new here

[dilligaf850]

Ontario Canada here

I have done some "old school" barrel smoking with a box on top for sausages and salami but just got a Masterbuilt XL propane and cant wait to season it this weekend and start experimenting

Looking forward to learning from all the knowlege in this forum

 

[scarbelly]

Hello and 

to SMF - glad to have you here 

Please do us a favor and update your profile with your location 

 

[s2k9k]

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

 

[vegassmokeout]

and welcome to it.  Happy Smoking!!!!!!!!!!!! 

 

[dilligaf850]

So last weekend I seasoned the new smoker.

Masterbuilt XL.jpg

• dilligaf850
• Oct 24, 2012

and began the big learning curve.Seasoned two racks of ribs the night before and rapped in plastic. The only bad decision was to use the seasoning i normally use on the BBQ (Montreal steak mixed with Montreal chicken). heated up the smoker and threw them in.

first ribs.jpg

• dilligaf850
• Oct 24, 2012

i thought they were thick enough to use the  3-2-1...i smoked for the first 2 hours then took the chip pan out(using bag of store maple chips)

first ribs 2.jpg

• dilligaf850
• Oct 24, 2012

this is before the wrap..wrapped for two then dryed for half then sauce for half

first ribs final.jpg

• dilligaf850
• Oct 24, 2012

the thinner parts were almost jerky(freakin awesome tasting jerky) and the thicker end were just a hair dry...live and learn but officially an addict!

 

[vegassmokeout]

What were your temps?????

 

[JckDanls 07]

Yea.. I only go for 30 minutes on the last leg.... you stated 30 min. to dry and 30 to sauce... next time sauce as soon as you remove from foil and only go 30 min and see If that's any better...

 

[dilligaf850]

temps were around 225 need to get a better thermometer

thanks for the pointers everyone

 

[vegassmokeout]

Be sure and get 2. One for box temp and the other for internal temp. 

 

[oldschoolbbq]

http://www.smokingmeatforums.com/a-maze-n-products

Here's a good suplier to order from...you'll love the Customer service.

Welcome to the SMF, and don't be shy, jump right in with both feet and start having fun, and as always...

 

[diggingdogfarm]

Hello dilligaf850....welcome to SMF!!!!!
The food looks great!




~Martin