Hello master smokers, newbie from Colorado here. I'm a geek at its purest form an have always admired those that are king of the pit!
For years I have done pretty well in the kitchen and behind the grill, so much so that my lovely wife of thirteen years rarely goes in there but that fine with me, I have a passion for it, and that's what it's all about. The one area I have always wanted to improve was smoking great meats, and it appears I have found the right place to make that happen!
Two years ago my wife bought me a Brinkman's Electric Smoker for my birthday. (The bullet style smoker from Home Depot $80). I fired it up several times over the last couple years, and I have even had moderate success. Enough that I bought a buddy one for Xmas, and the two of us have done some decent ribs and a couple nice Turkeys (one of those turkeys for thanksgiving in the mountains in a blizzard!)
But I've never been truly satisfied, thinking I just needed to go out and purchase a "serious" smoker $$$, that was until yesterday . . .
I wanted a Fourth of July weekend of food no one would forget, and it has started like gangbusters thanks to what you folks have provided on this site!!!
Now my smoker is cheapo, and there is no doubt that I will upgrade when I can, but I studied many many posts here, and downloaded Jeff's e-tutorial (big thanks to Jeff and a great way to introduce a newb like me to the complex art that is smokin) and then I dove into recipes, stories, and advice from you guys and turned out the single best batch of Baby Back Ribs I ever have.
I did six racks of them, using JJ's' rib rub, Billbos BBQ sauce, and a 3-1 apple juice and home made Mead mixture for a spritz. I learned yesterday that I had been doing everything wrong before; from not monitoring the smokers temp, to leaving ribs in for far to long. I used the 2-2-1 method yesterday, and the meat was perfect. Fell apart and melted in your mouth. Your advice here made me a super stud as my guests bowed down . . . Not really, but everyone was crazy excited about them, leaving me with zero left overs.
I even found time to make 45 Smoked Jalapeño poppers wrapped in bacon and stuffed with Ancho chili jam and cream cheese. Pretty sweet.
So before my Qview, I will just say thanks. Thanks to a community that shares advice, recipes, and a place for a newbie to learn and enjoy the world of smokin. Next up for me . . . Two 8 lb pork butts, smoked baked beans, and smoked Mac and Cheese, that's Saturdays event!
Below is my Qview. Now I had like 15 people over, and I went to take a snapshot of the ribs finished, and by the time i got a chance, THEY WERE GONE! so i have no finished shot for you but next time I will certainly get!
My smoker (be gentle, its my first one:) I modified it slightly by adding the thermometer.
Ancho Chili and cream cheese mixture
Ready for bacon!
uh . . . yup!
uh . . . YES!!!!