Firing up in unionville, pa

mikedmayer

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Original poster

Aug 23, 2014

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• Aug 23, 2014

• #1

I fired up my Meadow Creek reverse flow smoker for the first time today.   After an hour of break-in/seasoning, I am now smoking a rack of ribs, chicken and some sausage.   Very enjoyable to be able to combine spending time outside with cooking food for the family.

Mike

smoker.jpg

• mikedmayer
• Aug 23, 2014

 

Rafter H BBQ

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• Aug 23, 2014

• #2

Welcome to the forum & our addiction Mike ! Glad ya joined us !

BTW, nice lookin smoker ! Thumbs Up

 

Last edited: Aug 23, 2014

chef jimmyj

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• Aug 23, 2014

• #3

Welcome to the SMF Family. That's a fine lookin' rig you got there...JJ

 

disco

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• Aug 23, 2014

• #4

Welcome from Canada, Mike.

Thanks for the picture of your rig. We love qview.

Sounds like you are enjoying it. You should know that there is a danger of addiction. There is no cure and you may become doomed to making great food and having fun.

I look forward to your posts.

Disco

 

pc farmer

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• Aug 23, 2014

• #5

Welcome Mike.

I am right up the road from ya.

Great looking cooker you have.

 

gary s

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• Aug 23, 2014

• #6

Hello Mike from a hot East Texas, and welcome to the forum. Lots of great information and real good people here. Nice looking smoker .

Gary S

 

oldschoolbbq

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Jul 16, 2008

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• Aug 23, 2014

• #7

Welcome , Mike from Unionville .

Glad you joined us and hope you enjoy it and plan to call this 'Home' .

Have fun and . . .

 

mikedmayer

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Original poster

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Aug 23, 2014

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10

• Aug 23, 2014

• #8

Thanks to all for the kind welcome.   

I had great fun all day working the smoker, but have to admit that my first batch of smoked meats was marginal at best.   I may have been to stingy with how much charcoal I added at a time as the temperature kept dipping down to 200 and I had to frequently add more charcoals.  I had the 2 dampers only open 1" each, so I don't think excess airflow was the issue.  I also over-smoked the meat a bit; lesson here is probably to cover with aluminum foil after 90-120 minutes.   On the positive side, my baby back ribs came out amazingly tender with the meat falling right off the bones following a formula of 2.5h - 1h - 20m at 225 F.

I'll have to read up a bit on recipes and cooking instructions before I give it another go next week.

Mike

 

5oclocksomewher

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Mar 30, 2014

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Dickson City, PA (Scranton, PA)

• Aug 23, 2014

• #9

Sounds like you need to open up those dampers and get more air in your firebox to make a hotter fire. If the dampers were only slightly opened, you're choking out your fire. Also make sure your stack is wide open. By the way....welcome to the forum. There's a lot of great people here willing to give you some tips with your new unit.

 

GaryHibbert

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• Aug 24, 2014

• #10

Hey Mike

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

Gary