- Jun 17, 2020
- 16
- 6
Hi all, I just want to thank you guys for the wealth of information on this site. I used it to do my first "big" smoke this morning, so figured I'd use this opportunity to introduce my smokeyness and give a "Thank you"
I've been stalking a smoker for ages and finally pulled the trigger on a Masterbuilt 230s vertical smoker a few weeks back. I initially wanted a vertical offset, but unfortunately the COVID situation made finding one in stock anywhere/online impossible. It was probably for the best as my deck is on the smaller side anyway.
Anyway, so far, I smoked chicken breasts on it twice using hickory. I learned quickly to spread the wood chips in the outside edges of the "smoke tray" away from the odd vent gaps this model leverages or else they'll just burn up and offer poor smoke. The first time was perfect as the results were a lovely bronzed chicken and so juicy. I've never been able to cook chicken like that before, regardless of the method! The second time, I think my temperature probe batteries were low as the chicken breasts supposedly took forever to read 165 degrees. Turns out they were cooked long before I went with my gut feeling that it was too long so had almost chicken jerky instead! Nothing some extra BBQ or salad dressing (putting it in salad is excellent) couldn't fix. Live and learn :)
My wife was hankering for some pulled pork, so this morning's target is an 8 pound Pork butt. The cap was already pretty well trimmed so it looks to have that 1/8-1/4" remaining. I opted for a dry brine, 2 Tablespoons salt and sugar spread liberally, wrapped in plastic wrap and in the fridge overnight. I got up at 5, started up the smoker to get to temp and while it was warming up, rubbed on the ... well... rub! Here's the little guy in action as of this morning as I just threw on my first "big" smoke job. Sorry, no pics of the roast before I put it in, I was a little bleary eyed as I didn't have my coffee yet
The only modification I've done so far was after researching common issues with this model, I also bought a roll of Grill door seal and applied it to both the smoke chamber and "firebox" doors. It seals great now. And, a happy accident left enough room for two probe wires to fit through the gap I left :)
I also decided to add a foil packet of apple/hickory with a few small slices in the top to add a longer smoke. Once the roast was in and all setup, I noticed this lovely site (not sure why it turned sideways, snagit decided to flip it):
Thanks to you guys, I'll know not to panic if(more likely when) "The Stall" occurs!
YIS (Yours in Smoking),
Dan
I've been stalking a smoker for ages and finally pulled the trigger on a Masterbuilt 230s vertical smoker a few weeks back. I initially wanted a vertical offset, but unfortunately the COVID situation made finding one in stock anywhere/online impossible. It was probably for the best as my deck is on the smaller side anyway.
Anyway, so far, I smoked chicken breasts on it twice using hickory. I learned quickly to spread the wood chips in the outside edges of the "smoke tray" away from the odd vent gaps this model leverages or else they'll just burn up and offer poor smoke. The first time was perfect as the results were a lovely bronzed chicken and so juicy. I've never been able to cook chicken like that before, regardless of the method! The second time, I think my temperature probe batteries were low as the chicken breasts supposedly took forever to read 165 degrees. Turns out they were cooked long before I went with my gut feeling that it was too long so had almost chicken jerky instead! Nothing some extra BBQ or salad dressing (putting it in salad is excellent) couldn't fix. Live and learn :)
My wife was hankering for some pulled pork, so this morning's target is an 8 pound Pork butt. The cap was already pretty well trimmed so it looks to have that 1/8-1/4" remaining. I opted for a dry brine, 2 Tablespoons salt and sugar spread liberally, wrapped in plastic wrap and in the fridge overnight. I got up at 5, started up the smoker to get to temp and while it was warming up, rubbed on the ... well... rub! Here's the little guy in action as of this morning as I just threw on my first "big" smoke job. Sorry, no pics of the roast before I put it in, I was a little bleary eyed as I didn't have my coffee yet
The only modification I've done so far was after researching common issues with this model, I also bought a roll of Grill door seal and applied it to both the smoke chamber and "firebox" doors. It seals great now. And, a happy accident left enough room for two probe wires to fit through the gap I left :)
I also decided to add a foil packet of apple/hickory with a few small slices in the top to add a longer smoke. Once the roast was in and all setup, I noticed this lovely site (not sure why it turned sideways, snagit decided to flip it):
Thanks to you guys, I'll know not to panic if(more likely when) "The Stall" occurs!
YIS (Yours in Smoking),
Dan