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First smoke. Not terribly successsfull but...

post #1 of 10
Thread Starter 
So, I had a brand new smoker/grill, some Country Cut Ribs, a great rub, Royal Oak lump Charcoal, OS wireless thermometer and lots of time...

The smoke gods had other plans.

The fatty turned out GREAT.

Gonna have to split this up into 2 posts...Lots of pics

The meat 5 lbs of Country cut ribs.

Rubbed up

The fatty fixins. TN pride mild was ALL the grocery had.

Taking shape

The soldiers have their orders. Notice position of probe...HUGE mistake.

Pretty good smoke I think.

Oregon Scientific talking wireless thermometer.

Been wanting to try this for a long time.

Turns out the fire was a bit too hot.

post #2 of 10
Thread Starter 
About 1/4 way through

The fatty....YUMM!!

Fatty turned out GREAT. was so yummy.

The ribs on the other hand...Did not even bother taking a picture. Turns out with no MODS (wanted to do it clean the first time) where I had the probe was much colder than where the meat was cooking.

The smoking gods wanted their share that day.

Oh well...Second smoke turned out better...Will post that in the poultry section.

post #3 of 10
You did a good job kingfish! That fattie is making me hungry!!PDT_Armataz_01_34.gificon_mrgreen.gif
post #4 of 10
Kingfish fatty looks great!PDT_Armataz_01_37.gif Try the mods, they make a huge difference.
post #5 of 10
Well, lookie what ya learned! Least it wasn't a whole brisket or a prime.

BUT how was the Hobgoblin? I had that years ago...seems I remember a sweet STRONG smooth ale... with a great head...fine bead and dense.
post #6 of 10
Thread Starter 
Yeah, learned alot that first smoke.

The Hobgoblin was GREAT!! Not sure about the head as I didn't pour any. Yeah, it is a little sweet, fairly strong, and lots of flavor.
post #7 of 10
Nobody master's their pit first time out.........ya done good, learn from your mistake's and move on!! Nice job on the pic's!!biggrin.gif
post #8 of 10
And then even once you got your smoker %100 figured out, you find a new way to screw up a cook. LOL It happens.

Like they said, learn from it and keep on smoking.
post #9 of 10
Thread Starter 
Thank you all very much.

I really enjoy hangin out with the smoke.

You know, you can read all day long but until you try it, it doesn't make nearly as much sense. I now understand a lot better.

There will not be a time when there is smoke coming out of the stack on my smoker that there will not be a fatty under the hood. I pulled that one at 160° am going to try the next one at 170°. I like my sausage a little more firm. The cheddar was good-glad I used sharp. I don't think mild would have enough flavor to add anything to the smoke and sausage flavors.

For the pics, am using a Cannon PowerShot A720 IS 8mp digi on highest settings. I just run the pics through PIXresizer-(freeware batch resizer) to cut the size down from ~2.5mg to under 100k.

Oh and the lump Charcoal. Will never go back to Kingsford. The lump starts MUCH easier, is ready really fast, has almost no ash, and is hot. Found the Royal Oak at WM. $5 for #10. Still can't find any Apple chunks though. Is Apple available in central Alabama?

post #10 of 10
Check the phone book for orchards...good source for trimmings/storm damage...etc.
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