First time on the homemade smoker

Discussion in 'Pork' started by lordl, Apr 29, 2014.

  1. lordl

    lordl Fire Starter

    After a generous time for build, today is the day.

    Ribs are in

    Wish me luck! [​IMG]

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    graco likes this.
  2. chef willie

    chef willie Master of the Pit OTBS Member

    Lawd have mercy.....now that's a setup to be proud of!!! I love it.....good use of an old wood stove, floor jacks and scrap particle board (?) Smoke on Dude...post lots of pics of the inner workings of that Beast......Good Luck and God Speed........Willie
     
  3. lordl

    lordl Fire Starter

    Old kitchen counter top. It was a good "use what we got" project

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  4. lordl

    lordl Fire Starter

    She's a little ugly but hope she works well. Post more pics as we go

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  5. dandl93

    dandl93 Smoking Fanatic

    I am ugly also but my wife will not trade me because I cook good.Nothing wrong with this smoker I like it.

    Dan 
     
  6. lordl

    lordl Fire Starter

    [​IMG]

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  7. lordl

    lordl Fire Starter

    K got a question. Back ribs going with a 2-2-1 method but running temp generally around 225-230. With a few spike or dips either way 10-15 degrees. Should I extend any of the steps or just just 2-2-then toothpick?

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  8. chef willie

    chef willie Master of the Pit OTBS Member

    2-2-1 just a guideline as you probably know....when they be ready they be ready. So, yeah..toothpick or bend test, your preference. Or, never mind the foiling at all and just rock them as is till done. They look real good so far for your first run in figuring out temp control. I often don't foil
     
  9. Hello.  Gotta agree with the other members.  It ain't about pretty it's about results!  I LOVE it!  Probably plenty of folks who spent 10 times the money on their pretty smoker and they can't achieve those results.  Holding temp well and some GREAT looking ribs.  What else could you ask for?  Great job on the smoker and the ribs.  Keep Smokin!

    Danny
     
  10. lordl

    lordl Fire Starter

    Thanks everyone. I do have em foiled and we'll see what they look like when they come out.

    Just dropped a loin in with em now

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  11. shoneyboy

    shoneyboy Master of the Pit OTBS Member

     The smoker [​IMG]..... SB
     
  12. smokinclt

    smokinclt Meat Mopper

    Love the use of "what you got". Ribs look good to me. Can't wait to see finished pics. [​IMG]
     
  13. lordl

    lordl Fire Starter

    Just outta the foil[​IMG]
     
  14. As my Old grandpa would say "She ain't the prettiest chicken in the hen house, but she sure can cook"!  I know some good stuff gonna come out of that beast!  Great Job! Keep smoking
     
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Your Ribs look marvelous , [​IMG]  I need to re-up my stores , ran out last week...

    have fun and . .
     
  16. red dog

    red dog Smoking Fanatic

    Man I would love to gnaw on some of those and have beer with you. You get my vote for ingenuity and creativity. I gotta add that is the ultimate rat rod of all smokers right there!

    [​IMG]  
     
    Last edited: Dec 12, 2014
  17. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    The only problem I see is.... Doesn't look like you have enough firewood (1st pic, background)

    :grilling_smilie:
     
  18. graco

    graco Smoke Blower

    Props to you [​IMG], it does look cool. And the ribs look tasty too!
     
  19. Nice looking ribs
     
  20. timberjet

    timberjet Master of the Pit

    I love it! Ribs look good too. Man you could get two whole suckling pigs in that puppy.
     

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