I joined this forum on Jan. 3, 2007. Needless to say, I read the posts with an eye to getting into the smokin' thing. Had hoped to do so long ago, but my wife became ill and passed away in June of '07. Really hadn't looked at the forum again until early August of this year.
Went out and bought a Smoke Hollow Gas Smoker about then and my son-in-law and I seasoned it prior to leaving on a 2 week trip to Maine. After returning, I invited my son and my 2 daughters and their families over for some smoked Q. I spent the entire day before (about 9 hours) smoking a 6 pound brisket and a couple of slabs of baby backs.
T'was my first Q and I wasn't really too sure of what I was doing, but I tried to follow the advice and tips I had read about on the forum. The Smoke Hollow smoker performed flawlessly, keeping a steady 220 to 230 degrees all day... after I did fair amount of gas valve twitching and vent adjusting, that is. Once I got it figured out, it stayed very steady.
The menu was:
Brisket
Baby Back Ribs
Smoke in the Holler Beans (from a recipe by one of the forum members, maybe Dutch?)
Corn on the Cob ( finest I have had in a long time!)
Potato Salad
Green Salad
St. Louis Red Sauce on the side (Made the sauce from scratch)
and of course, drinks to please.
Well, the consensus of opinion was that the brisket was great but the ribs were awesome!
I had to agree. I smoked the ribs using the 3-2-1 plan. Actually, it was about 4 1/2 hours and I pulled them out at 172 degrees internal temp. The brisket smoked for about 8 1/2 hours total. At 180 degrees, I foiled it and then took it up to 200 degrees.
All the meat was prepared with a dry rub (no mop or sauce) and I spritzed it frequently with apple juice. During foiling, I pretty much doused the meat with apple juice before closing up the packet. I smoked the whole shebang with apple wood.
Thanks to all of you, my first Q was really good and personally very satisfying to me. And I had a wonderful day with my kids and grandkids!
Went out and bought a Smoke Hollow Gas Smoker about then and my son-in-law and I seasoned it prior to leaving on a 2 week trip to Maine. After returning, I invited my son and my 2 daughters and their families over for some smoked Q. I spent the entire day before (about 9 hours) smoking a 6 pound brisket and a couple of slabs of baby backs.
T'was my first Q and I wasn't really too sure of what I was doing, but I tried to follow the advice and tips I had read about on the forum. The Smoke Hollow smoker performed flawlessly, keeping a steady 220 to 230 degrees all day... after I did fair amount of gas valve twitching and vent adjusting, that is. Once I got it figured out, it stayed very steady.
The menu was:
Brisket
Baby Back Ribs
Smoke in the Holler Beans (from a recipe by one of the forum members, maybe Dutch?)
Corn on the Cob ( finest I have had in a long time!)
Potato Salad
Green Salad
St. Louis Red Sauce on the side (Made the sauce from scratch)
and of course, drinks to please.
Well, the consensus of opinion was that the brisket was great but the ribs were awesome!
I had to agree. I smoked the ribs using the 3-2-1 plan. Actually, it was about 4 1/2 hours and I pulled them out at 172 degrees internal temp. The brisket smoked for about 8 1/2 hours total. At 180 degrees, I foiled it and then took it up to 200 degrees.
All the meat was prepared with a dry rub (no mop or sauce) and I spritzed it frequently with apple juice. During foiling, I pretty much doused the meat with apple juice before closing up the packet. I smoked the whole shebang with apple wood.
Thanks to all of you, my first Q was really good and personally very satisfying to me. And I had a wonderful day with my kids and grandkids!
