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Well, I got the bug....

post #1 of 13
Thread Starter 
Been reading a lot on here, and decided to get the SFB for my Char Grill. I bought the basket at Lowes to use for the charcoal, and I extended the exaust down to the grill with the flex pipe. I inverted the charcoal grate in the main body to use a the baffle. I bought a thermometer at Walmart for $5, it was a meat thermometer but it goes up to 600 degrees. I calibrated it in boiling water and installed it on the far end of the grill from the fire box at grill level. I am running a test now to see how temps go. Lit it about and hour and 20 minutes ago. It heated up to about 280, and has come down to around 260 at the moment. Going to try and control it some with the air intake vent. If the temps look good, gonna try and actually smoke some meat later this week, can't wait!!!PDT_Armataz_01_12.gif
post #2 of 13
Congrats ashman, hope she holds a good steady temp and you pull off some mighty fine smokes.
post #3 of 13
Sounds great. Pictures? icon_wink.gif
post #4 of 13
It looks like ya did your homework. Good luck.
post #5 of 13
Thread Starter 
Will post some pics later, it got dark here before I got the camera out.
post #6 of 13
Well done homework as mentioned earlier...I can't help but wonder: what's holding you back from smoking some ABTs or something while she's still hot from testing? icon_wink.gif

I'm just razzin' ya there...I know how the mod issues can be.

I'll await the q-view of her maiden sfb voyage into the thin blue.

Congrats on getting the bug, enjoy it 'cause it'll never die and there's no cure! HEH-HEH-HEH!!!!!!!!!

post #7 of 13
Congrats to you. Enjoy!
post #8 of 13
Thread Starter 
Well, i am gonna give it a spin this weekend. I have a turkey in the freezer, well in the frig now thawing. I am digging through brine recipes now hoping to find a good one. Hope to brine it Friday night and smoke it Saturday. This will be my first test run, and if it fails, the bird was given to me, so only out the time and charcoal. Gonna pickup a digital probe thermometer before Friday so I can get the temp just right. I will do my best to post pics.

By the way, the rig was still holding 230 degrees after 5 hours and only adding charcoal once, about 2 hours into the burn, I think it will do fine this weekend.icon_smile.gif
post #9 of 13
This one works well for poultry...

1 cup non iodized salt or 1.5 cups kosher salt
1 cup drk brown sugar
2 oranges, quartered and squeezed
2 lemons, quartered and squeezed
6 sprigs thyme
4 sprigs rosemary

2 gallons of water. I use a 5 gallon plastic bucket with a top to brine in the fridge. I have also used it with heavy ice downs if no room in fridge. Because of the lemon and orange, use a non reactive container.

Fresh herbs are key to this brine.
post #10 of 13
That's awesome. Sounds like you did a great job on the mods. Here's to a great smoke this weekend. Be sure to post some qview.
post #11 of 13
Sounds like your mods are right on target, and a good plan to get things started...that's a key ingredient to success.

You may want to toss the bird into a cooler someplace out of the way in your house/garage where temps are pretty steady. Fridge thaws of bigger birds/roasts or bulk meat packages take a long time at fridge temp. Also, your fridge temps will start to drop from the cold escaping the meat into the fridge space, making the thaw take even longer.

The problem with cooler thawing is be sure the cooler interior stays below 40* from the chilling of the meat as it thaws. I use a wireless thermometer sensor with a digital display set someplace where I walk by it often while I'm at home, just to remind me to peek at it for a little peice of mind. I place these sensors in a plastic container so as to avoid moisture damaging it. They will transmitt their signal through a plastic cooler, but not metal.

I also have a digital data-logging thermometer/hygrometer which will indicate the current/maximum/minimum temp/humidity readings. This is a great piece of insurance for fridges or the cooler thaw method...you'll know if something is getting out of hand if you check it a few times daily.

If you have trouble getting it thawed on time, you can do a rapid thaw by running a slow stream of tap water over it. This method requires nearly constant attention, but is a good last ditch effort to get the smoke started on time.

You probably know alot of this already...just a reminder...I know how easy it is to forget the little handy tricks we learn along the way, especially if we don't use them often...and to go along with the excitment of a maiden smoke...wow, that brings back alot of memories. I have CRS and I still forget some of the simplest details from time to time.

Good luck with the bird...wish I could be there to watch...oh, silly me...we have q-view! LOLOLOLOL!!!!!!!!!

post #12 of 13
You did good so far, keep it goin and don't forget the qview....PDT_Armataz_01_34.gif
post #13 of 13
welcome to the club. It's an addictive hobby that leads to overeating, lack of sleep, and dreams of sausage. I love every second of it and it sounds like you might too!
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