     
  10. Thank you!!  [​IMG]
     
  11. Here's the last of the pictures.  It was a great meal....a FEAST!!  [​IMG]

    The first picture is the chicken (left) and the butt (right)

    [​IMG][​IMG]
     
    jbg4208 and raptor700 like this.
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    WOW Scruffy, You did a great job!

    Everything looks fantastic [​IMG]

     [​IMG]
     
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Scruffy...[​IMG]
     
  14. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Nice job!
     
  15. Thanks all!! I'm quite pleased with the outcome.
     
  16. jak757

    jak757 Smoking Fanatic Group Lead

    You set the bar high for yourself with that first smoke -- everything looks great!   Keep the smoke rolling, and the Qview coming.....outstanding job scruffy!
     
  17. raptor700

    raptor700 Master of the Pit OTBS Member


      You're right John, Gonna have to kick it up a notch now [​IMG]
     
  18. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    I see a great future in smoking meats coming from this one.....

    that was fantastic!
     
  19. smokinal

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

    Awesome job Scruffy! The bark on that butt is to die for!  [​IMG]
     
  20. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I love a full smoker [​IMG]
     

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