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Final Pics of First Smoke-Qview

post #1 of 16
Thread Starter 
This is the end product of my first smoke. It tasted awesome. Best b-b-q I have ever done. Thank you all again for all your helpful comments.Enjoy
post #2 of 16
Looks great, all that for the first time good jobPDT_Armataz_01_37.gif
post #3 of 16
Way ta go Muscle.....What a first!!!!PDT_Armataz_01_37.gif
post #4 of 16
Nice job, very ambitious!cool.gif
post #5 of 16
Thread Starter 
Thank you all
post #6 of 16
Looks real good 69 - especially the chicken. I'm an avid fan of smoked chicken and it looks awesome. Thanks for sharing the qview; keep it up!
post #7 of 16
Nice Qview. Great looking first smoke!
post #8 of 16
Looks great! What all'dya use for rubs, seasoning, marinades, etc? Any times or methods? PDT_Armataz_01_37.gif
post #9 of 16
mmmmm....not sure what i like better...the meat or the grill lol.Great job 69PDT_Armataz_01_37.gif
post #10 of 16
Thread Starter 
We did the chicken with some basic seasonings(chili powder, red pepper, etc) it was a beer but. The beef rub was paprika, sugar, brown sugar, chili powder red pepper, salt pepper, garlic powder, and onion powder, The mop was half and half of Apple cidar vinegar and apple juice, in a spray bottle to make mopping easier.
post #11 of 16
Thread Starter 
we uised the minion method for the coals. and pecan wood. It was only about 3 pounds or so so it took about 5 hrs
post #12 of 16
hey muscleoverimports, good job! i have the exact same grill, and am just now learning how to smoke meats. question for you, did you do any modifications to your grill, or are you using it "right out of the box"? the reason i ask, looks like you were able to cook alot of meat at one time. i've only used mine once so far, (2 fattys) and i definitely noticed that the heat distribution is a concern. did you rotate postions of the meat during the cook to get everything to cook evenly, or was it a prob at all?

btw, love your user name! i'm in the process of restoring a 68' big block vette.......rick
post #13 of 16
Thread Starter 
Yea I hate Imports. My dad had a 69 roadrunner with the 383 and a four on the floor. BADDDDDD to the Bone.
Any ways. We (me and my dad) just got it it was actually out of the box at Academy so it was only like 50 dollars brand new. We havent done anything to it yet but heat distribution was bad. I saw a video on youtube of a grill like that, that was thin metal and he lined the inside of the smoke box ang grill with chimmney bricks wrapped in aluminum foil. And he made a kinda like a hood over the main hole between the two boxes to push the heat along the bottom. Nothing moved the whole time just kept everything juicy with a mop. Temp control was hard but I think that was my fault, Newbie, and not so much the grill. Other than that it worked fine. Chad
post #14 of 16
Great job on the smoke!!PDT_Armataz_01_37.gif
post #15 of 16
yep, 69' roadrunner with 383 definitely would be in the BAAAAAAAAAAD car category!

what did you mop the meat with? looks great! i'm gettin ready to do some port spare ribs, and am trying to gather all of the info i can. rick
post #16 of 16
Thread Starter 
Thats a good website i got yesterday for times and temps and what not. I used a half and half mix of Apple Cidar Vinegar and Aplle Juice to mop and put it in a spray bottle to sray it right on the meat worked wonderful. I think i sprayed to much over the smoke period cause it wasnt as crispy as i would have liked it on the outside.
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