Smoking in Northern MN.

[cruise master]

Hello everyone!

Just got my first smoker as a gift from daughter number 2 up and running.

As I type this it is currently being seasoned even (never done that before.) Looks like a fun hobby is now in the making for me (love to grill.)

I'm guessing all the times I've been seaking out different BBQ shacks (we travel south in a motor home) made her think I should learn how to do it myself when we're sitting put up north.

Thinking I'll make pork ribs for my first attempt using the 3-2-1 method that I've been reading about. Hope to be hearing from all of you

  

 

[s2k9k]

 to SMF!!! Glad you found us and you are in the right place to learn about smoking! Nice looking smoker you got there, Great present! There are lot's of great people here to lead you on your journey, just be careful because it can be addicting! Good choice to start out with, if you follow the 3-2-1 you should come out with some really good ribs and then you can tweak them from there to dial into the perfect taste for you. Don't know if you saw the free 5 day E-course http://www.smoking-meat.com/smoking-basics-ecourse.html  but it's really good and will show you all the basics to get you started!

Happy Smoking!

 

[smokinhusker]

Hello and welcome to SMF! Isn't it fun to get new "toys"...love it and certainly hope you do to.

There's lots of great info, recipes and tips, not to mention the helpful people. Up towards the top of the page, there's also a handy dandy forum search tool.

Ribs are a good choice to start with and may I recommend

Chef Jimmy's Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional:

2T Vinegar, to make it Tangy

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Glaze the Ribs for presentation or service.

For Pulled Pork:

Add the above to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

De-fat the remaining Juice from the foil pack or pan and set aside.

Pull the Pork and place it back in the pan and add the Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crockpot and add Apple Cider or Juice as needed to make up the Juice that was absorbed while refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

Note: the addition of Apple Cider should make the PP moist but not Swimming.

 

[scarbelly]

Hello and 

to SMF - looks like a might nice gift. 

 

[cruise master]

I am such a newbie to this forum. Took awhile to figure out how to post a followup even.

Just wanted to say thanks for the helpful link, sauce recipe and fellowship.  

I'm not going to start a new post since I can figure it out the next time I light up the smoker, but if someone is still reading this thread how long should a person get a burn out of the wood chips. When I seasoned it they wanted it to go at 400 degrees with  a cup of chips. Smoked real good for about 10 minutes then it was pretty much just black. I know 400 is real high for smoking, but does that sound right? Also once the chips turn black are they still producing smoke? Or do you use your nose more then your eyes when it comes to smoking?

Like I said I'll figure it out on the next fireup, but if you have some insight you want to share I welcome all input. 

Thanks in advance.  

 

[s2k9k]

What you want is thin blue smoke (TBS) or no smoke just the smell of it coming out of the vent. You don't want billowing white smoke, that just puts a creosote flavor to the meat which is not good. I have a propane smoker and I use chunks not chips because they burn a little slower and produce more TBS IMO.