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My first smoke!

post #1 of 5
Thread Starter 

First, I want to say THANK YOU to all the forum members that gave advice - I appreciate it!

 

The night before I used Jeff's Texas Rub on the 8lb brisket and Jeff's Naked Rub for the Pork Spare Ribs.  I also made his sauce for dipping!

 

Woke up early and had the brisket on at about 6:15 AM.  One member told me to add chips when you cannot smell the sweet smell of the wood...what a smell!

At around 9:45 AM I added more wood chips...Had a little trouble with the IGrill and temps.  

At 12:00 PM I added the ribs

 

Everything came out great and everybody loved everything!  I am hooked!

Some issues:

I think I left the Brisket on a little too long - took out of the smoker at 4:00 because the Igrill was showing like 240...BUT it was still great tasting.  

 

So, I am very pleased on how it turned out, again, thank you to the forum members for your help!

 

Question, what do I clean and such and how the smoker after todays smoke?  Monday I am going to tackle wings for the game!

 

 

 

 

 

 

post #2 of 5

congratulation_graphics_2.gif

You didn't say what size brisket it was or what temp your pit was running.

For that you getpb.gif. That is not enough info.

Then you ask how to clean your pit. What kind of pit is it?

For that you will getBottom.gif.

If I had more info I could give you a better answer. Clean the racks and glass if it has it. If you are burning wood or charcoal clean it out after every smoke.  water pan clean. 

Happy smoken.:beercheer:

David

post #3 of 5
Thread Starter 
Ohhh, I listed the Brisket at 8lb

I have a master forge vertical gas smoker
The gauge was saying around 215-230 - had the knob on the lowest setting

I had the probe on the grate and it kept reading 270-300...when I insert the probe around 10:00 am is said 201 degrees, I just don't know if that was because the probe was already in the smoker
post #4 of 5
Quote:
Originally Posted by CoachWalrich View Post

Ohhh, I listed the Brisket at 8lb

I have a master forge vertical gas smoker
The gauge was saying around 215-230 - had the knob on the lowest setting

I had the probe on the grate and it kept reading 270-300...when I insert the probe around 10:00 am is said 201 degrees, I just don't know if that was because the probe was already in the smoker

Find the actual temp of the grate. Then if you need to go lower look in the mod section. I Can't help you any more with gas smokers other than You have to know temps. IT is how you make great Q you also must learn patience.

Happy smoken.

David

post #5 of 5

Coach , if you are running temps. higher than you can adjust to , look for a "Needle Valve" to put in -line of the Fuel. You can get great control this way.

 

We highly recommend you purchace a "GOOD" thermometer , Maverick 733 is excellent , dual leads ( one for chamber heat and one in the middle of the meat mass for true IMT measurement) .

 

And practice my 'Matra' . . .

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