After a busy weekend and barely able to hold back my inner kid to try my new smoker, I finally got to use it Sunday.
I had made 3 different rubs to try, so Saturday night late I sprinkled the rub on and wrapped them in plastic wrap and set them in the fridge overnight.
I just purchased the new Cajun Injector Electric smoker with a meat probe and a rib rack, so I was all set.
I preheated the smoker to 250 (I figured this would help with the temp drop) and after letting the meat reach room temp I put them into the smoker. The lowest the temp dropped to was 165 after about 15 min and then I lowered the temp of the smoker down to 225. I then started to add my wood pellets/chips I smoked for about 2.5 hours. I contunied to cook at 225 for another 3 hours until my meat probe/thermometer read 175 (spraying with apple juice about every hour until I took them out.
A few thing I learned on my first journey.
The Good
1. My smoker held temperature perfectly, I put 2 cups of heated apple juice in my pan
2. I didn't have TBS but it sure was a sweet smoke and the ribs came out with a perfect smoke flavor.
The Bad
1. My meat thermometer was all over the place after 1 hour it was reading 150 degrees, then it shot up to about 185. So I figured I didn't have it inserted correctly, so I moved it to a different set of ribs but it read the same. I plan on purchasing a new thermometer this week as a secondary check.
2. My rub was way to salty and or I put to much on. I guess I should have bought Jeff's receipt. Anyway I plan on cuttiing back on both salt and the amount I put on.
3. My ribs were not as tender as I wanted. My next batch I will try 2-2-1.
4. As I suspected the smoker seemed to have a hot spot above the element (is there any way to work around this?
I will try to load some Qview for everyone to see
Chihgumbo
I had made 3 different rubs to try, so Saturday night late I sprinkled the rub on and wrapped them in plastic wrap and set them in the fridge overnight.
I just purchased the new Cajun Injector Electric smoker with a meat probe and a rib rack, so I was all set.
I preheated the smoker to 250 (I figured this would help with the temp drop) and after letting the meat reach room temp I put them into the smoker. The lowest the temp dropped to was 165 after about 15 min and then I lowered the temp of the smoker down to 225. I then started to add my wood pellets/chips I smoked for about 2.5 hours. I contunied to cook at 225 for another 3 hours until my meat probe/thermometer read 175 (spraying with apple juice about every hour until I took them out.
A few thing I learned on my first journey.
The Good
1. My smoker held temperature perfectly, I put 2 cups of heated apple juice in my pan
2. I didn't have TBS but it sure was a sweet smoke and the ribs came out with a perfect smoke flavor.
The Bad
1. My meat thermometer was all over the place after 1 hour it was reading 150 degrees, then it shot up to about 185. So I figured I didn't have it inserted correctly, so I moved it to a different set of ribs but it read the same. I plan on purchasing a new thermometer this week as a secondary check.
2. My rub was way to salty and or I put to much on. I guess I should have bought Jeff's receipt. Anyway I plan on cuttiing back on both salt and the amount I put on.
3. My ribs were not as tender as I wanted. My next batch I will try 2-2-1.
4. As I suspected the smoker seemed to have a hot spot above the element (is there any way to work around this?
I will try to load some Qview for everyone to see
Chihgumbo