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2nd Smoke: 3-2-1 Success + Q View

post #1 of 17
Thread Starter 

 

On my first smoke, last Tuesday, I didn't foil the meat.  I was so paranoid about maintaining a workable temperature I refused to open the smoker until the 5th hour.

 

Today I did my 2nd smoke, the 3-2-1 way.  WOW, what a difference!  Love at first bite!

 

IMG_1894.jpg

 

I think the ABTs are done right here. First time making them.  Read a thread about them and I knew I had to make 'em!

 

Didn't have the preferable thin type bacon, and used the giganto-thick type.  They were great, but it was too much bacon (I can't believe I just typed those words).  More accurately, the bacon sort of overpowered the delicious chipolte-adobo flavored cheese center.  Jalapenos can be all over the place heat wise.  These were hot enough to make me sweat.  That's the way I like it! 

 

IMG_1899.jpg

 

Sorry these next pix aren't better.  I was using a borrowed camera, etc.

 

Tried to get the smoke ring here, but the lighting is totally bogus.  The last pictures below show the ring a little better.

 

IMG_1904.jpg

 

 

As an experiment, during the last hour I applied some BBQ sauce on the end I was planning on serving tonight.  That's the opposite, non-sauced, end in the foreground above.

 

I added more sauce before serving, but I think I'd skip adding it during the smoke and wait until after pulling them off next time.

 

IMG_1900.jpg

 

 

Do you see that gnarly hunk of meat hanging off the end of that rack?  It was like a quarter pound of meat hanging by some membrane.  I could've trimmed it off to make the rack pretty, but I figured it would cook best connected  to the rack.  It shrivelled up like some delicious burnt end type thing.  Yum!

 

 

Now, here is the key to my success: the smoker modifcation I concocted to overcome the defective lid to my smoker.

 

IMG_1891.jpg

 

Those hunks of wood are just enough to seal the smoke chamber and then everything goes according to plan

 

 

 

 IMG_1665.jpg

 

The door was rolled crooked.  There is a gap on the right edge that made temperature control impossible (for a rookie like me, anyway).

 

 

.

 

IMG_1905.jpg

 

IMG_1906.jpg

 

 

IMG_1909.jpg


Edited by wntrlnd - 8/22/10 at 9:10pm
post #2 of 17

Looks good

post #3 of 17

The best part of this is seeing guys like you who kind of did not have a good first run turn it around on the second smoke - Congratulations on a great second run - it is all positve from here

post #4 of 17
Quote:
Originally Posted by Scarbelly View Post

The best part of this is seeing guys like you who kind of did not have a good first run turn it around on the second smoke - Congratulations on a great second run - it is all positve from here


I agree!  Nice second round! 

post #5 of 17

Get ya some high temp silicone and  make a gasket for that door . Put a good ribbon of silicone on the suface where the door contacts the pit and then put a piece of plastic wrap over the silicone . close the door to shape the gasket and let it sit till it cures .open the door and remove the plastic wrap. . This should seal the gaps.

post #6 of 17
Thread Starter 

thanks for the comments and encouragement, friends!

 

and thanks for the recommendation for a better smoker fix, eman!  (excellent .sig by the way)

 

 

man, i tell you,  i just can't wait 'til my next smoke!    sooooo much fun!

 

 

post #7 of 17

Nice job!! Just my 2cents on a couple things........with the gap in your door, get a roll of Big Green egg gasket that you can buy at any egg dealer, it handles heat well and will seal up your gaps.  I also was told to use tender quick, available by the salt in the grocery store, to obtain a better smoke ring.......it works well!! Put it on a Butt for about 45 minutes the rinse it really really good and you will get an incredible ring. works well on brisket also. Have fun

post #8 of 17

Nice job, great looking ribs now keep the thin blue a flowing.

post #9 of 17

looks good,  good 2nd smoke.   Reminds me I got to make some ribs soon !

post #10 of 17

Great post and I love the mod to the lid

post #11 of 17

mysmiley.png

post #12 of 17

good job

post #13 of 17

Nice looking ribs and ABT's.  This smoking is an addition.  Please continue to post with Qview.

 

Chalee

post #14 of 17

post #15 of 17

Good looking food! You should be able to tweak the lid with a C clamp and a 2 x 4, do it in small steps moving the clamp often. Sorry for the crude drawing, I did it in paint

 

richinct-albums-smoking-picture48800-lid-fix.jpg

 

 

Or you could put a couple of these on each side

 

image_3509.jpg

post #16 of 17

Great ribs!

Nice comeback from your first round. You learn real fast!

 

Bear

post #17 of 17


 

Quote:
Originally Posted by RichInCT View Post

Good looking food! You should be able to tweak the lid with a C clamp and a 2 x 4, do it in small steps moving the clamp often. Sorry for the crude drawing, I did it in paint

 

richinct-albums-smoking-picture48800-lid-fix.jpg

 

 

Or you could put a couple of these on each side

 

image_3509.jpg

He will need to check and see if hes bottoming out with his lid, if he is he may have to bring the belly of the smoker in, reducing the curve of the lid may give him a flared out lid on the bottom, but its hard to say without seeing it in person.

 

Toggle clamp may be the best bet.
 

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