Hello SMF
1st post!!!! Been lurking for months.
My newest obsession is a Master built Pro model #20050412 from Home Depot. Maybe not the best choice, but it was my first choice. Affordable, Hone the craft and then buy up!!
Mods -
- King Kooker 00501 Brass Needle Valve from Amazon
- Maverick ET-733 Dual Probe Thermometer
- Lavalock High Temp Nomeex Door Gasket
- Classic Accessories Heavy Duty Smoker/Fryer Cover
- Brinkman 10" cast iron skillet for wood chip pan replacement
1st Smoke was a 10lb Pork Butt. Rub was a Black Pepper, Sea Salt, Garlic Powder, Onion Powder, Paprika mixture.
7 1/2 hours @ 225° with chunks and water pan full. Wrapped with foil after 5 hours, 2 1/2 hrs later at 203° IT, removed from smoker, wrapped in towel put in cooler for rest of 2 hrs. Turned out perfect!!! Juicy, tender, perfect smoke flavor. Sorry NO Qview pics.
2nd Smoke last weekend was two - 2lb Tri Tips with same basic rub as the Pork Butt above. probably got too aggresive with smoke. It was quite tasty and tender but on the strong side for smoke flavor. Weather Conditions were quite about cooler and windier. leading to much more adjustment on temp and smoke. results were good spice on the rub, good smoke ring, but a bit on the strong side for smoke flavor.
Learning but completely into this form of cooking. Also just bought Aaron Franklin's book to read!
I have many questions and many more posts to come!!
1st post!!!! Been lurking for months.
My newest obsession is a Master built Pro model #20050412 from Home Depot. Maybe not the best choice, but it was my first choice. Affordable, Hone the craft and then buy up!!
Mods -
- King Kooker 00501 Brass Needle Valve from Amazon
- Maverick ET-733 Dual Probe Thermometer
- Lavalock High Temp Nomeex Door Gasket
- Classic Accessories Heavy Duty Smoker/Fryer Cover
- Brinkman 10" cast iron skillet for wood chip pan replacement
1st Smoke was a 10lb Pork Butt. Rub was a Black Pepper, Sea Salt, Garlic Powder, Onion Powder, Paprika mixture.
7 1/2 hours @ 225° with chunks and water pan full. Wrapped with foil after 5 hours, 2 1/2 hrs later at 203° IT, removed from smoker, wrapped in towel put in cooler for rest of 2 hrs. Turned out perfect!!! Juicy, tender, perfect smoke flavor. Sorry NO Qview pics.
2nd Smoke last weekend was two - 2lb Tri Tips with same basic rub as the Pork Butt above. probably got too aggresive with smoke. It was quite tasty and tender but on the strong side for smoke flavor. Weather Conditions were quite about cooler and windier. leading to much more adjustment on temp and smoke. results were good spice on the rub, good smoke ring, but a bit on the strong side for smoke flavor.
Learning but completely into this form of cooking. Also just bought Aaron Franklin's book to read!
I have many questions and many more posts to come!!
