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A Sunday Smoke with Q-view

post #1 of 6
Thread Starter 

I started off Sunday with a Tri Tip, ABT's and Jamaican Jerk Sausage smoked in Apple Wood.  I've been focused on trying to learn how to use a smoker, that I haven't put the time into learning how to make the rubs, or how much to use on the meat.

 

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Here's my assistant making sure I didn't leave anything in the dish

 

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Smokin

 

29a0919c_0725001220.jpg

 

After about 5 hours

 

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The final product

 

4e2dd2d3_0725001806.jpg

 

The Tri Tip was OK, not the full flavor I wanted.  I must not be using enough rub.  I'm almost out of Apple wood, but I live in an area surrounded by Almond and Apricot orchards, so I may have to make frinds with a few of the farmers.

 

The ABT's disappeared as quick as the first few came out, and the Sausage tasted good, but I'll try something different next time.  I get my sausage from Wolfsens in Gustine, CA.  There web address is http://www.wolfsensausage.com/.

 

Any tips you can give me on making my final product, would be appreciated. 

post #2 of 6

It looks good sorry your thread was hung up in moderation so long we are having some problems approving them

post #3 of 6

Looks pretty good to me...

 

What was missing in the flavor that you wanted?

 

Hickory will give more of a stronger smoke flavor than apple will.

post #4 of 6

Looks good. Nice smoke ring!

post #5 of 6
Thread Starter 

What I'm trying for is more flavor in the meat.  I've been reading, and am going to marinate the next one, then give it a rub before smoking.  I will pick up some hickory chips at Lowes.  I also have to work on extending the smoke stack out from under my patio cover.  Inside the house it smelled like smoke for 3 days even though the doors and windows where closed while I was smoking.


Edited by Richman2000 - 7/29/10 at 5:18pm
post #6 of 6

Looks fine from here !

 

Smoke in the house ! 

 

The women hate that !

 

Personally I think it smells better than flowers or air fresheners!

 

 

Bearcarver

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