Newbie from Ontario with qview

Discussion in 'Roll Call' started by bugblndr, Aug 31, 2009.

  1. My uncle has been smoking using a Monarch propane vertical water smoker for years, and last weekend I took the plunge and bought a Masterbuilt 7 in 1 to try out. Thursday night I made a small peameal bacon chunk on it (Canadian Bacon coated in cornmeal for you Southerners [​IMG]). It was as good as his but I won't tell him for fear he won't share anymore after a smoke.

    What I really wanted to do was pulled pork though! So I went to the butcher and got myself a 6 lb pork shoulder with the bone in. I made a rub from a common recipe around here and on the internet, and smoked using hickory with apple juice in the water pan. On Saturday night I put the meat on at 11pm and had the top grill sitting at 205 degrees. I woke up Sunday morning at 7am and all looked good. Went for a nap at 9am and woke up at 1pm to a windy outdoors and no flame or heat in the smoker. [​IMG]

    Anyhow, all went well, I put up a makeshift windscreen and got things going again at about 230 degrees. At 4pm the meat was at 200 and off it came.

    Here's some qview for ya as my thanks for the forum and the tips I've been reading this past week. [​IMG]

    First, my smoker with my temporary windscreen:

    The pork once done:

    Shredding took no effort with a lot of sampling required:

    My wife is the cole slaw expert so I made some fries while the meat was resting:

    Dinner is served!

    I was going to put some of the leftovers into the fridge and freeze the rest as we're only a family of 2, but instead I think I'll bring it to work tomorrow and feed the boys lunch.

    I'm not sure what I'll try next, but I know a brisket is on my list of things to do. I may practice a bit more first though.

  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Welcome Richard, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

    Be sure to check out Jeff's 5 Day Smoking Basics eCourse, you can find it here it's "FREE"...5 Day e Course

    Everyone here enjoys seeing the qview so be sure to post plenty of pics...

    Large ones that us old people with bad eyes can see, 640 x 480 is a nice size...

    Great Qview, the PP looks great and tasty looking too...[​IMG]
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Welcome to the site Richard, great job on the pp, looked really good.
    What a way to introduce yourself, a nice hello and some beautiful smoke.
    Keep up the good work.
  4. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    welcome to the forum!!! nice intro smoke with the PP!!!![​IMG]maybe try a chuck roast next, a little smaller and a little less intimidating than a brisket. but briskets are great too!!! already waiting on the qview...
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    From one Richard to another Richard, welcome to the SMF. Nice to see that your wife shares in the good times. Thanks for the Q View. It's all good my friend.
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us. Nice qview!
  7. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Hi Rich, good to see you on here. Welcome to SMF. I have a 7 in 1 that I love . I ordered a blanket for it from Cabellas that works as a great windscreen costs $40.00 though and I had to move one of the handles on the 7 in 1 so it would fit. but thats only a 5 minute fix.

    See where the handles poke thru...... mine didn't line up , so I drilled two holes and moved one of the handles and then the darn thing fit like a glove. I filled the old holes with a couple of pop rivets and it looks great. The blanket cut way down on my fuel consumption in windy weather.
    Still you really need a good wind screen similar to what you have in your picture or on hot days with the propane turned way way down the wind will blow it out.

    The biggest problem with the 7 in 1 as you probably already noticed is that the tiny space between the water pan and the fire box makes it hard to put in more charcoal or more wood chips. I solved that problem by taking a hammer and bashing a great big dent in one side of the water pan. Its aluminum and bends well . You do have to be careful when your bashing it but it bent well for me. Now with the dent next to the little side door there is lots of room for adding briquettes , lump or wood chips/chunks.

    I lived in Ottawa for 4 years in the 1960's and have family there.
  8. Thanks for the welcome folks. I've downsized the pics to 640 x 480.

    One thing I forgot to mention for other people new to smoking. DO NOT TRUST YOUR THERMOMETER. Well, at least test it with boiling water first or something. My brand new meat thermometer was reading 45 degrees low. Luckily I discovered this during the smoke and not at the end or I may have set a record for the longest cook time for pulled pork and the worst pulled pork of all time.
  9. two much smoke

    two much smoke Smoke Blower

    Welcome from a fellow Ontarian. Are you any wheres near London?
  10. Your bash a dent in the water pan post was one of the first I read on this site GnuBee. I also saw your Cabela blanket. Looks good, I might have to do something similar for when winter hits! I appreciate all the tips.

    Thx TMS, I live in Burlington, about 40 kms west of Toronto, about a 75 minute drive to London. [​IMG]

    Incidentally, I brought all the leftovers into work today along with some cole slaw. All the meat was gone within a couple of minutes. The 7 guys and 1 girl in here all loved it, even the guy who doesn't like ribs. He had 2nds after saying he wouldn't have any!

  11. tacman

    tacman Meat Mopper

    Hey Richard.....Welcome to the smf...but I did not understand your post regarding "Southerners" as even most Canadians are Southerners from my perspective.....[​IMG]
  12. the dude abides

    the dude abides Master of the Pit OTBS Member

    Welcome to the SMF. Glad you joined us.
  13. Tacman, sorry, I forgot about you guys up near Russia! [​IMG]
  14. oneshot

    oneshot Master of the Pit SMF Premier Member

    Welcome to the SMF Bug.....Great intro. with qview...Keep it comin buddy!
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off welcome to SMF. You already know how good the place is so I'm glad you came out of the darkness and saw the light. We are always glad to have new people here cause they might just look at things and little differant then we do and that always make for some really differant way to do things. I hope you have the how to's and what if's on the whole Qview thing and if not go here:
    and it will show you how to post pictires so we can see what your smoking on and with and what your smoking. So hurry and go get something to smoke.
    Welcome To The Addiction
  16. zjaybird

    zjaybird Meat Mopper

    From one newbie to another welcome to the site and try and soak up all the knowledge that flows here. I have an All In One that I am thinking of retiring so that I can use the burner and regulator on a vertical charcoal Brinkman split door. I loved that thing and remember when Menards would sell it for 39.99 on sale. I considered cutting a small door in the body. I was hoping this would allow better access to the lava rocks/wood burnin area.
    Thought a die grinder with a cutting wheel would work and pop rival a hinge to make a door.
  17. Welcome to SMF!! I’m so happy you decided to join us.



Share This Page