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Tim from the great state of Iowa

post #1 of 4
Thread Starter 

Hello my name is Tim from the state of Iowa.  I am a beginner smoker but I have been smoking on a charcoal side mount indirect.  I have had some good success, but for Father Day and my Bday combined, my wife and kids bought me the Masterbuilt 40 inch from Sams club.  I call it the Holy Grill!!!! I have gone past it many time while in SAMS and I would just hug it.  My wife got the hint.   My first meal was tonight where I made Baby backs that I made a dry rub last night and I rub them and vacuum sealed them for 24 hours.  I put them on my Masterbuilt and I fed new chips in about 5 time during the 5 hours or so.  I also made Smoke Mac and Cheese.  It was alright but really smoky and on the bitter side.  My smoker was set at 250 then reduced to about 175.  Not sure what I did wrong.  Any advise?  Looking forward to my next adventure.  I did go and clean the creasode out of the smoker so it is clean for the next time.  

 

RawhideTim

post #2 of 4
Welcome to the forums, Tim! 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. Just ask any time you need help and you'll get plenty!

Red
post #3 of 4

Howdee Tim.... As you know its the day after fater's day and it was a blitz on the Guru's here. They will be along I promise. They will help you get started and in the right direction. You would first probably really benifit from Jeffs Ecourse, It goes thru all the basics. Before I say anything else, I would like to make a suggestion. get a pad, get a notebook, get a flash drive, get something you can keep and write down exactly how you cooked yesterday, Meats, times temps, wood, sauces, runs, etc etc... That way you will have a reference point for you. You will know where you were so you can know where you want to go or change for the next time.

 

First I am assuming you might have over smoked. Too much smoke is not always a good thing.

Next I assume you ran a burn in or seaoning run prior to your cooking. This not only checks the preformance of the pit but burns off the oils and stanky stuff that has been wiped on it.

Search engine is your friend, and be specific.... Its a true wealth of knowledge. Then if you still need something explained or just didn't quite understand some part There is ually a Guru here that can help.

 

OK to specifics, I would recommend with ribs you do a 3 2 1  or 2 2 1 method to start. when you get comfortable, even when you mess up and we all do its the nature of smoking, you'll enjoy eating those too. 3 2 1 you can use the search but its basicall 3 hour smoke at 225, 2 hours foiled with liquid in the smoker, and and hour unfoiled back on the smoker.

 

Thats my first thoughts anyway.

 

Listen its great to meet you, you'll love it here and there will be some Gurus to meet you and they have super human smoke abilities. Me, they sometimes let me tend the fire box.

 

See I typed long enough and Red magically appeared! besides we should probably move this out of roll call anyway. That way more folks will see it.

post #4 of 4

welcome1.gifto SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  Ya never know....just might meet some new neighbors!

 

Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse

 

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. http://www.smokingmeatforums.com/a/terms-of-service

 

Also...off site links are not allowed here in SMF.

 

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

 

Kat

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