Q-view of my first smoke

Discussion in 'Pork' started by johnnie2130, Dec 26, 2007.

  1. johnnie2130

    johnnie2130 Meat Mopper

    I did this and didn't prepare much at all for it. Just got my MES yesterday and couldn't wait to use it. My next smoke will use more rubs and recipes. I'm not sure how this will turn out, but I'll let you know. These are very basic pictures, but I like to see other pics so I'll post a few of my first smoke too.

    Baby backs. Took membrane off, covered with mustard and put Tony Cacherie's on.

    Two whole chickens. All we did was wash them, soak them in Italian dressing and add a little Tony Caherie's.

    They're on the MES now and they smell really good. I'll post more pics later. These aren't pretty, but hopefully they'll taste good!
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looking really good so far![​IMG]
  3. johnnie2130

    johnnie2130 Meat Mopper

  4. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Lookin good for a coon-a** [​IMG] I don't know where your at but I lived in Lafayette for 2yrs, 84-86 and I really enjoyed that area and I quickly learned what a cajun 7 course dinner was. A Six-Pack and a pound of Boudain.
    Good luck on your smoke!
  5. johnnie2130

    johnnie2130 Meat Mopper

    I'm about 75 miles north of New Orleans. We're about 4 hours from Lafayette.
  6. Noway Blackhawk, that's a six pack and ten pounds of crawfish, you just don't count the 0 in da in the crawfish. haha!!
  7. johnnie2130

    johnnie2130 Meat Mopper

    Here's the finished products. It's not the prettiest pictures that have been posted here, but the food was delicious. It can be better, but it's as good as I've had, especially locally. Plus, this cost about $20 and it fed three in my family, plus I gave a chicken to my brother's family. A meal for three at the local BBQ place for three would be about $50-$60. I think I've found a new hobby and will likely be smoking something else tomorrow. Me and my dad had fun doing this. When I use Jeff's rub and sauce and follow directions better, the BBQ will only improve. [​IMG]

    Two finished chickens

    Blurry pic of baby backs. We halved the slab before smoking. It was so tender that it was in four pieces before it got off the smoker.
  8. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Congrat on a successful smoke. Those birds look very tasty and you got some nice pull back on those ribs. Like all of us here I am sure things will only continue to get better and better.

    Congrats again!
  9. brentman0110

    brentman0110 Meat Mopper

    All looks well here!
  10. fla-gypsy

    fla-gypsy Smoke Blower

    Great looking first smoke
  11. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Turned out looking' good! Congrats!
  12. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    HAHAHA You're hooked now, "Hello My name is John and I'm a Smoke-a-holic". All kidding aside John, that was some good looking food. And from here on in it only gets better.
  13. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Good Job. [​IMG]
  14. fatback joe

    fatback joe Master of the Pit OTBS Member

    That is about right. LOL

    Good job Johnnie!!!
  15. glued2it

    glued2it Master of the Pit

    remember your always your own worst critic! I thought the pics looked great. We look at allot meat and what may not look pretty some, Looks beautifull to us!

    It all looked real good and I can't wait to see your next smoke!
  16. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Nice Smoke...
    For your first smoke you took on alot... Keep them pics coming

    Smoke On!!
  17. wilson

    wilson Meat Mopper

    Nice Job on your first smoke!!!
    Chicken looked very good!
    Welcome to the smoking addicition [​IMG]
  18. -devil-

    -devil- Smoke Blower

    looked like they turned out pretty good ...

    on the chickens ... they will get done a lot quicker then you think .. esp small ones ... i try to stick with ones that are around 4 lbs ... and even those are done in 4 hours on average ...

    if you didn't with these birds ... try soaking them for a day in a brine mixture before you put the seasoning on them and put them in the smoker ... makes a world of difference ... (i like sticking a small onion inside the cavety as well)

    i am not to familiar with the kind of smoker you have .. but what i have found out on the vents ... (for a coal burning one this is) .. the lower vent is used to control the temp ... the upper vent should be as open as possible so that the smoke can escape and not have a chance to linger around and cool off enough to leave a cresote coating on the meats (not sure if this is a problem with electrics)

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