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First smoke with Joe !

post #1 of 11
Thread Starter 

HI Gang,

 

Summer was kinda crazy but I finally got to it.

I hope this post is fun and interesting for you and of course ,,, I have a few questions.

 

 

So I was so anxious to get started - I forgot to take the label off ! hahahaha

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Ok, so here I start :-)

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I got the bed of coals ready  

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Dropped in the coals - added a bunch more because I didn't think I had enough.

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During the process I added some cut apple tree branches from the property, wet hickory wood chips, and some

split oak from the property :-)

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Out with the mustard, Texas dry rub, and marinade for a day :-) 

Did I mention a little red wine in the marinade?

Photo0594a.JPG

 

I was able to keep temp between 200 and 300 but not able to keep it consistently around 225.

But I did manage for about 15-20 minutes but that's about it  LOL

I cooked for 1.5 hours and mopped a few times,  

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The middle was very tender and  juicy, the bark had a bit of kick to it. 

The second piece was chopped and cooked in a stew - which was just as

delish !!

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My better half loved it and can hardly wait till I do more, in fact, she insisted LOL

 

 

Dave

post #2 of 11

Looks like a success!!

post #3 of 11
Looks good. Congrats
post #4 of 11

 

 

Hey CN,

 

A little excited with your first smoke, were you?

 

Not only did you forget to take the label off, but you forgot to tell us what ya smoked.  biggrin.gif

 

But that's ok, we're pretty easy going around here, is it a couple of tri-tips, they look good and a nice smoke ring you can be proud of.

 

I would give ya points for all the Q-view pics if I could, ...I remember my first smoke on my WSM, I was so excited, adjusting the vents every 10 minutes, the temps were all over the place, ...it took so long I finally pulled it off before it was done, ended up finishing the chicken on the grill.  icon_redface.gif

 

Looks like a lot of lit charcoal and you dumped it on top and then added oak too, oak burns super hot, next time you might try burying 3-4 fist sized chunks of smoke wood in the charcoal and dump the lit charcoal in a small can buried in the unlit charcoal in front of the intake vent then remove the can with some pliers, start out with the vent fully open, as the temp climbs to 200° start shutting the intake vent, we want to come up to smoking temp of 225° rather than go past and try to bring it back down, usually it's real hard to bring the temp back down, ...you might want to do a search for "Minion Method" in the tool bar on top, that will explain it more fully.

 

Lookin' forward to your next Q-view, keep up the good work.

 

Gene

post #5 of 11
Thread Starter 

I remember reading about the minion method at first - when I started all this - Time for a refresher LOL

 

I cooked pork :-) I'm still laughing at myself.

 

Thanks for the advice !!

 

Dave

post #6 of 11

It looks good from here Dave!

post #7 of 11

Lol, that was very good looking. Being able to eat your first smoked meats is a great thing.

 

Being excited about it is only half of it. Keep up the good smokin, and will be looking forward to 

 

more Qview.

 

 

 

Happy Smokin

 

Mike

post #8 of 11

Dave - that first run can be considered a success because the better half was pleased with the results. Any time you smoke and it's edible - that is a success in my book. Everything else is a learning curve, and believe me that learning curve (hopefully) never stops. I read something new every time I'm on this forum, and the next smoke or even just standard grilling - I try to duplicate what I learned and apply to my situation.

 

Good luck on your future smokes and we appreciate the humor (gotta be able to laugh at ourselves!!!) and like the Qview!  Keep it coming Dave!

 

 

John

post #9 of 11

Joe looks like he has a permanent place in the family

 

Looking Good!

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #10 of 11

Looking good!!

 

  Craig

post #11 of 11
Thread Starter 

Thank you for the kind works and I'm very anxious to smoke again.

 

I got the recipe for texas rub here but found it to have a little too much pepper. (note to self)

 

I definately fiddled around with vents (even though I told myself not to and just leave it)

 

I took notes on temps every half hour as I made some changes or not.

 

And the day I stop learning is the day I stop breathing :-)

Thanks again

 

Dave

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