First Ever Smoke

[rjagfalvi]

I'm going to attempt my first smoke this weekend and my son requested smoked spare ribs for his birthday meal.  I will post pictures at the different stages and let you know how they turned out.  Any last minute tips?? Wish me luck!!

 

[oldschoolbbq]

Read through some of the post on Ribs and be patient , don't rush and watch for the signs,

you'll know ; and you'll be proud.

Stan

 

[rjagfalvi]

Ok...so I did the prep work and here is what is going on the smoker...more pics to come.

 

 

[jp61]

Looks like you're ready..... what kind of smoker are you using?

 

[rjagfalvi]

I was given a Brinkmann Upright smoker by my father in law so that is what I'm using.  So far about an hour and a half into it and its not going too bad...a little trouble keeping the temp up....any suggestions?
 

 

[supercenterchef]

lol...donuts?

good luck man, I'll try and monitor this thread for the next bit--just post if you need any 'during-smoke' tips!

 

[supercenterchef]

hmmm...temp...verifying with another thermometer?  windscreen?

 

[rjagfalvi]

I do have a thermometer inside the box of the smoker and it is just over 200....it goes up and down...have bottom vents open for more airflow....top vents open just a little...its coming along...just may take a little longer than I wished for
 

 

[rjagfalvi]

3 hours in...time to foil

 

 

[rjagfalvi]

Well...all done...not an awful first smoke but not the best either....much room for improvement.  Taste wise it was actually pretty good just they seemed a little too dark on the outside.  I'm thinking it is the smoker, I think maybe an offset smoker would work better.  Maybe something I need for the future.  As for now, I'll use what I have and try to keep improving.  Here is the final result.

 

 

[pvillecomp]

Looks good - if it tasted good even better. 

Don't sweat your first smoke. It takes time to learn the in's and out's of a new smoker. My first smoke on my smoker was not my best effort either.

The first 5 ribs on the racks on the right were burnt to a crisp and had to be thrown out. The rest were great! Keep experimenting and read the threads on your unit. 

 

[scarbelly]

Congrats on your first smoke = it will keep getting better with time 

 

[supercenterchef]

Doesn't look to bad from here!...is that Jeff's sauce?

 

[chef jimmyj]

lol...donuts?

good luck man, I'll try and monitor this thread for the next bit--just post if you need any 'during-smoke' tips!

Hey Doc...What you got against Donuts!?!  As soon as I can find or make some Bacon covered Maple glazed Donuts...Me the AMNPS and the Donuts are going to have a Cold Smoke Party...

...JJ

I do have a thermometer inside the box of the smoker and it is just over 200....it goes up and down...have bottom vents open for more airflow....top vents open just a little...its coming along...just may take a little longer than I wished for
 

You ribs look good and you had a good experience. I don't know what your Brinkman is fired with but I would suggest you set your vents in just the Opposite manor. Set theTop vents wide open and use the Bottom vents to control fresh air and if using wood or charcoal, your temp. There will be better and more even heat distribution, better draft and easier control. SFB work the same way, but what you have will serve you well with a bit of practice and maybe a Mod or two. Here is a bit of reading. It's a compilation of all the threads on modifying the Brinkman Vertical. Good Luck...JJ

http://www.smokingmeatforums.com/search.php?search=brinkman+vertical+mods

 

[supercenterchef]

Not to hijack, but...

Bacon covered Maple glazed Donuts

I'll expect a FedEx of that!

 

[jp61]

I'm thinking it is the smoker, I think maybe an offset smoker would work better.  Maybe something I need for the future. 

I'm going to keep repeating this quote over and over to myself........... You never know....

BTW.... the ribs look pretty good to me!

 

[pvillecomp]

lol...donuts?

good luck man, I'll try and monitor this thread for the next bit--just post if you need any 'during-smoke' tips!

Hey Doc...What you got against Donuts!?!  As soon as I can find or make some Bacon covered Maple glazed Donuts...Me the AMNPS and the Donuts are going to have a Cold Smoke Party...

...JJ

You ribs look good and you had a good experience. I don't know what your Brinkman is fired with but I would suggest you set your vents in just the Opposite manor. Set theTop vents wide open and use the Bottom vents to control fresh air and if using wood or charcoal, your temp. There will be better and more even heat distribution, better draft and easier control. SFB work the same way, but what you have will serve you well with a bit of practice and maybe a Mod or two. Here is a bit of reading. It's a compilation of all the threads on modifying the Brinkman Vertical. Good Luck...JJ

http://www.smokingmeatforums.com/search.php?search=brinkman+vertical+mods

Not to hijack, but...

I'll expect a FedEx of that!

Smoke ALL THE DONUTS

/hijack

Disclaimer: I did not make these - I just happened to find this picture on the web tonight and this thread was the first thing that popped into my mind! ;)

 

[smokinhusker]

Good looking ribs! Congrats