My first go with new smoker

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

thesmokindogs

Fire Starter
Original poster
Nov 12, 2016
63
29
Sloan, NY - suburb of Buffalo
Yesterday was mostly a learning experience although it included some pretty decent ribs. My 9# pork shoulder *finally* turned out pretty good, too.

I smoked both with a mix of 2 parts apple and 1 part mesquite. That turned out to be a good ratio with the mellower apple reining in the sharp flavor of the mesquite just enough for a nice balance. I used the wood chips for about 4 hours on the shoulder and for 2 on the ribs.

My biggest hurdle was temperature, though. Being the first time I've used the MasterBuilt Pro smoker combined with a few newbie errors, things really didn't get stabilized for a while. No matter how carefully adjusted the flame, I was suddenly at either 325° or 150°. I finally hit the 230° mark about 3 hours in. [emoji]128563[/emoji]

The first rack of ribs were tender but could have stayed on a couple hours longer. The second rack, which did get an extra 3 hours, were perfectly done and tasted phenomenal. Literally melt in your mouth. I paid the highest price for my goofs for the shoulder, which took 18 hours.

Hmm, pics won't upload from my phone. I'll try on my computer later.
 
Hey... I just got a new smoker for my birthday a week ago. It's like night and day bc I was using my grill with the side smoker. Never liked it bc if I had to add Charcoal then I had to open the grill and I lost all my heat and it just wasn't efficient. So.... I upgraded to a DynaGlo Smoker with the offset Charcoal Box. I love it bc I can add Charcoal or wood and not have to open the Smoker and all that so it can maintain a constant temp. It still was a challenge bc it made some things some much easier.... I had a few goofs with temp myself bc I tried Hardwood Lump Charcoal and it was great at first. It burned hotter and was ready faster but didn't last long so I ended up adding Kingsford at the end and it finished the cooking.... just keep trying and you'll have it down in no time. It's like riding a bike... once you got it then you got it!
 
This is the new smoker I went with. It's not the most expensive or the top of the line by any means but I think it did awesome to be less than $200. When I get more experienced and all that.... I'll invest a little more in a smoke but I'm comfortable with this right now.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky