Q-view of my first smoke

johnnie2130

Meat Mopper

Original poster

Dec 8, 2007

233

11

Louisiana

• Dec 26, 2007

• #1

I did this and didn't prepare much at all for it. Just got my MES yesterday and couldn't wait to use it. My next smoke will use more rubs and recipes. I'm not sure how this will turn out, but I'll let you know. These are very basic pictures, but I like to see other pics so I'll post a few of my first smoke too.

Baby backs. Took membrane off, covered with mustard and put Tony Cacherie's on.





Two whole chickens. All we did was wash them, soak them in Italian dressing and add a little Tony Caherie's.

They're on the MES now and they smell really good. I'll post more pics later. These aren't pretty, but hopefully they'll taste good!

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Dec 26, 2007

• #2

Looking really good so far!

 

johnnie2130

Meat Mopper

Original poster

Thread starter

Dec 8, 2007

233

11

Louisiana

• Dec 26, 2007

• #3

Somethings not right though. See this link: http://www.smokingmeatforums.com/for...ad.php?t=12116

 

blackhawk19

Master of the Pit

OTBS Member

Jun 20, 2007

1,778

27

Troy AL

• Dec 26, 2007

• #4

Lookin good for a coon-a**

I don't know where your at but I lived in Lafayette for 2yrs, 84-86 and I really enjoyed that area and I quickly learned what a cajun 7 course dinner was. A Six-Pack and a pound of Boudain.
Good luck on your smoke!

 

johnnie2130

Meat Mopper

Original poster

Thread starter

Dec 8, 2007

233

11

Louisiana

• Dec 26, 2007

• #5

I'm about 75 miles north of New Orleans. We're about 4 hours from Lafayette.

 

roger

Smoke Blower

Sep 8, 2007

109

13

30 mi. SW of New Orleans

• Dec 26, 2007

• #6

Noway Blackhawk, that's a six pack and ten pounds of crawfish, you just don't count the 0 in da in the crawfish. haha!!

 

johnnie2130

Meat Mopper

Original poster

Thread starter

Dec 8, 2007

233

11

Louisiana

• Dec 27, 2007

• #7

Here's the finished products. It's not the prettiest pictures that have been posted here, but the food was delicious. It can be better, but it's as good as I've had, especially locally. Plus, this cost about $20 and it fed three in my family, plus I gave a chicken to my brother's family. A meal for three at the local BBQ place for three would be about $50-$60. I think I've found a new hobby and will likely be smoking something else tomorrow. Me and my dad had fun doing this. When I use Jeff's rub and sauce and follow directions better, the BBQ will only improve.

Two finished chickens



Blurry pic of baby backs. We halved the slab before smoking. It was so tender that it was in four pieces before it got off the smoker.

 

ron50

Master of the Pit

OTBS Member

SMF Premier Member

May 14, 2007

2,357

143

FL

• Dec 27, 2007

• #8

Congrat on a successful smoke. Those birds look very tasty and you got some nice pull back on those ribs. Like all of us here I am sure things will only continue to get better and better.

Congrats again!

 

brentman0110

Meat Mopper

Oct 4, 2007

216

10

• Dec 27, 2007

• #9

All looks well here!

 

fla-gypsy

Smoke Blower

Dec 22, 2007

108

10

North Florida

• Dec 27, 2007

• #10

Great looking first smoke

 

bustedluckbarbq

Master of the Pit

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Sep 28, 2007

1,052

10

Havre de Grace Maryland

• Dec 27, 2007

• #11

Turned out looking' good! Congrats!

 

smokin for life

Smoking Fanatic

OTBS Member

Apr 21, 2007

985

10

Phila.

• Dec 27, 2007

• #12

HAHAHA You're hooked now, "Hello My name is John and I'm a Smoke-a-holic". All kidding aside John, that was some good looking food. And from here on in it only gets better.

 

ds7662

Smoking Fanatic

OTBS Member

Sep 30, 2007

985

10

Richmond,VA

• Dec 27, 2007

• #13

Good Job.

 

fatback joe

Master of the Pit

OTBS Member

Jun 13, 2007

2,763

14

Hampden, MA

• Dec 27, 2007

• #14

That is about right. LOL

Good job Johnnie!!!

 

glued2it

Master of the Pit

Sep 8, 2007

1,556

11

Tulsa

• Dec 27, 2007

• #15

remember your always your own worst critic! I thought the pics looked great. We look at allot meat and what may not look pretty some, Looks beautifull to us!

It all looked real good and I can't wait to see your next smoke!

 

seaham358

Smoking Fanatic

OTBS Member

Aug 18, 2007

765

51

Hyde Park, NY

• Dec 27, 2007

• #16

Nice Smoke...
For your first smoke you took on alot... Keep them pics coming


Smoke On!!

 

wilson

Meat Mopper

Oct 4, 2007

251

10

South Eastern PA

• Dec 27, 2007

• #17

Nice Job on your first smoke!!!
Chicken looked very good!
Welcome to the smoking addicition

 

D

-devil-

Smoke Blower

Sep 6, 2007

107

10

north louisiana

• Dec 27, 2007

• #18

looked like they turned out pretty good ...

on the chickens ... they will get done a lot quicker then you think .. esp small ones ... i try to stick with ones that are around 4 lbs ... and even those are done in 4 hours on average ...

if you didn't with these birds ... try soaking them for a day in a brine mixture before you put the seasoning on them and put them in the smoker ... makes a world of difference ... (i like sticking a small onion inside the cavety as well)

i am not to familiar with the kind of smoker you have .. but what i have found out on the vents ... (for a coal burning one this is) .. the lower vent is used to control the temp ... the upper vent should be as open as possible so that the smoke can escape and not have a chance to linger around and cool off enough to leave a cresote coating on the meats (not sure if this is a problem with electrics)