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

Discussion in 'Pork' started by wntrlnd, Aug 22, 2010.

  1. 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!


    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! 


    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.


    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.


    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.


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


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




    Last edited: Aug 22, 2010
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good [​IMG]
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    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
  4. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    I agree!  Nice second round! 
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    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.
  6. 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!

  7. 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
  8. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Nice job, great looking ribs [​IMG]now keep the thin blue a flowing.
  9. smokin dad

    smokin dad Fire Starter

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

    sqwib Smoking Guru OTBS Member

    Great post and I love the mod to the lid[​IMG]
  11. matts

    matts Smoking Fanatic

  12. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    good job [​IMG]
  13. cheapchalee

    cheapchalee Smoking Fanatic

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

  14. hannibal

    hannibal Smoke Blower

  15. richinct

    richinct Fire Starter

    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


    Or you could put a couple of these on each side

    Last edited: Aug 27, 2010
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great ribs!

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

  17. sqwib

    sqwib Smoking Guru OTBS Member

    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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