or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Finally Smoking in NY - BBR & BCC
New Posts  All Forums:Forum Nav:

Finally Smoking in NY - BBR & BCC

post #1 of 15
Thread Starter 
After drooling over all the posts lately, I decided that I was going to finally get my first smoke of the season in. I have been doing lots of reading, and feel ready.

It's only 55 today, but no wind or rain, so hopefully it will go ok. Was at the store at 8:00, got 3lbs of baby backs, and a 4 pd whole chicken. Put the rub on the ribs and want to get them on at 11:00 and use the 2-2-1 method.

Not sure yet about the chicken, obviously going with the beer can, but may just do some salt, pepper and oil to get that one in. I am also going to throw a few potatoes in for good measure. If all goes well, I think I will do the same next weekend, and possibly add a fattie and some ABT's and fire up the Weber.

I will try to post some Qview later. Using the ECB, hoping for some tasty results.

Wish me luck
post #2 of 15
Thread Starter 
My first Qview - here are the ribs - rubbed and ready to go, just waiting for the smoker to get set.

post #3 of 15
Looks good so far. Don't forget the final pics.
post #4 of 15
Thread Starter 
Struggling with temp control (not much you can do with an electric). Had to add the woodchips, and after that it struggled to get back up, only @ 210 right now. I guess I should plan on a little longer for the ribs (maybe 3-2-1). I am not going to spritz them either - just want to maintain a decent temp for awhile

I dont want to add any more woodchips because the temps will drop. So - I am going to wait and add more when I wrap the ribs and put the chicken on. The ribs may not get too smokey today, but as long as I dont over/under cook them, I will consider this a success.

Next time I will do them on the Weber.

I will get some pics posted as the day goes along! Off to prep the chicken
post #5 of 15
Thread Starter 
Here is the chicken - getting ready to put this on. Hopefully @ 1:30 - still having trouble with temps, up to about 215, just have to let things go a little longer.

post #6 of 15
Looking good so far...... You could take the chicken off a little early and hit it with some high temps in the oven or on a gas grill, it will help crisp the skin up ... Happy smokes !!
post #7 of 15
Hey Joe,

We are doing similar smokes today, I have in a 7 lb. chicken and a rack of ribs. Started at 1PM and we should be eating at 6. Also making some potato salad from one of the members here and of course Dutch's baked beans. We have the same weather here in Jersey, and it's a good day to smoke up some grub as usual. Good luck with your smoke, the ribs and chicken look great.PDT_Armataz_01_01.gif
post #8 of 15
PDT_Armataz_01_34.gif That looks like a great start.

If you want a crispy skin on the chicken remember you will have to have a little hotter heat so you may want to finish on the webber since you cant get the watt burner much higher.
post #9 of 15
Thread Starter 
Decided to do the chicken on the grill with smoke rather than the ECB. Bringing the temps up a little. Also took the ribs off after @ 3hrs, and wrapped them, also now on the grill with the chicken.

Here are a few updated pics

Ribs out of the smoker (11:00 - 2:00)

Everything on the grill - a little smoke pouch for the chicken. Ribs are wrapped for the next 2 hours.

Thanks for the encouragement everyone. Back out to tend the grill
post #10 of 15
Thread Starter 
Chicken is starting to look better - probably have another hour and a half, and the Ribs have another hour wrapped, and then a little sauce and direct grillin to finish them up.
post #11 of 15
Looking good. This is the second thread today where an Electric brinkman user is saying he can't go past 210-215. You guys all need to put your heads togther and see if anyone knows some hints. Was that 215 at the grate, dome, or ??
post #12 of 15
Thread Starter 
I was measuring at the grate. I know the ECB's are not the greatest, and it has been pretty cold here today (55 in upstate NY with some wind), so I am sure it had trouble retaining the heat. I am thinking even the grill might be having a few problems - I have had it b/t 225 & 250 for the 2 hours so far.

I decided to move the ribs to the grill after 3 hours and wrapped them. I have another half hour or so for the ribs, then hopefully I can finally dig in. They have been cooking with the chicken, so the chicken has about 2 hours now on my grill. Not at 170 yet (which is when it should be pulled according the ecourse notes), so hopefully that is ready by 4 or so.
post #13 of 15
Thread Starter 
Thanks everyone for checking in on me today. I have my final pics for you. I ended up using a 3-2.5-1 for the Ribs, the ECB just never got enough heat going. Surprisingly enough, the ribs had a nice smokey flavor, I thought I was not going to get much. The Chicken was on for about 3 hours, and it came out nice and juicy. That BCC really works, thanks for the tips on the heat, doing it on the grill crisped it up nice. And the little smoke pouch seemed to do its job

By the way - my wife thinks I'm crazy for taking pictures of food. She seemed to enjoy the meal well enough - so I guess she will have to put up with it!!

Final basting on the grill

Plated and ready to eat

Thanks again - Eric
post #14 of 15
Looks great! Yeah, my family thinks taking pics of food and posting them on line is weird too. But they don't say a word. The quality of my bbqing has gone up exponentially since I started smoking, and they're quite happy to eat while I take pics.

points.gifpoints for toughing it out, thinking on your feet, and the Q-view!

post #15 of 15
Nice job Eric. Everthing looks really good. smile.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Finally Smoking in NY - BBR & BCC