Not sure exctaly to post this but since I'm smoking 2 different kindsof meat I thought this would be a good location. If It's not the correct place, I'm sure the moderators wll put it where it goes! So here goes-
I bought a wide body Dyna-glo DGB 1890 smoker last wednesday and after taking her for her maiden voyage (fire and smoke only, no meat) that night I had planned to do 5 lb prime rib and Bacon wrapped onion ring trial, (pictures to follow).
Since I work 11a-11p as an OR nurse, and am picking up every OT hour I can due to my daughter getting married this fall, my smokin' tim is limited. Because of that, I had planned to do my initial run today, but living in Michigan presents its own unique set of circumstances. So, I woke up this morning and it was snowing! after a week of 60 degree temps, it was due, but the timing couldn't have been worse for my trial. Anyway I forged ahead and pushed forward!
Today's feast consists of a 5-6lb bone in prime rib with a coffee rub and bacon wrapped onion rings seasoned with rub abd a special organic bbq sauce. I plan on letting the rib come to 130f, and the onion rings to smoke for 2-3 hours.
So I set the coals for a minion run of Kingsford apple briquettes and brightened them up with some oak chunks. After starting the coals in my chimney, and letting thim come up to speed, I set them in the firebox and let 'er rip.
After reading on the grill/smoker forum about heat issues, I placed a tuning pan over the firebox outlet to prevent scorching and let the smoker come up to temp. After 20 minutes it wouldn't quite come into the correct range so I adjusted the tuning plate and that seemed to work. So, with the temp in the correct zone, I placed the rib roast on the center rack and the bacon wrapped onion rings on the rack above them, (to get the awesomeness of the bacon drippings all over the rib roast!) Only time will tellbut I will post pictures and a review when all is done, but I couldn't wait to get started and post this right now. Now, let's see if I can figure this picture posting thing out..
What I woke up to thismorning! 34 degrees and dropping with winds gusting to 15 mph!
The King of cuts with a coffee/spice rub. I used a robust coffee and "pork barrel BBQ" spice rub.
Bacon wrapped spanish onion rings seasoned with the "Pork Barrel BBQ" spice and "Rib Rack BBQ Sauce"
Fire box loaded minion style with the coals on the "off smoker " side and the chimney loaded and started.
Close up of the firebox load.
.
coal are almost ready!
More to follow.....
I bought a wide body Dyna-glo DGB 1890 smoker last wednesday and after taking her for her maiden voyage (fire and smoke only, no meat) that night I had planned to do 5 lb prime rib and Bacon wrapped onion ring trial, (pictures to follow).
Since I work 11a-11p as an OR nurse, and am picking up every OT hour I can due to my daughter getting married this fall, my smokin' tim is limited. Because of that, I had planned to do my initial run today, but living in Michigan presents its own unique set of circumstances. So, I woke up this morning and it was snowing! after a week of 60 degree temps, it was due, but the timing couldn't have been worse for my trial. Anyway I forged ahead and pushed forward!
Today's feast consists of a 5-6lb bone in prime rib with a coffee rub and bacon wrapped onion rings seasoned with rub abd a special organic bbq sauce. I plan on letting the rib come to 130f, and the onion rings to smoke for 2-3 hours.
So I set the coals for a minion run of Kingsford apple briquettes and brightened them up with some oak chunks. After starting the coals in my chimney, and letting thim come up to speed, I set them in the firebox and let 'er rip.
After reading on the grill/smoker forum about heat issues, I placed a tuning pan over the firebox outlet to prevent scorching and let the smoker come up to temp. After 20 minutes it wouldn't quite come into the correct range so I adjusted the tuning plate and that seemed to work. So, with the temp in the correct zone, I placed the rib roast on the center rack and the bacon wrapped onion rings on the rack above them, (to get the awesomeness of the bacon drippings all over the rib roast!) Only time will tellbut I will post pictures and a review when all is done, but I couldn't wait to get started and post this right now. Now, let's see if I can figure this picture posting thing out..
What I woke up to thismorning! 34 degrees and dropping with winds gusting to 15 mph!
The King of cuts with a coffee/spice rub. I used a robust coffee and "pork barrel BBQ" spice rub.
Bacon wrapped spanish onion rings seasoned with the "Pork Barrel BBQ" spice and "Rib Rack BBQ Sauce"
Fire box loaded minion style with the coals on the "off smoker " side and the chimney loaded and started.
Close up of the firebox load.
.
coal are almost ready!
More to follow.....