icepik1234
Newbie
Howdy Yall,
New to the site. New to smoking as well. Born and raised in Memphis. 23 years old. I work in Home Theater sales. I've had a good bit of experience with smoked meat living in a bbq mecca. Have some professional experience as a prep cook in a restaraunt. I decided I didnt want to mess with a deep fryer this Thanksgiving and that I would try out smoking. I picked up a Masterbuilt vertical propane smoker and quickly fell in love. I have so far only done 2 cooks. One was the Thanksgiving turkey and the other: a couple racks of ribs(pics below). I have made a couple small mods to the Masterbuilt and plan to make some more. Instead of using the stock wood pan i found a old cast iron skillet. It keeps the chips much slower. I also changed out the stock water tray(it sucks and is way too small). Lastly I picked up a Taylor probe thermometer that I run through the back and suspend off an unused rack. The door thermometer seemed to be way off. Anyways I just wanted to say hey to everyone.
The turkey. Brined overnight and in the smoker for 5 hours. This was my first time using the smoker. (sorry if the pics are massive)
The ribs. The first pic is of the back ribs. Did them 2-1-1. Pulled them out of the foil a little closer to 45 minutes than an hour. Wish I would have left them in longer. The second pic is of the spare ribs. Did them 3-2-1. Wish I would have pulled them out of the foil closer to 1.5 as they were a bit too tender. Both ribs were cooked dry Memphis style.
New to the site. New to smoking as well. Born and raised in Memphis. 23 years old. I work in Home Theater sales. I've had a good bit of experience with smoked meat living in a bbq mecca. Have some professional experience as a prep cook in a restaraunt. I decided I didnt want to mess with a deep fryer this Thanksgiving and that I would try out smoking. I picked up a Masterbuilt vertical propane smoker and quickly fell in love. I have so far only done 2 cooks. One was the Thanksgiving turkey and the other: a couple racks of ribs(pics below). I have made a couple small mods to the Masterbuilt and plan to make some more. Instead of using the stock wood pan i found a old cast iron skillet. It keeps the chips much slower. I also changed out the stock water tray(it sucks and is way too small). Lastly I picked up a Taylor probe thermometer that I run through the back and suspend off an unused rack. The door thermometer seemed to be way off. Anyways I just wanted to say hey to everyone.
The turkey. Brined overnight and in the smoker for 5 hours. This was my first time using the smoker. (sorry if the pics are massive)
The ribs. The first pic is of the back ribs. Did them 2-1-1. Pulled them out of the foil a little closer to 45 minutes than an hour. Wish I would have left them in longer. The second pic is of the spare ribs. Did them 3-2-1. Wish I would have pulled them out of the foil closer to 1.5 as they were a bit too tender. Both ribs were cooked dry Memphis style.
