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Cali SMOKIN'

post #1 of 10
Thread Starter 

Hello All,

 

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. 

 

DSC01207.JPG

 

Sweet peppers and jalapeno's

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About 1/2 way thru the smoke at 1.5 Hrs. steady 220*

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Just added Jeff's BBQ sauce, wow that is good stuff!

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I sliced them and served them as appetizers!  Everyone was asking why it wasn't the main course.

 

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 Close up

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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. 

 

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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.

 

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Thanks for taking a look at my post. 

post #2 of 10

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig


http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 


 

post #3 of 10

Glad you're here & getting into smoking!  Welcome!

post #4 of 10

You found a great place for your new addiction!

post #5 of 10

Nice roll call. The proof is in the pudding on a UDS. Some like it wet some don't. I like it wet myself, just how I roll, I hate sour smoke. Remember don't forget the qview that's what counts. icon14.gif

post #6 of 10

Welcome aboard. I'm a midnight smoker myself sometimes. Just can't stop smokin.

post #7 of 10

Looking great man- Great qview - There is a big comp in Vista on the 6th of August too - come on down

post #8 of 10

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post #9 of 10

 

welcome1.gif   Glad to have you with us!

 

 

Great looking Q!

post #10 of 10

Man that looks great, and welcome to SMF

 

can't wait to see your builds!

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