HI everyone, and thanks for having me. I have been lurking around here for about a month, and have learned a ton so far, so thanks to all of you for your info that you have shared on smoking.
I am brand new to this, and sort of started because i kept having great ribs at a friends house. So about 2 weeks ago I fired up my dads old brinkman electric, and smoked some ribs. unfortunately they got a little over done, as that smoker seemed to finish them in about 2 hours. but they were still good.
any how I was hooked, and ordered my self up a MES 40 (old small window style) and seeing as i live here in MN, I went and visited Todd (great guy by the way) to pick up one of his AMNPS and some pellets, and a mav wireless thermo.
A couple nights ago I made my second attempt at smoking for a lady friend of mine. It may have been a bit ambitious but I decided to do the whole meal in the smoker.
The menu was,
smoked jalapeno cheddar burgers, with fresh peppers from my winter indoor plants, and extra sharp cheddar cheese, and i used the reverse sear method with about 2 minutes on the grill to sear them.
smoked potatoes, these were BIG baking potatoes so i wedged one into thirds and the other in half, slathered them in EVOO and then rubbed them down with Sweet Rub-O-Mine
Sweet corn, slathered in EVOO with cajun seasoning sprinkled on and smoked with a thin layer of husk left on.
the potatoes ended up needing to be finished on the grill, but everything else came out just right.
I smoked the burgers to an internal temp of 135
the smoker temp was 250 and adjusting for done-ness of the taters, i think that the following times will be perfect
potatoes, 3 hours to 3 hours 15 minutes
corn 1 hour to 1hour 15 minutes
burgers 55 minutes to 60 minutes
It was incredibly tastey, and came out a near to perfect as one could hope for, considering, not only was this the first smoke, in this smoker (other then seasoning it) It is only my second time smoking in my life.
I owe it all to this sight. Thanks, and thanks again for having me