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  1. 0307151943a.jpg

    0307151943a.jpg

    • kurt boutin
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    • Album: New Vertical smoker and meat location questions...
  2. kurt boutin

    New Vertical smoker and meat location questions...

    Ok...Ribs came out fine...2 hrs. at 250-260...1.5 hrs wrapped at same temp.  .5 hr bare with a layer of sauce during the last .5 hr.  2 separate racks...  Waiting on the thighs to finish up...cooking to 165...it's at 153 right now. Q-View
  3. New Vertical smoker and meat location questions...

    New Vertical smoker and meat location questions...

  4. 0307151901.jpg

    0307151901.jpg

    • kurt boutin
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    • Album: New Vertical smoker and meat location questions...
  5. 0307151904.jpg

    0307151904.jpg

    • kurt boutin
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    • Album: New Vertical smoker and meat location questions...
  6. 0307151900.jpg

    0307151900.jpg

    • kurt boutin
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    • Album: New Vertical smoker and meat location questions...
  7. kurt boutin

    New Vertical smoker and meat location questions...

    Just wrapped the ribs after 2 hrs.  They looked pretty good.  My guess is that I'll just have to shorten up my smoke time.  I just put some boneless skinless thighs on as well.  No "BEFORE" Q-view, but I will take pics of the after. Kurt
  8. kurt boutin

    New Vertical smoker and meat location questions...

    I've got 10 more minutes until the 2 hr mark...I'm going to check them then.
  9. kurt boutin

    New Vertical smoker and meat location questions...

    Oh, and, it's not exactly air tight...smoke is coming out...
  10. kurt boutin

    New Vertical smoker and meat location questions...

    Nope...i put in about 4 wood chunks in cast iron frying pan so it wouldn't catch fire from the source.
  11. kurt boutin

    New Vertical smoker and meat location questions...

    We're an hour and 10 minutes in, and the temp keeps climing...268 right now.  Growing more concerned...
  12. kurt boutin

    New Vertical smoker and meat location questions...

    Actually, I was right... 10 minutes later, it had jumped to 260....I don't want it hotter...I actually want it cooler. I was shooting for 225-230, but the temp is down as low I can can turn it. I just closed up the vent again...it was smoking plenty even before i had opened it up. I had...
  13. kurt boutin

    New Vertical smoker and meat location questions...

    Wouldn't that also raise the cooking temp??
  14. kurt boutin

    New Vertical smoker and meat location questions...

    Ok, so, in an interesting twist...I set up the smoker, and am in the middle of my first smoke in it, and the lowest temp I can get it to is about 250...not my ideal temp for ribs, but I'm going to go with it.  Upper vent is as closed as it can be... Anyone have any thoughts?  Right now, it's...
  15. kurt boutin

    How do you keep your rub from clumping up solid

    I have the clumping problem on occasion (sounds like a physical malady...) and I just throw the mixture into a small electric chopper/mixer and it breaks up the clumps pretty well.
  16. kurt boutin

    New Vertical smoker and meat location questions...

    Thanks for the reply!  I'm a 3-2-1(ish) guy when it comes to ribs.  This is going to be an adventure as it's a new smoker for me, but...I got my handy dandy Maverick 732, and away we go! :)
  17. kurt boutin

    New Vertical smoker and meat location questions...

    So I just got a new Masterbuilt 20051311 GS30D 2-Door Propane Smoker And plan on doing a couple racks of baby backs and some boneless skinless chicken thighs this weekend.  The question is:  is there an optimum position for each type of meat?   I know that the thighs won't be on the smoker...
  18. kurt boutin

    My first ABTs

    They are.   The main issue on my end is that I didn't know how my grill would work with them, apparently.  Just keep an eye on things and when the bacon is done, you're good!  Oh, and post pics because otherwise, you'll get hammered by guys here! :) Kurt
  19. kurt boutin

    My first ABTs

    Got that...everything I'd read said indirect heat, but for the last half hour or so, I put them direct and that helped.  I may play around with it a bit.
  20. kurt boutin

    My first ABTs

    I got finished near midnight last night...overall...success...issues: Bacon wasn't as cooked/crispy as I'd liked. Crab stuffing wasn't "crabby" enough...could have used more old bay seasoning.  Smokies were good.
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