- Sep 8, 2011
- 6
- 10
Hello All,
My name is Grant, I am new to smoking. I resurrected a New Bruanfels offset smoker that my mother-in-law was letting rust away in her back yard. Cleaned it out, sanded it down, painted the outside and replaced the grates and some hardware. I'm sure I will do some Mods in the near future. It does have a few sealing problems, in both the firebox and smoke side. I did a dry run with no meat just to burn out any chemical residue and test my ability to maintain temp and smoke a few weeks ago. It didn't go as well as planned. I ended up doing some more research and found this site and chatted with a cousin and did my first smoke on labour day. started at 9am, after a few hiccups and convincing the neighbor that my backyard was not on fire and there was no need to call 911. I was able to get the meat in at 11am.
6 hours later I pulled some pretty flavorful tri tip, Beef spare ribs and a whole chicken out. All the meat was a hit, sry no Q-view, but I do have a pic of the smoker in action. I used a dry rub on the chicken and tri tip the night before, made a mop sauce for the ribs, and did the beer can up the butt for the chicken. Mopped the ribs every hour and turned the chicken and tri tip a couple times. Anyways, have found a lot of good info on the sight and signed up for the 5 day e course. Looking forward to my next smoke and getting some pics.
My name is Grant, I am new to smoking. I resurrected a New Bruanfels offset smoker that my mother-in-law was letting rust away in her back yard. Cleaned it out, sanded it down, painted the outside and replaced the grates and some hardware. I'm sure I will do some Mods in the near future. It does have a few sealing problems, in both the firebox and smoke side. I did a dry run with no meat just to burn out any chemical residue and test my ability to maintain temp and smoke a few weeks ago. It didn't go as well as planned. I ended up doing some more research and found this site and chatted with a cousin and did my first smoke on labour day. started at 9am, after a few hiccups and convincing the neighbor that my backyard was not on fire and there was no need to call 911. I was able to get the meat in at 11am.
6 hours later I pulled some pretty flavorful tri tip, Beef spare ribs and a whole chicken out. All the meat was a hit, sry no Q-view, but I do have a pic of the smoker in action. I used a dry rub on the chicken and tri tip the night before, made a mop sauce for the ribs, and did the beer can up the butt for the chicken. Mopped the ribs every hour and turned the chicken and tri tip a couple times. Anyways, have found a lot of good info on the sight and signed up for the 5 day e course. Looking forward to my next smoke and getting some pics.
