Well I tried my first two smokes and they turned out well. Did a 7lb pork butt on thanksgiving and an 11 lb turkey on saturday. The butt cooked much quicker that expected, only took 6hrs to cook. I went by the recomendations here on the fourms with a rub that was combined from a few different postings and Jeff's finishing sauce. My temps were a little high at 250. I guess that is why it cooked so quick. Tender, juicy, small smoke ring and less bark than I would have liked. Everyone said it was very tasty and it didn't last long. Now everyone wants me to make them a smoker LOL!
A couple of picts.
going on...
TBS
looking good
finished product
The Turkey was brined for about 12hrs then cooked by the guidelines posted by SQWIB. The only diners for the turkey was my wife and I and I must say I think it was the best turkey I have ever eaten, the wife loved it too!
The turkey picts......
thru the neck on for a taster, stuffed the bird with onion and apple quarters
TBS
getting close
ready to carve
Things iv'e learned....
This smoker maintains heat like crazy, takes a while to lower temp and no time for recovery. (I think less charcoal to start will help lower temp better)
200 to 225 degrees creates smoke well above that and all wood turns to heat no smoke.
My temps only differ about 10 degrees form side to side but stay even most of the time (time to get real gauges instead of cheap ones).
I am going to have to find some buddies with hardwood trees that need to be taken away for free.
Thanks to all that have made this whole project a huge success. I could not have done it without all of you fine people. If your ever in Griffin Ga. look me up and lets do some smoking.
Hope everyone had a great Thanksgiving and seriously thank you, thank you, thank you!!!!!!
