Well I finally was able to break in the ole smoker for her test run, and she was great! Here is the Q View:
Rack one and two. Rack one with MDM Rub and rack two with a St Louis style rub I came across online.
The young lady and some nice blue smoke.
Rack two. Nice pull back ;)
Rack one complete.
Good Stuff....A lunch of Champions.
Sorry about the sideways pics, for some reason they were rotated when I added them.
All in all it was a great day. Learned a ton about my smoker and what I need to do to regulate temps. I used the 3-2-1 method and did not mop or spitz during the smoke. I used Tru Cue lump charcoal and hickory chunks. Has anyone used that charcoal before? I had two bags of it and there were a ton (about 3/4 of each bag) that were really small pieces. I lost half of it out the bottom of my chimney starter. I prob wont be buying that brand again, unless I got a crap batch or something.
The built in therm is about 75 degrees off so I am glad that I went to Wally World and picked up a digital probe therm. One thing that i was surprised to find out was the change Brinkmann made to my model smoker. They changed the handles to magnetic ones (which is fine, they worked well) but the biggest change was the charcoal pan. They changed it from the normal round bowl to a square, grill wok shape and added a grate in the bottom. No holes though. So i drilled about 16 3/8 holes on each side of the square and about 10 in the bottom. I will be drilling many more in the bottom so allow the ash to fall through. I did run into a problem of a slight smothering due to the ash build up. How does everyone deal with the build up? Do you shake the pan inside the smoker or pull it out and shake it into a barrel or bucket? I can see that being a problem on a long smoke like a butt or a brisket.
Can't thank you guys enough for my successful first smoke. I've read so much valuable info here that it made this smoke go really smooth and the outcome amazing. My ole lady and my daughter send thanks your way as well. SMF is the best!