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New smoker from Texas

post #1 of 14
Thread Starter 
I joined last year but never got around to my intro post. I'm a recent transplant to Texas from the UK and so I've lead a life deprived of smoked meats for the first 40 years of life. I'm kw attempting to make up for that as fast possible. Smoking my first pork shoulder as I type this; struggling to keep the temp down :/

So far I've smoked a few racks of ribs and a brisket so far. First ribs were very bitter as I thought more smoke equalled more flavor. I was happy with my first brisket although it probably needed another hour and a different wood. But it's all fun and good eating!
post #2 of 14

Hey nathan welcome to the site, sounds like you're starting to get a handle on this smoking thing.  Best way to get better is by doing, and learning from your mistakes.  Keep on smokin'.

post #3 of 14
Thread Starter 
Thanks Jasper! I had a panic attack during the pork smoke yesterday that it wasn't going to hit temperature. At 6.5 hours I wrapped it in foil but grill wasn't getting hot. Turns out my fire box was clogged and so the coals were suffocating. After I scraped the ash to one side I got the temp going to about 300 which got me to 190 internal bang on time after 9 hours. Finished it in the oven for another hour at 240. Crumbled off the bone when pulled; succulent and juicy. Delicious!
post #4 of 14

Welcome to the forum, Nathan!

 

Glad to have you aboard!

 

Al

post #5 of 14
Welcome from SC, Nathan. It's really good to have you on this great site. It sounds like you're off to a good start. Just practice, practice, practice, and remember, you can always eat your mistakes.

Good luck and good smokin', Joe. grilling_smilie.gif
post #6 of 14
Howdy, Nathan!

Welcome to SMF, to America and to TEXAS!!

Got your boots and hats yet?

You didn't mention what kind of smoker you're using. Care to share?

Sounds like you're making up for lost time on the smoker.

Again, welcome to the smoke!!
post #7 of 14
HELLO and welcome look forward to seeing some of your future smokes !
post #8 of 14
Thread Starter 

Yes sir, boots and hat were amongst the first purchases. After the grill :D

 

I have a Outdoor Gourmet dual fuel twin grill with an offset smoke box. Trouble is, it leaks smoke, and presumably heat as well, like a sieve. It needs constant attention to keep it on/around temperature. I've been using charcoal to get it going and then either mini logs or chunks.

 

So I'm now looking to get either a Orion Cooker (not really a smoker but maybe more versatile), currently on sale at Bass Pro, or a WSM.

post #9 of 14
Quote:
Originally Posted by nathanjwtx View Post

Yes sir, boots and hat were amongst the first purchases. After the grill :D

I have a Outdoor Gourmet dual fuel twin grill with an offset smoke box. Trouble is, it leaks smoke, and presumably heat as well, like a sieve. It needs constant attention to keep it on/around temperature. I've been using charcoal to get it going and then either mini logs or chunks.

So I'm now looking to get either a Orion Cooker (not really a smoker but maybe more versatile), currently on sale at Bass Pro, or a WSM.

Glad to hear that you saw the light on the boots and hats (a straw for summer and a felt for winter - which starts at the end of September they tell; no straws after that date).

Before you jump into a different cooker, consider getting a Weber 22.5" kettle grill. Look for the one with the ash catcher can, called a One Touch Gold, but a regular one found with a very low price will work as well except clean up afterward is a little messier. They are often advertised on CraigsList in the DFW area at very good prices (less than $50). You should also keep your eyes open for a Weber Performer grill of the same size. I saw one the other day in your area for $100 that looked new. Many of the folks here use Weber's to smoke meat. I do. I build a ring of charcoal around the outer edge of the coals grate (snake method) and put lumps of hardwood on top for smoke. I then put lit coals from my chimney starter on one end and let it burn around the perimeter. This will usually last up to 10 hours without replenishing which is more than enough for pork butts and usually will get a brisket to the right IT as well. If not, you can always add more briquettes. I highly recommend that you give this a try before deciding on another smoker. You will learn a great deal about heat control and amounts of briquettes etc that will translate well when you do go for another unit.
post #10 of 14
Thread Starter 
I love my straw hat!
Good advice rabbithutch. Can you explain snake method a bit more?

Sent from my Galaxy Nexus using Tapatalk
post #11 of 14
Here you go: A YouTube shows you how

Notice that the ring is evenly done with charcoal. I've done it as they do, carefully placing the briquettes, and I've done it just pouring them in and trying to even them out as best as I can. Both methods work. I did learn that piling it deeper makes a hotter, faster burning fire.

I also purchased a Vortex ring that I use to make the ring a bit faster. I'll leave you to google that one.

Cheers!


I bet that hat looks great with that tash!
post #12 of 14

texas.gif  Good morning and welcome to the forum, from a  hot and humid day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

 

 

Gary

post #13 of 14
Thread Starter 
Thanks Gary. I'm up in Wylie. Whereabouts are you?

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post #14 of 14
Quote:
Originally Posted by nathanjwtx View Post

Thanks Gary. I'm up in Wylie. Whereabouts are you?

Sent from my Galaxy Nexus using Tapatalk

Wide Awake Wylie        I;m just south of Tyler   (Whitehouse)

 

Gary

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