Finally got my smoker together

[chillwill007]

So after buying it a couple weeks ago I finally got around to putting it together. Its the char-broil american gourmet deluxe. Had to fix my stair way to the back porch 1st and had my cousins husband help me with that and the grill. While she watched my son at her house. 1st off it looked pretty sturdy to me. Although I thought there was a lot of gaps it actually didnt leak as much smoke as I thought it would. Assambly went along pretty easy too with the extra set of hands. Except for him dropping 1 of the small bolts and losing it. But nothing a quick run to swanson around the corner from didnt fix for 20¢.
I bought a big can of crisco from my BJ's (which is our Sams club/Cosco) and one of those BBQ Wok things to use as my charcoal basket for $10. That beats $40 for the horizan basket which i'll get down the road once I get this smoking thing down. I bought some natural wood charcoal from walmart and set off back home to season the grill.

We slathered her up inside and out with the crisco around 8:15ish and still got it going now at 10:30. Wasnt bad got up to 200° quickly wit like 3/4 of a chimmney of charcoal. And after opening up the dampner got her up to a sold 250°.

To late to throw anything on so im gonna let it ash out cool down and then cover her for the night.

What yall think is a good starter meat to use? My wife got 2 little pork loin roasts, the ones that are packed in an onion & garlic marinade. There only 1.5 lbs each so I think I might do those 1st some time this week but dont know If I should rub them down or not. Thinking my next item might be some baby back ribs. Lookes like I might be able to put 3 or 4 of them in at once.

Sorry for the long ramble but I was in the sun to long today :-) & im doing this on my phone while trying to put my son to sleep

 

[meateater]

 I'd go with something fatty like a pork butt or a chuck roast at first or some chicken parts. Those pork products you have are Pork Tenderloins and will dry out fast, I would wrap them in bacon to keep them moist, . Alright I'll shut up now. 

 

[chillwill007]

No need to shut up I apreciate any info especially after reading my long post. My wife works at shoprite and I had her ask her butcher and he said this week bostan butts r on sale for 1.49 a lb so I plan on getting one of them.

 

[bmbrboi]

I did a 10lb boston butt for my first smoke and it came out great! From what I have heard and read, Pork is pretty forgiving. You'll want a butt with a good bit of fat across the top. Then slather it up with your favorite rub and toss her in!

Ash

 

[SmokinAl]

You can't go wrong with beer can chicken for a first try. It's cheap & easy.

The loins you have, have a tendency to dry out, so don't overcook them.

No more than 145 IT.

You may want to wrap them in bacon to keep them moist.

 

[chillwill007]

Thanx for the temp tip. I figured they shouldnt take to long. I was holding a consistant 200° at the fair end from the firebox so I figured a couple hours on that end would do them good. I think I might do 1 with bacon and on with out just to see the diffrance. Besides the wife isnt to found of bacon anyways.

 

[chillwill007]

O ya do u think I should spray them down with some apple juice/apple cider vinager mix? Or since it was packed in the onion/garlic marande I should just leave it? Should I rub them?

 

[terry colwell]

I would cook the loins since you have them,, plus the two packs are pretty cheap to learn on. When I cook them I season with whatever flavor your going with and wrap in foil, cook with indirect heat till  In. Temp,is 140, open foil pack , being careful not to spill the juices and take out and grill over hot coals till its done on the outside like you like. the darker you go the dryer you go tho... You can always pull it out of the foil around 100 120 then cook over the flames till it has the grill marks your after,, just keep the meat thermo handy..

 

[mballi3011]

First off welcome to SMF. Now for your first smoke I would recommend a the butt. If you can get them for 1.49 lb I'd buy a sh--- load of them. They are a good and long smoke but very forgiving smoke at the sametime. You can go wrong in some ways and still fix the meat. So you will learn alot about temp control while you are making one of the best parts of BBQ. Now you could have the best of both worlds here with the wife working at the food store. Now go get some meat and get to smoking. Oh yea don't forget the Q-view. K  

 

[chillwill007]

Ya shes been there for 10 yrs. Sheruns the back office and money but they all love her so they get here what ever she wants freash. Even cut it up any way she asks. Plus she knows a week b4 they go on sale and along with the smoker we bought a 7.0 cubic foot freezer chest ;-) so deffinantly tring to stock up on smoe meats

 

[SmokinAl]

O ya do u think I should spray them down with some apple juice/apple cider vinager mix? Or since it was packed in the onion/garlic marande I should just leave it? Should I rub them?

Just leave them the way they are, the marinade will help keep them moist. They will cook so fast that you won't need to spray them. I would not use any rub.

 

[oldschoolbbq]

Chillywood

to the forum.As Smokinal said,do some imnexpensive etuff until you get your MOJO going.Then as you learn your pit,you can go for the bigger stuff:

 

[chillwill007]

Man old school that meat looks so good I want to eat that now :-\

Do u guys think I should put those lil pork loins on the warming rack to smoke in stead of the regular grates? Then maybe they wont dry out so fast.

 

[masterofmymeat]

I have the exact same smoker as you have. I think I'd put them on the regular grates. Like SmokinAl says,

pay closer attention to your temps than anything. Also, anything wrapped in bacon is good stuff.

Don't forget the pics (Qview)...and Welcome to the greatest forum ever...James