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My first smoke is on. - Page 2

post #21 of 31
Quote:
Originally Posted by Rob Sicc View Post
 

Yotzee,  You are another helpful person that I've met here.  Thank you for your reply.  Water batch next time for sure.

 

I think I will try a chicken or 2 this weekend.

 

My copy of "Low and Slow : Master the Art of Barbecue in 5 Easy Lessons"  Arrived this week.  I like the way is laid out.  It was exactly what I was looking for.  This book along with everyone's help here that I have received, I'm expecting a sucessful weekend with my smoker.  I figure the more I smoke the more I learn.  Plus I get to eat well while learning  ;)

 

That's what we're here for, to help.  Everything I know I learned right here!

 

Now Im gonna throw a twist at ya LOL

 

You really don't need water in the smoker for chicken.  It doesn't tend to dry out like pork does and you can cook it at a higher temps which will just boil the water away.

post #22 of 31
Thread Starter 

Good to know.  thanks.

post #23 of 31

Sounds like you had a great smoke Rob! Congrats it looked real good!

post #24 of 31

Hey, Rob, I'm just seeing this now, sorry I wasn't around for your inaugural smoke!  You've already had lots of good advice, I would only add on a couple of things.

 

I'm not familiar with your smoker, but on mine I was able to seal the chamber between the SFB and the CC using a high temperature caulk.  I put it on the outside of the unit, and then made sure that not too much got into the CC.  You'll need to cure the unit again after you add the gaskets and caulk, make sure you do this before you put more food in there.  You want any sealants and caulk dried and cured very well before you're cooking.

 

Be careful about closing the top vent, you usually want that all (or most) of the way open, and control the temps using the inlet vent.  If you shut the outlet vent down too much the smoke can get stale and start building up soot on the food.

 

Leaking smoke doesn't really hurt anything, your food will still taste fine, but it's harder to control the temps and you'll go through more fuel.  The tighter you can make the system the easier it is to keep your temps stable, and the less fuel you'll need to maintain that temp.  Sounds like you went through quite a bit of fuel, this should get better after you have her sealed up.

 

Boneless butts are fine, just remember that if it's not a solid muscle the 40-140 in 4 hours rule applies.  Like everyone else said, take to about 200 for pulling (I wrap mine at about 165 or so, and take them to 200, then let them rest in a cooler with old towels for an hour).

 

I use Noboundaries cupped hand sweep-and-sniff all the time, I thought it was only me!  I figured I looked like an idiot out there sniffing my smoker, I don't feel as bad now.

 

Yeah, my wife isn't a big fan of the smoke smell in the house, either, but she tolerates it well, and I think she does sincerely like the food.  Just not as often as me, I would eat it a lot more often if it was up to me.

 

It sounds like you're off to a great start, very nice of you to share your experiences with us, thanks for that!

post #25 of 31
Quote:
Originally Posted by Rob Sicc View Post
 

So as I keep reading I realize I completely left something out of my smoking process on Sunday.  I didn't put a water bath in.  I used the pan that I left the roast in over night in the fridge and it had a little liquid in it but the quantity of liquid was nothing like I've read about.

 

Is that real bad to not use a water bath?  What does the water bath do?

 Forgot this, I know it was already answered, but I have found this post to be really helpful in mine, both for stabilizing the temperature and adding some moisture at the beginning of the smoke when you need it.  I have my water pan filled with #2 stone, then add 4-6 cups of water right in with the stone when I start.  After the water boils off the stone in the pan really helps protect against extreme temperature swings.

post #26 of 31
Thread Starter 

Hi David,

 

Thanks for a great reply.  Every piece of information helps.  I forgot about curing the smoker after adding the gaskets.  that's make a lot of sense.  How long should I cure it?  I'm guessing that charcoal is enough for curing.  I don't need to throw wood in do I?

 

I think I will remove the FB and put a gasket between the FB and CC or I may caulk but either way I am going to remove it and put the gasket right where it should go.

 

I have one last question (for now)  What is a #2 stone?  Where do I find them?  I looked in the search engine here with no luck.  I also tried google but I think I need a little more details.

 

Thanks again David,

Ciao,

Rob

post #27 of 31

Rob

Yeah, if you have a large gap to fill (more than about 1/8" or so) you may need to use a gasket.  In any case, a gasket would probably work better if you can get a tighter seal with it.  I just cured mine with charcoal per the instructions that came with the unit, didn't really think wood was necessary for that.  Can't remember exactly, but some amount of time at about 250, then some more time at 350-400.  Go with what your unit recommends. After the initial burn-in with the gaskets I did it again (but not so hot, only up to about 300) after spraying some grilling Pam on the inside of the CC, I know others have sprayed on vegetable or peanut oil.  My thinking was to get it good and hot first, to make sure all of the adhesives, paint and caulk had cured and burned off, then again with a coating on the CC to seal it.  

 

The #2 for the stone is just a size.  You should be able to get it at any home depot or lowes, they have it for the base layer when putting down patio pavers and blocks, I had some leftover from one of my projects.  You may want to try your water pan with just water first, to see if it works for you.  Other folks have talked about using a clay pot base, I guess they do a pretty good job, too.  Lots of people here with plenty of opinions (I count in there, too), find out what works for you.  That's half of the fun of it!

post #28 of 31
Thread Starter 
Quote:
Originally Posted by WaywardSwede View Post
 

Rob

Yeah, if you have a large gap to fill (more than about 1/8" or so) you may need to use a gasket.  In any case, a gasket would probably work better if you can get a tighter seal with it.  I just cured mine with charcoal per the instructions that came with the unit, didn't really think wood was necessary for that.  Can't remember exactly, but some amount of time at about 250, then some more time at 350-400.  Go with what your unit recommends. After the initial burn-in with the gaskets I did it again (but not so hot, only up to about 300) after spraying some grilling Pam on the inside of the CC, I know others have sprayed on vegetable or peanut oil.  My thinking was to get it good and hot first, to make sure all of the adhesives, paint and caulk had cured and burned off, then again with a coating on the CC to seal it.

 

The #2 for the stone is just a size.  You should be able to get it at any home depot or lowes, they have it for the base layer when putting down patio pavers and blocks, I had some leftover from one of my projects.  You may want to try your water pan with just water first, to see if it works for you.  Other folks have talked about using a clay pot base, I guess they do a pretty good job, too.  Lots of people here with plenty of opinions (I count in there, too), find out what works for you.  That's half of the fun of it!

So what does the stone of clay pot bottom do during the smoke?

post #29 of 31
Quote:
Originally Posted by Rob Sicc View Post
 

So what does the stone of clay pot bottom do during the smoke?

 

Same as the water.  Acts like a heat sync to help stabilize temps.

post #30 of 31
Thread Starter 
Quote:
Originally Posted by Rob Sicc View Post
 

So what does the stone of clay pot bottom do during the smoke?

Hi Dave,

 

So I mad my mod's and they definetly helped.  I used the high temo gasket between the CC and FB and for the FB door like you suggested.  The space between the FB and CC is no longer leaking.  The F
B door still is.  It is leaking at the top corner of the door.  I've decided to put an additional clmap at the top corner.  I'm hoping that completes the seal.

As for the leak on the CC door.  funny story.  I bought Lavaloack about a month ago.  It's been sitting in the litchen since.  I went to grab ti the other day to finally put it on and now I can't find it of course.  lol  I orderd more lavalock with the clamp.  I'm hoping after that I should be good.  I'm hoping I don't need a second clamp for the CC door.

 

Either way, I hope to have my second smoke this weekend.  A few chickens and then maybe some jerky to fill up the other grates.  I hate to have empty grates when I have the smoker going.

post #31 of 31
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