My first smoke! tell me what ya think!

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scandall

Newbie
Original poster
Mar 15, 2011
14
14
Eastern Washington
Hey all, this is my first smoke and my Charbroil American Gourmet 'el cheapo!  It came out crunchy on the ends(which I like) and very tender on the inside! (kinda like a polar bear eating an igloo! Ha) anybody read Far Side? Anyways, my guinea pigs said that it was better than any ribs cooked umong our camping and grillin' crowd that they had had!
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I had a hard time keeping grill temp up as the wind picked up and my thin wall smoker cooled down so I batched up more coals in the chimney and threw them in, temp went back up and burned all the paint off firebox vent area,lol and the vent wouldn't stay where I wanted so I had to hold it in place with a rock! 2-2-1 worked pretty good and I tried to follow it to a tee. Thanks everyone for all the tips...I'm hooked!

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boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
Apr 28, 2010
7,483
924
Raleigh,NC
Nice bark on those ribs..... bet they tasted great. Next time dont forget the money shot
 

scandall

Newbie
Original poster
Thread starter
Mar 15, 2011
14
14
Eastern Washington
Thanx all! My sliced pics didn't focus too good but they were pinkish/red threw out the thickest parts and darker tone on the ends. I used Apple wood during the first 2.

What is the money shot, sliced cross sections?  I was told about the hole at front of smoker where heat and smoke comes in, yes that will need a MOD! That's why the end

is so charred, but that part was still crunchy and tasty.

Jeff
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
Sep 12, 2009
45,090
17,758
Macungie, PA
Looks And Sounds Great!

A money shot would be a nice close-up of the product sliced open with the juice running out, making it look the best you could possibly make it look.

Many times it is of the whole meal plated up.

Bear
 

oldschoolbbq

Legendary Pitmaster
OTBS Member
Jul 16, 2008
9,360
201
NW Ohio - outside Toledo
Scandal, your ribs look good, don't worry bout the crispyness on the ends,as you said thet are good too
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The wind is a problem for a lot of  us, you could use a couple of plywood sheets with hinges on them to prop up and block the wind and when it is cold, i use a moving blanket over my cooking chamber.Works well
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I haven't welcomed you to the forum so
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and as you smoke,remember to...
 

thebarbequeen

Smoking Fanatic
Aug 22, 2010
877
12
Renton, WA
Oh whew!  Amazing job for your 1st time out! You know it only gets better from here.  Congratulations!!!!  This calls for a beer! Cheers!
 

hmcm

Smoke Blower
Dec 14, 2010
133
13
Upland, California
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scandall!

You'll find that you can't mess it up too bad in a smoker!  If it tastes good, you got a winner!   Don't forget to sign up for the 5 day eCourse if you haven't already!

Great job!
 

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