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BREAKING IN THE NEW SMOKER

post #1 of 10
Thread Starter 
Well the day has arrived. I have 2 slabs of marinating loin backs and a brand new and newly seasoned Dyna Glo 43" wide body.
Ceasar is going to smoke some ribs.



I use my own rub that I just found out is almost identical to Billbo's rub. I add some true lime granules for a bright finish on the flavor.



Mesquite chunks and water in my wood box.
post #2 of 10
Thread Starter 
Covered for longer smoke times.



Then the water pan gets a combination of apple orange and pinapple juice. Also two bottles of ZÖN beer.



Of couse the chef needs a KC Pils to help the process.

post #3 of 10
Thread Starter 
5 to 6 hours from now I will post some pics of the finished product. In the meantime I am jamming to some Five Finger Death Punch and some VOLBEAT. Good times.
post #4 of 10
Thread Starter 



Some chicken also
post #5 of 10
Looks like a great first run!
post #6 of 10

Nice, that's the way to break in the new smoker.

 

Show us some after smoke and money shots of the goodies!

post #7 of 10

Looks great so far!

 

Al

post #8 of 10
Thread Starter 


Smoke beautiful smoke
post #9 of 10
Thread Starter 


Good pull back. A little too tender as the meat just fall off the bone. The crust is AMAZING.
post #10 of 10
Thread Starter 
The crust tastes like sugar cured bacon...soooo good. Meat is juicy even though I had some cooking issues. I had to halt the cooking process twice to fix wood smoke issues. It won't happen next time.
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