Ok, this is my first Qview. Heck, it's my first smoke for that matter.
I used hickory chips in a foil pouch. Learned a lesson on that one lol. You need to seal the pouch and then put two or three small holes in it. I just had the top open like a slot and it was way too smokey. :)
The coals are Stubbs.
The grill is a Weber Performer w/propane ignition (22.5")
Here we are getting the coals ready using my DIY coffee can chimney. That propane starter in the Weber is perfect for this.
Here's the star of the show. I coated them with EVOO and then rubbed with a mix of brown sugar, salt, garlic powder, onion powder, black pepper, and rosemary. Basically followed an 8:2:1:1:1:1 formula which I read here somewhere.
Coals lit and laid out for the minion method. Next time I will stack more coals in, I was able to get about 240F but that was wide open. I later added more coals to the line and got to 300F and dialed it down with 80% closed bottom vent.
This is about an hour into the cook, a good portion of that hour was ramping up to temp due to not enough coals in the line.
And here's the finished product. About 2 1/2 hours to complete. If I had the temp up where I wanted it from the start I'm guessing 2 hours would have done it.
Nice and juicy!
And finally, the glamor shot! Beans and creamed corn to round it all out.
The taste was great! The smoke came through and the rub was there in the background. :)
Thanks to everyone here that helped me directly and indirectly. I learned a lot from these forums and credit you all for my successful first smoke!
Hmmm, now where was that fatty thread I was looking at....
I used hickory chips in a foil pouch. Learned a lesson on that one lol. You need to seal the pouch and then put two or three small holes in it. I just had the top open like a slot and it was way too smokey. :)
The coals are Stubbs.
The grill is a Weber Performer w/propane ignition (22.5")
Here we are getting the coals ready using my DIY coffee can chimney. That propane starter in the Weber is perfect for this.
Here's the star of the show. I coated them with EVOO and then rubbed with a mix of brown sugar, salt, garlic powder, onion powder, black pepper, and rosemary. Basically followed an 8:2:1:1:1:1 formula which I read here somewhere.
Coals lit and laid out for the minion method. Next time I will stack more coals in, I was able to get about 240F but that was wide open. I later added more coals to the line and got to 300F and dialed it down with 80% closed bottom vent.
This is about an hour into the cook, a good portion of that hour was ramping up to temp due to not enough coals in the line.
And here's the finished product. About 2 1/2 hours to complete. If I had the temp up where I wanted it from the start I'm guessing 2 hours would have done it.
Nice and juicy!
And finally, the glamor shot! Beans and creamed corn to round it all out.
The taste was great! The smoke came through and the rub was there in the background. :)
Thanks to everyone here that helped me directly and indirectly. I learned a lot from these forums and credit you all for my successful first smoke!
Hmmm, now where was that fatty thread I was looking at....
