Saturday Smoke Final - Disappointing w/ Qview

stonebriar

Meat Mopper

Original poster

Nov 23, 2009

281

13

Tulsa, Oklahoma

• Dec 13, 2009

• #1

Second use for new smoker!

Using Pecan.

Spare Rib pieces ready for the smoker.

Time to close the door!

One last peek while spritzing w/ Apple Juice.

Italian Sausage was out of this world, however I learned I am not a fan of Boudains...

Six hour smoke @ 172* final. Came out w/ way too much rub! I thought I used it wisely, but one could taste more rub than meat. Some family members loved them, not me. Disappointed.

My daughter loved them!

Both whole chickens came out w/ meat falling off the bone!

Very tender!

As temps cooled down, I thought I would try smoking some cheese for my first time. Exra Sharp Cheddar w/ toothpicks, Sharp Cheddar w/o toothpics.

Smoked @ no higher than 80* using Pecan and finalized w/ some Cherry. Lots of smoke. Our son tried some right out of the smoker. He said it was smoke heavy. Will "rest" in the refrigerator for two weeks. However, I am told that creates a more intense smoke after resting. If so, I am in trouble...

Thanks for looking.

 

the dude abides

Master of the Pit

OTBS Member

Jul 12, 2008

3,525

39

Des Moines, Iowa

• Dec 13, 2009

• #2

Hey it looks like you finally got this smoke posted. Congrats!

Sorry it was disappointing. At least now you know where the threshold is for the rub. So next time you can back off a bit and see if you like it that way. Hope that cheese turns out.

The sausage and chicken look delicious. Did you make the sausages?

One recommendation though... always keep your poultry on the lowest level. It really could make you sick with the raw poulty juices dripping onto the meat below.

 

stonebriar

Meat Mopper

Original poster

Thread starter

Nov 23, 2009

281

13

Tulsa, Oklahoma

• Dec 13, 2009

• #3

Thank you, Dude Abides... I didn't know that. Very much appreciated...

 

stonebriar

Meat Mopper

Original poster

Thread starter

Nov 23, 2009

281

13

Tulsa, Oklahoma

• Dec 13, 2009

• #4

No, sausages were purchased locally, rubbed w/ EVOO and melted butter...

 

chefrob

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Sep 13, 2009

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az

• Dec 13, 2009

• #5

nice smoker and always put poultry on the bottom like the Dude said. over all looks like a nice smoke! you might want to try a different rub or make yer own to suit your taste.

 

solaryellow

Master of the Pit

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Jul 26, 2009

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Orlando, FL

• Dec 13, 2009

• #6

It looks good to me. The good thing about this hobby is that you know when you didn't hit the mark but those that you are feeding rarely know it because it is so much better than what they are used to getting. Take notes on the things you did right, and modify the things that disappointed you. The more things I try the more I learn how little I really know.

Let the cheese sit for a while to mellow it. It is my understanding that it mellows over time and does not intensify.

 

stonebriar

Meat Mopper

Original poster

Thread starter

Nov 23, 2009

281

13

Tulsa, Oklahoma

• Dec 13, 2009

• #7

Solar - that is good to know. I thought I read "resting" intensifies. I sure hope you are right...

 

luvdatritip

Smoke Blower

Oct 3, 2009

77

10

So. Cal.

• Dec 13, 2009

• #8

Not sure what you've got to be disappointed about, but I'm sure you'll sort it out. You've got one of the best smokers out there, imo and I know several folks who have them & love em! I'll send you my address via pm and you can send me all the smoked goodies.

In regards to where the chicken is in the smoker that's another long running debate, but I tend to agree with this post.

http://www.smokingmeatforums.com/for...66&postcount=1

Feel free to put poultry where you're most comfortable.

 

old poi dog

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Aug 26, 2007

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Maui, Hi.

• Dec 13, 2009

• #9

Everything looks good from here. Great suggestions from all. If you haven't already, try keeping notes on each of your smokes. You can include rub you used/proportions, temperature and your initial impressions such as above. Then review them each time you prep for the next smoke. After a few smokes you'll begin to dial everything in. Have fun and keep up the great Q-Views.

 

stonebriar

Meat Mopper

Original poster

Thread starter

Nov 23, 2009

281

13

Tulsa, Oklahoma

• Dec 13, 2009

• #10

Thanks - will do.

 

smokingohiobutcher

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Jun 21, 2009

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The North Coast of Ohio

• Dec 13, 2009

• #11

I've done a few cheese smokes and tried it rightout of the smokerand thought ...damn screwed this batch up! But if you let it set wrapped it does seem to allow the smoke flavor to mellow like solar said. it also seems to soak deeper into the cheese...maybe that is what they ment by intensifying in flavor!?!?
SOB

 

stonebriar

Meat Mopper

Original poster

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Nov 23, 2009

281

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Tulsa, Oklahoma

• Dec 13, 2009

• #12

SOB - That is good logic. Thanks!

 

stonebriar

Meat Mopper

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Thread starter

Nov 23, 2009

281

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Tulsa, Oklahoma

• Dec 13, 2009

• #13

Would be nice if Apple made an APP for the iPhone that would chronicle smoking notes highlighting success/failures/adaptations.

 

old poi dog

Master of the Pit

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Aug 26, 2007

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Maui, Hi.

• Dec 13, 2009

• #14

Hmmm....someone may come along shortly with a template you can download from either this site or another site.

 

stonebriar

Meat Mopper

Original poster

Thread starter

Nov 23, 2009

281

13

Tulsa, Oklahoma

• Dec 13, 2009

• #15

Wouldn't that be sweet!

 

stonebriar

Meat Mopper

Original poster

Thread starter

Nov 23, 2009

281

13

Tulsa, Oklahoma

• Dec 14, 2009

• #16

Old Poi Dog - Do you know if there is such an App in development? Thanks.

 

meat hunter

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Feb 3, 2009

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• Dec 14, 2009

• #17

Well I think, sitting here from my chair, that everything in your cabinet looks fantastic. Sorry to hear the rub was not to your liking. Was it one overpowering ingrediant? Was it your own rub? I'd be happy to give a taste test and offer my opininion LOL.

 

stonebriar

Meat Mopper

Original poster

Thread starter

Nov 23, 2009

281

13

Tulsa, Oklahoma

• Dec 14, 2009

• #18

Meathunter -

Thanks for the compliment! This was my second smoke ever and my first attempt at ribs. After trimming, as I learned on this Forum, I spread mustard and then applied a Head Country Rub. After watching Jeff's video, I did not think I applied more than he, but it sure was pronounced on the meat! Also, I cooked for 6 hours @ 172* final, and the meat was not as tender as I hoped. Perhaps I cooked them a bit long?

Again, thanks for the compliment. That feels good!

Steve

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,019

1,776

N.E. Oklahoma

• Dec 14, 2009

• #19

Hey SB, everything looks good to me! You got great advice already. Not too much I could add that would be productive, although I wonder if a different rub might be the cure. If you followed Jeff's video pretty closely, it could be the rub, and not the amount you used. Just my .02. BTW, I sure do like those Banderas! I think I may have to have one of those for myself eventually.

 

meat hunter

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Feb 3, 2009

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• Dec 14, 2009

• #20

Well thats part of it. Its like anything you try for the first few times. You live and learn. But I will say if it were not for this forum, I would be nowhere close to where I am today with the understanding I have of smoking. You said you cooked them for 6 hours. Did you use the 3-2-1 method? Just curious as you said they did not come out as tender as you would have liked.

You know the mustard coating is a matter of preference. I have done both ways and I personally like it without the mustard. Not that the mustard leaves a taste behind, it dose not, but I too found that I could easily over coat the ribs with rub. Applying the rub to the bare ribs I find works great as the ribs will only hold so much on them. Maybe give that a whirl next time?