- Dec 13, 2016
- 28
- 10
Hello all. Been reading from the back ground for a week or so. Just bought my first smoker master built 30inch vertical propane. I knew pretty well nothing until starting to read these threads thank you..
Anyway yesterday did my first smoking and kept notes in my phone notepad. Thought I would share and you guys could let me know if and when I went wrong. Or how i could improve.
It turned out great so i did something right.
sorry if this is to long to bother reading but im going to copy right from my note pad. No editing just the real deal lol. Some might not even make sense.
1st smoke
Ribs (4 racks baby back)
chicken thighs 8
New propane tank at start of this smoking session.
Hickory, water tray full water/coffee
-5 outside, windy
Started smoker 12:30ish put wood chips on 12:40.
Started 12:50pm ribs in 225 F.
Smoker wrapped in fire cloth.
1:05 smoke seems to have settled not billowing out anymore. Temp at 225f
1:20 added wood chips. Prob could have waited another 10min.
1:42 temp had went up to 300f. Added tomatoes/peppers/onions to bottom rack for salsa and left heat blanket unclipped at the front to try to hold temp down a but. Smoke seems just right. No flare ups as of yet. Using cast iron pan with tight tin foil and three holes right in place of stock wood chip dish.
2:00 added wood chips temp was at 225f. Prob could have waitied another 10min for wood chips. Ribs look like cooking a bit faster than expected. Veggies just starting to show some signs of cooking.
2:20 temp 225f. Smoke looks/smells just right to me.
2:35 temp up at 300f again. I clipped front fire cloth wrap again. That seems to hold heat in to well. Leave open. Found some of wrap covering back vent prob some of temp rising issue. Took opportunity to cool it a bit and added wood chips. Veggies for salsa are ready to come out. Will pull them when i wrap ribs at 3:00.
3:10 pulled ribs to wrap them. Look alittle burnt (bottom rack was the worst) but not sure how they are suppose to look. Veggies should have come off about 20min ago. Dumped ashes out of cast iron, wood chips looked like charcoal wuth white ash on them (is this right). Put ribs back in wrapped. Also added chicken legs on bottom rack and put cast iron pan back on burner with dry wood chips in it. See how that works.
3:35 wood chips did mot flare up. More amoke than before and smell is stronger. Heat got uo towards 300. I opened up wrap and pulled it back from door edge. Heat settled back down. Wind has stopped so maybe wrap is to much now.
4:00 temp holding at 225. i like the way the wood chips smoke without tin foil over top. Seem to burn right down to ashes. Added wood chips. Chicken is getting color to skin already.
4:40 temp 225f unwrapped ribs put sweet baby ryes on them and back on rack. Sweet baby ryes on chicken and left alone. Added wood chips (wood chips gone right to ash no foil is a better way) added cashews to foil dish and put on edge of water tray. Lost alot of temp, wrapped up with fire cloth to try to gain temp back quick. Ribs felt pretty done.
4:53 back to 250f unwarp cloth a bit. And turned down propane to low.
5:00 moved cashews to top rack. Could hear grease frying in water pan. Had to add water to water tray was almost empty.
5:30 pulled everything chicken was 165f ribs bent to 90 and had to be bit off the bone. One rib rack that had been on the bottom rack was burnt beyond being able to eat. Wierd cause was the only thing that was lost.
Anyway yesterday did my first smoking and kept notes in my phone notepad. Thought I would share and you guys could let me know if and when I went wrong. Or how i could improve.
It turned out great so i did something right.
sorry if this is to long to bother reading but im going to copy right from my note pad. No editing just the real deal lol. Some might not even make sense.
1st smoke
Ribs (4 racks baby back)
chicken thighs 8
New propane tank at start of this smoking session.
Hickory, water tray full water/coffee
-5 outside, windy
Started smoker 12:30ish put wood chips on 12:40.
Started 12:50pm ribs in 225 F.
Smoker wrapped in fire cloth.
1:05 smoke seems to have settled not billowing out anymore. Temp at 225f
1:20 added wood chips. Prob could have waited another 10min.
1:42 temp had went up to 300f. Added tomatoes/peppers/onions to bottom rack for salsa and left heat blanket unclipped at the front to try to hold temp down a but. Smoke seems just right. No flare ups as of yet. Using cast iron pan with tight tin foil and three holes right in place of stock wood chip dish.
2:00 added wood chips temp was at 225f. Prob could have waitied another 10min for wood chips. Ribs look like cooking a bit faster than expected. Veggies just starting to show some signs of cooking.
2:20 temp 225f. Smoke looks/smells just right to me.
2:35 temp up at 300f again. I clipped front fire cloth wrap again. That seems to hold heat in to well. Leave open. Found some of wrap covering back vent prob some of temp rising issue. Took opportunity to cool it a bit and added wood chips. Veggies for salsa are ready to come out. Will pull them when i wrap ribs at 3:00.
3:10 pulled ribs to wrap them. Look alittle burnt (bottom rack was the worst) but not sure how they are suppose to look. Veggies should have come off about 20min ago. Dumped ashes out of cast iron, wood chips looked like charcoal wuth white ash on them (is this right). Put ribs back in wrapped. Also added chicken legs on bottom rack and put cast iron pan back on burner with dry wood chips in it. See how that works.
3:35 wood chips did mot flare up. More amoke than before and smell is stronger. Heat got uo towards 300. I opened up wrap and pulled it back from door edge. Heat settled back down. Wind has stopped so maybe wrap is to much now.
4:00 temp holding at 225. i like the way the wood chips smoke without tin foil over top. Seem to burn right down to ashes. Added wood chips. Chicken is getting color to skin already.
4:40 temp 225f unwrapped ribs put sweet baby ryes on them and back on rack. Sweet baby ryes on chicken and left alone. Added wood chips (wood chips gone right to ash no foil is a better way) added cashews to foil dish and put on edge of water tray. Lost alot of temp, wrapped up with fire cloth to try to gain temp back quick. Ribs felt pretty done.
4:53 back to 250f unwarp cloth a bit. And turned down propane to low.
5:00 moved cashews to top rack. Could hear grease frying in water pan. Had to add water to water tray was almost empty.
5:30 pulled everything chicken was 165f ribs bent to 90 and had to be bit off the bone. One rib rack that had been on the bottom rack was burnt beyond being able to eat. Wierd cause was the only thing that was lost.
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