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Planning First Smoke--Three Questions Please
Ok, so I got home from work before dark, and pulled the smoker out of the garage for some pix. Weather is calling for a cold night by Texas standards, with a low of 36. In my case I am hoping that's a good thing, as I think it'll be easier to maintain smokin' temps if it's cold, than if it's... -
Planning First Smoke--Three Questions Please
speaking of beans... I liked the suggestion to put them on the bottom rack to catch some of the drippings... but I'm going to start the butt tonight for tomorrow's dinner. Surely the beans don't go in for 18 hours! I was thinking of putting the beans and the jalapeno peppers in at about 2PM... -
Planning First Smoke--Three Questions Please
I will take more pix Gary!! I hope to get home before dark-thirty tonight, in which case I plan on showing the setup, and then of course progress of the cook itself. Tonight I'll assemble the fattie too, but that won't go in until a few hours before breakfast time. Then the japaneo peppers... -
Planning First Smoke--Three Questions Please
Ok guys & gals, food prep started last night with the butt rub (hehe). I'm using a recipe that a friend gave me. To have used this twice before, and even our 11 yr old who doesn't really like many proteins liked this the last time. Here is the recipe for the rub: 1/4 cup dark brown sugar 1/4... -
Planning First Smoke--Three Questions Please
- statgeek
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Planning First Smoke--Three Questions Please
You had me a bit scared there with that long of a cook! Thankfully, when we say "it's cold" in the Houston area, we mean that we can't wear shorts and a t-shirt! -
Planning First Smoke--Three Questions Please
Lots of good advice here too! I had heard about fine-tuning these LP valves, but hadn't looked into it in much detail yet. Thanks for that link--hopefully I can follow it! But I won't have time to do that before this cook. I like your ideas about which shelves to use. While I am a... -
Planning First Smoke--Three Questions Please
Um... so what is "qview?" -
Planning First Smoke--Three Questions Please
Wow--you all are providing great suggestions. I'm really glad that I found this forum, though I suspect if I get much more help, I may feel guilty for claiming to be the chef this weekend! ...nah... I'll still claim credit!! I'm following Timerjet's advice on making foil packs for the wood... -
Planning First Smoke--Three Questions Please
Oh... and my"air" thermometer question... Here's one of the digital thermometers that I have on order. http://tinyurl.com/ncplncz If you don't want to go to Amazon to look at that, here's the description. I colored the text referring to the MEAT probe blue, and the BBQ (what I called "air")... -
Planning First Smoke--Three Questions Please
Ok guys, thanks a ton! I'll start earlier on the pork and cook it to 200-205 instead of 195. I agree that nobody wants to sit around and wait for dinner, so I'll give myself 14 hours of smoke time. I like the idea of wrapping it in foil and towels and tossing in a cooler if it's done early... -
Planning First Smoke--Three Questions Please
OK guys... I've done some reading here on the forum, ran my new LP smoker through the paces to burn off whatever manufacturing crap may have been on the walls. I discovered that the doors on my smoker could use a little help (leaking out smoke), so I ordered and installed high temp door seal... -
Newbie to the forum
Well now that I live in Texas...I've been exposed to some excellent smoked meats and am going to try my hand. I've had small successes over the years-first with an elec upright barrel style, and more recently with an LP grill that had a small "smoker" (more like an oven) that occupied the space...
