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Greetings from Middle TN.

post #1 of 8
Thread Starter 

Well my newest obsession started on Thursday with the purchase of an el`cheapo Master Forge gasser from Lowes. I'll spend a few more bucks when I get the ins and outs of smoking figured out. But @ almost 40 years old it's time for me to take charge of the back yard cooking chores. My brothers have done most of the grilling throughout the years so I figured I could 1 up them by learning to smoke.


I seasoned the smoker and tried my first smoke the same day I got it. I put in a rack of baby back ribs cut into 2 sections. 1 section I left naked to see what hickory smoke would do to plain ribs. The other section I put some store bought rub on to see what difference it would make. Not knowing any better I used the 3-2-1 method. The 3 hour initial smoke might have been a tad to long for this type of ribs. I'll learn more as I go.


When I place the ribs in the foil I used a splash of apple wine to add some liquid to the foil pack.


The ribs came out very good all things considered. I actually liked the ones with no rub on them better than the seasoned ones. The hickory flavor was excellent to say the least. I just need to work on tenderness.


I do have a few questions......What should I do when the ribs have a thick end and an end with less meat? The thinner end actually came out the most tender. Should I place the thicker cut on a lower rack? The thicker end was great tasting but not as tender.


It seems I've found the right place for some good info. I look forward to picking the brains of a more seasoned bunch!

post #2 of 8

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #3 of 8

Welcome to the SMF forum, You came to the right place. Good people and good info.

post #4 of 8

First off welcome Damon to SMF. You'll like it here cause there are alot of really good folks that would just love to help you with anything to do with smoking. Now we like having new folks here to give a new prospective on some of the ways we do things around here. Now if you are really new then I would suggest that you sign up fir the 5-day E-course it free and it will give you the basics on smoking and a few recipes too. Here's a link to it:

then you will have a method to your newly found madness and believe me it will be a madness. Then when you start smoking things you will have to learn how to post the pictures / Qview 

here. So here's a link to a tutorial on how to post your Qview so we can see what your doing.

Now the next thing you have to do is run out and get something to smoke. Then just smoke it and if you have any questions just post  them here and we will answer all your questions that you might have. Oh yea there's no stupid questions we were all there in the beginning and we just really like to help others enjoy the fabulous smoked foods that we do. So again


Welcome to Your New Addiction

post #5 of 8
Thread Starter 

Thanks for the warm welcome guys! I'm at that stage in my life where learning is actually fun. Along with my new found hobby of smoking I have other interests such as photography, shooting and hunting.....I'll have no problems with posting Qview pics......the problems will be getting the smoking down.


Here are a couple of my favorite pics....Qview pics will soon follow!




post #6 of 8

Welcome and some great pics!

 As for the ribs , May help to put the thicker end a lil closer to the heat or you can just leave them on the smoker a lil longer .

 It really would help to know what temp you were running your smoker at.

 I know when i do BBs if i foil at all it's usually smoke at 245 - 250 2 hours, Foil for 1 hr and then back on the smoker  for 1 - 1.5 hours till done.

 I don't usually foil BBs or spares  just smoke and spray w/ apple juice / cider every 30 min. after the first hour..

 Hope this helps .

post #7 of 8
Thread Starter 

I guess I forgot to mention the temp....The smoker was a consistant 240 degrees throughout the smoking process. I didn't baste them at all but I'll remember that for next time. Keeping the larger peices of meat closer to the heat source makes sense too.


Thank you very much for the input.

post #8 of 8

Welcome aboard!  SMF is a great place as you've probably already found out.  A ton of great information and folks that are more than willing to help out.  Great pictures you posted, I can see why they'd be some of your favorites!

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