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First thread in a long time!

post #1 of 15
Thread Starter 
Tomorrow I'm breaking in a smoke hollow grill/smoker. I ran it last week with 20 briquettes and 4 splits of Apple wood. Ran strong for an hour at 230 to 250. I added a chimney flashing and expanded metal fire basket. I need some grill gasket but can't find it at local hardware stores. I'm gonna use some foil for the time being.

Butt pre rub.

[

Butt post rubb.


It'll be smoked half pecan and half Apple. Split these up tonight.


Smoker fires up at 6am tomorrow! Stay tuned!
post #2 of 15

:popcorn  Signed on.

 

Have a good smoking day.

post #3 of 15
Thread Starter 
Whew! Yeah! That was a fun night. Which lead to me being 3 hours behind schedule!



post #4 of 15
Thread Starter 
Almost ready. I'm going to let the fire settle in a bit to regulate temp and give the butt time to come a little closer to room temp.



post #5 of 15
Thread Starter 
The lid is down and won't open for another 7 hours. Keep in mind those butts are one large 9#er cut in half to decrease cooking time.

post #6 of 15

Lookin' good! Wonderful day up here near Chicago (I see you're in Illinois), great day for a smoke!

post #7 of 15

Nice start Jake!

 

Al

post #8 of 15

Hey late or not, its always a good day if you're sitting beside the smoker.

 

I'm in.

 

Gary

post #9 of 15

Pulling up a chair to watch

Richie

post #10 of 15
Thread Starter 
6 hours in and things are good. Just put some ABT's on the vertical and about to make some sauce.

post #11 of 15
Quote:
Originally Posted by jacobtia View Post

Almost ready. I'm going to let the fire settle in a bit to regulate temp and give the butt time to come a little closer to room temp.



 

 

I put meat on the smoker directly from the refer, (or a cooler if I am smoking away from the fridge).  There is some danger in allowing the meat to sit and warm to room temp also, for whatever it's worth, smoke ring develops until the IT of the meat reaches around 150*.  The longer it takes the meat to reach 150 the better the conditions for a nice smoke ring.  Not saying that the ring is indicative of good Q but it is more photogenic.

 

I allow 2 hours per Lb for butts.  If they finish quicker I consider it a gift from the BBQ gods.  They will hold quite a while double wrapped in a cooler.

 

Good looking batch of ABT's you've got going there.  Thumbs Up

post #12 of 15
Thread Starter 
Not a bad day at all! I'm very happy with the way this smoker preformed with very little mods. Enjoy the pics. I sure enjoyed the meal!











post #13 of 15

BARK!!  Thumbs Up

 

Great looking sandwich.

post #14 of 15

Jake nice job 

Richie

post #15 of 15

Looks like a terrific smoke, Jake.

 

Points.

 

Disco

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