My first cook in the Smokin-It #4. 7.7# Ribeye roast bought a while back for $4.99 a pound.
Prep:
covered in worchestershire sauce
sprinkled all over with Montreal Steak Seasoning
Sprinkled all over with garlic powder
let it sit overnight in the garage since I did not have room in fridge and it got below zero outside tonight.
Cook:
put in smoker at 11:30am during lunch break from work
foiled the cover of the smoke box and the floor of the #4
put about 5-6 chunks of hickory from the bag of hickory at walmart
plugged the unit in at set the temp a hair below 225 degrees
went back to work
called the wife to put in potatoes and egg into smoker because I forgot
got home at 4:10pm
cleaned the maverick probes and put one probe in the cabinet and one probe in the ribeye roast
Time Cabinet Temp Meat Temp
4:20 162 129
4:21 176 129
4:22 198 129
4:24 208 131
4:31 216 133
4:34 210 133
4:37 208 133
4:42 217 135
Pulled the meat and wrapped in foil to await company for dinner. Tonights dinner was inspired by the Bear ;)
Thanks for looking!
paidin
It was cold outside today! This is not how Tennessee should be like... By the way, the smoker is under that black cover. I bought it this past saturday and only had a chance to do the initial break in before the storm came down on us and said NO to any further smoking lest I expose the nice stainless steel cabinet to the elements.
coated the ribeye in worchestershire, montreal steak seasoning, and garlic powder
The first peace of meat ever in my Smokin-It #4! 7.7 pounds of meat does not look like much in that gigantic cabinet.
Close up of the meat before smoking
I forgot to put the eggs and potatoes in so I called my wife had had her do it. This is what I came home to. I then put the maverick probes in the cabinet and in the meat.
Right after I brought it inside the house from the smoker
another view of the ribeye at 135 degrees
smoked egg peeled and ready to eat!
super yummy
sliced it open, perfecto!
another view of tonights dinner. With 7 people including 3 kids eating tonight, the meal came to about $200 per person, not including the meat!
Thank you for looking
paidin
Prep:
covered in worchestershire sauce
sprinkled all over with Montreal Steak Seasoning
Sprinkled all over with garlic powder
let it sit overnight in the garage since I did not have room in fridge and it got below zero outside tonight.
Cook:
put in smoker at 11:30am during lunch break from work
foiled the cover of the smoke box and the floor of the #4
put about 5-6 chunks of hickory from the bag of hickory at walmart
plugged the unit in at set the temp a hair below 225 degrees
went back to work
called the wife to put in potatoes and egg into smoker because I forgot
got home at 4:10pm
cleaned the maverick probes and put one probe in the cabinet and one probe in the ribeye roast
Time Cabinet Temp Meat Temp
4:20 162 129
4:21 176 129
4:22 198 129
4:24 208 131
4:31 216 133
4:34 210 133
4:37 208 133
4:42 217 135
Pulled the meat and wrapped in foil to await company for dinner. Tonights dinner was inspired by the Bear ;)
Thanks for looking!
paidin
It was cold outside today! This is not how Tennessee should be like... By the way, the smoker is under that black cover. I bought it this past saturday and only had a chance to do the initial break in before the storm came down on us and said NO to any further smoking lest I expose the nice stainless steel cabinet to the elements.
coated the ribeye in worchestershire, montreal steak seasoning, and garlic powder
The first peace of meat ever in my Smokin-It #4! 7.7 pounds of meat does not look like much in that gigantic cabinet.
Close up of the meat before smoking
I forgot to put the eggs and potatoes in so I called my wife had had her do it. This is what I came home to. I then put the maverick probes in the cabinet and in the meat.
Right after I brought it inside the house from the smoker
another view of the ribeye at 135 degrees
smoked egg peeled and ready to eat!
super yummy
sliced it open, perfecto!
another view of tonights dinner. With 7 people including 3 kids eating tonight, the meal came to about $200 per person, not including the meat!
Thank you for looking
paidin
