Smoke On!!!!

Discussion in 'Roll Call' started by uhgordo, Jun 30, 2013.

  1. Hey Fellow BBQ Smokers,

    I was given a Brinkmann Gourmet Smoker (Green One) along with a $75 Gift Card from my brother for Xmas 2012.  I was hesitant to try it or didn't even know how to use it...needless to say, it sat in the garage until Spring when I came across BBQ Pitmasters on Destination America.  I decided it was time to give the smoker a shot...AND BOY AM I GLAD I DID!!!

    My first attempt with the stock Brinkmann didn't go so well...wind was blowing and I could not get heat to where I needed it...as you all know...a thermometer with "IDEAL" on it does not do anyone any good.  I think I over cooked the Baby Backs that first go round...but great flavor from the ingredients!!!

    I researched and made the necessary alterations for more air control...added 3 dampers to bottom and 1 vent to top...installed a numbered thermometer in the lid...added fire-rated rope around the lid for less smoke leakage...added a 3rd cooking grill...and charcoal grates on the bottom to keep the charcoal off the bottom of the smoker...the ash kept plugging up the air intakes...BAD!!

    Since these modifications I can now control my temperature and I LOVE MY NEW FOUND HOBBY!!!!

    Smoked Prime Rib Roast for Football Party

    Smoked Brisket for Easter

    Smoked Ribs multiple times

    Was hesitant to try chicken due to the drying out factor...but wow it sure is awesome when wrapped in bacon!!!

    Today's cookout is 1--5.69lb PORK BUTT and 1--5.99lb PORK BUTT and I just realized I have more people coming over so I am thawing out 2 racks of SPARE RIBS from Walmart (Farmland Brand)...I stocked up at $1.98/lb...emergency fund!!!

    JOHNNY TRIGG MEAT RUB ON RIGHT BUTT--my neighbor shared it with me so I thought I would try it on one butt


    MY SPECIAL RUB ON LEFT BUTT---okay, I searched the internet but I really like this rub!!!!!  A little kick to it, too!!


    Removed from OVERNIGHT STAY IN FRIDGE...I gotta come clean...I watched a youtube video (Ultimate BBQ) and I realized I forgot to put Brown Sugar on prior to the Rub...so, I decided to add Honey and sprinkle Brown Sugar on the meat (OVER THE RUB).  This was done after I removed from the fridge...time will tell what the results provide...could be bad...could be good.


    BUTTS ARE ON THE SMOKER NOW AROUND 240F AND SMOKING AWAY.........

    PS--mouth is watering and I'll update later...
     
  2. [​IMG]  Looks great. I see many years of great Q in your future.

    Happy smoken.

    David
     
  3. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

    You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
     
  4. Profile updated...thanks...just restoked the coals...smoking away
     
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Dave and Stan already have you covered...Just ask any time you need help and you'll get plenty!

    Your que looks great!  Keep the pics coming!

    Red
     
  6. Hour 6 of the PORK BUTT SMOKE...Temp is 170...starting to get a little black.  I decided to wrap the BUTTS...added a little more brown sugar and a little bit of mustard...just a tad.   Maybe it will be good???

    View #1


    View #2


    I prepped the spare ribs and got them going.


    Temp has been between 225 and 275 the whole time...I had a piece of Lump Charcoal catch fire which caused my temp to go up a bit during my quick trip to Cabela's with my other neighbor....even managed to weed-eat and mow the lawn!!!  

     
  7. Wow!!! What an awesome day...all my neighbors loved the pulled pork and spare ribs. So much fun to see them all smiling...and going back for more!!! Glad I have leftovers still😁
     
  8. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Q-Views look great!  Thanks for sharing!

    If you didn't read the Terms of Service notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.

    If you need any help roaming around the forums....just holler!  Happy to help out!

    Kat
     
  9. Thanks, Kat...just curious...did I post an "offsite link" by accident???  I apologize if I did...are you referring to the youtube video???

    I'm confused now...[​IMG]
     

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