Fired up the new smoker. Lump charcoal, hickory & apple for smoke. It came up to 250 deg. F quick. Closed down the lower dampers to 3/4" on each side, top damper open 1 1/2". Filled the water pan.
Ambient temp. 78 deg. F., rain off & on, breezy. Humidity thick enough to cut with a knife. Toes are growing webbing between them.
The "thermometer" on the door of the smoker is a decoration only, useless. Inserted my long stem thermometer in the top damper opening to monitor internal smoker temp.
Top rack got thick cut boneless porkchops, brined overnight in 1 qt. apple juice, 1 qt. water, 1/3 cup pickling salt, 1/2 teaspoon crushed garlic, 1/2 lime sliced thin. Put them in ziploc bag.
Center rack got the rest of the porkchops and two country style pork ribs. I painted the country style ribs with Worcestershire sauce and coated them with rub, wrapped and overnighted in the "refreshment center" in the garage. Put the rest of the country style ribs on the bottom rack. Inserted the remote thermometer probe in the largest rib. Starting temp. 52 deg. F.
Closed the door and went about other chores. Made a batch of Mike's BBQ Beans and Mike's Creamy Cole Slaw, had "something cool to drink".
Checked back frequently to see how the temperature was doing, the smoker settled in at 231 deg. F. and stayed within plus/minus 2 deg. the whole smoke. Really happy with that, like the damper regulation.
Pulled the chops after three hours and 3 spritzs with apple juice. They were pretty good but a bit salty. Need to adjust the brine salt.
The country style ribs turned out super! Really tasty, moist.
I also did a beer butt chicken yesterday, almost 5 pounder! Threw it in.
Pics attached -
Ambient temp. 78 deg. F., rain off & on, breezy. Humidity thick enough to cut with a knife. Toes are growing webbing between them.
The "thermometer" on the door of the smoker is a decoration only, useless. Inserted my long stem thermometer in the top damper opening to monitor internal smoker temp.
Top rack got thick cut boneless porkchops, brined overnight in 1 qt. apple juice, 1 qt. water, 1/3 cup pickling salt, 1/2 teaspoon crushed garlic, 1/2 lime sliced thin. Put them in ziploc bag.
Center rack got the rest of the porkchops and two country style pork ribs. I painted the country style ribs with Worcestershire sauce and coated them with rub, wrapped and overnighted in the "refreshment center" in the garage. Put the rest of the country style ribs on the bottom rack. Inserted the remote thermometer probe in the largest rib. Starting temp. 52 deg. F.
Closed the door and went about other chores. Made a batch of Mike's BBQ Beans and Mike's Creamy Cole Slaw, had "something cool to drink".
Checked back frequently to see how the temperature was doing, the smoker settled in at 231 deg. F. and stayed within plus/minus 2 deg. the whole smoke. Really happy with that, like the damper regulation.
Pulled the chops after three hours and 3 spritzs with apple juice. They were pretty good but a bit salty. Need to adjust the brine salt.
The country style ribs turned out super! Really tasty, moist.
I also did a beer butt chicken yesterday, almost 5 pounder! Threw it in.
Pics attached -
