Cali SMOKIN'

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jway524

Newbie
Original poster
Jul 5, 2011
1
10
Los Angeles, CA
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. 

ab4a25a5_DSC01207.jpg


Sweet peppers and jalapeno's

31ce3021_DSC01208.jpg


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

99fb0905_DSC01209.jpg


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

442c2e3f_DSC01217.jpg


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

e80b3abc_DSC01226.jpg


 Close up

e2816218_DSC01228.jpg


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. 

993c9cbb_DSC01243.jpg


d8835166_DSC01246.jpg


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.

70b74332_DSC01247.jpg


Thanks for taking a look at my post. 
 
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
 
Looking great man- Great qview - There is a big comp in Vista on the 6th of August too - come on down
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky