My name is Jason and my wife and I were just re-born. Re-born into the world of smoking meat that is. We had no idea what we were missing.
I recently acquired my grandfathers old Char-Broil H2O Bullet smoker a few months ago and finished my 4th smoke last weekend. So far, all four have been wonderful! 1st spare rids, 2nd 8.5# brisket, 3rd Jeff's bacon wrapped chicken breast with sweet peppers & jalapeno's (also used Jeff's Rib Rub and BBQ sauce), 4th 10# midnight brisket smoke.
I didn't stumble upon this website until my third smoke so I only have "Q-View" on the two most recent which I've shared below.
Oh...I've also just bought two 55 gal. food grade metal drums which I plan on building a couple of UDS smokers with. I've been scouring these forums trying to determine which layout will work best for me. I've read a lot of debate on UDS with or without water pan or with or without drip pan/heat diffuser. So far I've only smoked meat with a water pan but definitely see how the UDS purist feel strongly against the use of water pan's in a UDS.
Anyways, I look forward to chatting with all of you kind people and sharing tales of smoked meals, recipes, mods/builds and more.
Here's my 3rd smoke: 4th of July Bacon Wrapped Chicken Brest
They were still damp from the brine so I didn't use mustard but kind of wish I did.
Sweet peppers and jalapeno's
About 1/2 way thru the smoke at 1.5 Hrs. steady 220*
Just added Jeff's BBQ sauce, wow that is good stuff!
I sliced them and served them as appetizers! Everyone was asking why it wasn't the main course.
4th Smoke: 10# Brisket (Midnight Smoke)
I smoked it for 8 hrs then put it in this pan and covered with foil and cooked for another 4.5 hrs. Total cook time 12.5 hrs. Temps ranging from 215 - 225. Internal temp upon taking it out 185*. Then I let it rest in and ice chest with pillows for another 2.5 hrs. before cutting in to it.
Not the kind of smoke rings I see on some other Q-View posted on SMF but I'll get there. It still tasted unbelievable.
Thanks for taking a look at my post.