Well I had my first smoke on my new Masterbuilt XL gas smoker. It went ok, but I'm ready to smoke more! I wasn't sure on the ambient temp so I think I might have misjudged it and dried out my ribs. I bought an oven thermometer to place inside, but the reading on it seemed to be anywhere from 50-75 degrees off from the one on the smoker. I've ordered the Maverick 732 so hopefully next time I'll be able to get the temp right. Overall the ribs were good. They were a little dry, but they had good flavor to them. I also put some pork chops on there and those turned out good, but also a little dry. I think the chops needed less time or I could have wrapped them to make them juicer.
As far as the smoker goes, I took the advice from other owners and got ride of the stock wood chip pan and water pan. I got a cast iron skillet to hold the chips/chunks and used a throw away aluminum pan as the water pan. I will need to seal the door though because there was a pretty good bit of smoke escaping from around the door. Here are some pics.
I used two different rubs. The first one was from Academy, Fiesta Rib Rub
and the 2nd one was an A-1 brand rub.
I used an A-1 one sweet and spicy rub on this one.
These are some chopped up new potatoes that I saw someone else do.
I put some Tony's on them and then some butter. I was thinking because
I did this the night before so the next morning the salt from the Tony's
had drawn out all of the moisture from the potatoes.
I did away with the stock chip pan and actually got this grate off
of my side burner on my grill. It fit perfectly over the burner, but I
would like to get one that sat up a little higher because my wood
chips did burn and turn into ash.
As you can see the smoke was escaping from around the door.
Sorry about the thumb in the pic. :)
This was the finished product. They had a great smoke ring and
the Fiesta rib rub from Academy was very tasty.
As far as the smoker goes, I took the advice from other owners and got ride of the stock wood chip pan and water pan. I got a cast iron skillet to hold the chips/chunks and used a throw away aluminum pan as the water pan. I will need to seal the door though because there was a pretty good bit of smoke escaping from around the door. Here are some pics.
I used two different rubs. The first one was from Academy, Fiesta Rib Rub
and the 2nd one was an A-1 brand rub.
I used an A-1 one sweet and spicy rub on this one.
These are some chopped up new potatoes that I saw someone else do.
I put some Tony's on them and then some butter. I was thinking because
I did this the night before so the next morning the salt from the Tony's
had drawn out all of the moisture from the potatoes.
I did away with the stock chip pan and actually got this grate off
of my side burner on my grill. It fit perfectly over the burner, but I
would like to get one that sat up a little higher because my wood
chips did burn and turn into ash.
As you can see the smoke was escaping from around the door.
Sorry about the thumb in the pic. :)
This was the finished product. They had a great smoke ring and
the Fiesta rib rub from Academy was very tasty.
