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anyone else smoking tonight? Q-View

post #1 of 18
Thread Starter 
It’s a night of firsts for me first q-view, first time smoking on the new smoker, and first fattys.

Will update as night goes on.
post #2 of 18

Yeah baby!!!

Looks great already, can't wait for the rest of the pics! Make sure you put a spot light on that tbs coming out of your new pride and joy:-)
post #3 of 18
Thread Starter 
Unfortunately a friend has my painter’s lights but I have a 10M candle power flash light set up so I can read all the thermos.

I have them smoking at around 230 -250 depending on which thermo I am reading. What is a good internal temp to pull them?
post #4 of 18
looks like your off to a great start, I'm just grillin tonight but I'm sure to have a shoulder in the smoke monday or tuesday.
post #5 of 18
Pull em off at 160 and begin the fest!!
post #6 of 18

What bubba said

What bubba said, but save one slice for breakfast!!!!
post #7 of 18
Thread Starter 
Cant do it for breakfast tomorrow is friday.
1hr in

Smoke look good or too white?
post #8 of 18
Those are some of the best fatty's i've seen
post #9 of 18
Those are looking good, waiting for the final pics.
post #10 of 18
Thread Starter 
2 hours in

2.5 hours and 170 temp

post #11 of 18
way to go neen's chedda bacon fatty woohooo , and for some odd reason i thought of a foghat song when i seen the stack pic......lookin good either way great qview and i bet that's tastin pretty dang goood
post #12 of 18
Great looking fatty my boy...Nice work. PDT_Armataz_01_37.gif
post #13 of 18
Thread Starter 
Everyone loves them only problem is I wasn’t paying attention when I was shopping and grabbed low fat cheese and it didn’t melt right.
post #14 of 18
Low problem now each slice is only 7000 calories instead of 8000 calories. icon_rolleyes.gif
post #15 of 18

They Look nice neens...

...Did you get a good smoked flavor? What did you burn for wood? How is the temperature control working out for you? Enjoy:-)

post #16 of 18
Thread Starter 
Wasn’t that great of a smoke flavor really mellow where as I like it to be some what strong, two factors lead to it. I used maple bacon which kind of overpowered the smoke flavor and I using a weak birch wood because my apple isn’t seasoned up yet. The temp control was very good considering the conditions, around 15* and some pretty nasty wind gusts. Meat came off the smoker kind of late because I was playing with the vents to see just how the heat would respond. Also I wasn’t too impressed with the store bought sausage. Next time we make up some for the restaurant I am going to bag some before we put in the seasonings and make my own batch of breakfast sausage up.

I don’t know if it was because of the cold or one of the oven thermos I got is miscalibrated but I had them set up maybe about 3” away from the meat on each side and the one closest to the fire box was very much hotter than the one further away. I had thought at first it was just because closer to the box would mean hotter but then I noticed the tel-tru mounted in the unit read the same temp as the thermo near the fire box.
post #17 of 18
No more bacon on mine, I want everything to taste like smoke, not just the bacon. Someone out there did it right ,Can't remember who it was but they fried the bacon first then put it in the fatty, looked great, there is Qview on them somewhere, gonna have to try it like that. Although there is no such thing as a bad fatty. Urs look delicious!!!
post #18 of 18
Man that looks good! Great pictures
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