TATANKA….First cook

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

JLeonard

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Apr 17, 2020
11,488
11,662
Southaven, MS
Had a long week after getting home from Oklahoma. What to break in my smoker with? Kept looking at it and how big it was. Decided that a pork butt would be a good one to get used to it. So…did a pork butt, Chuck roast, 2 slabs of ribs, a couple of pork tender loins, and a couple rolls of breakfast sausage. and also a pan of baked beans and smoked cheesy potatoes. Still had a ton of room left.
IMG_1745.jpeg

With Being unsure as to if/when I’ll be moving, I hadn’t bought any wood, so I just used the boxed wood splits from academy. Being kiln dried it burnt well, just didn’t leave much in the way of a coal bed. So I had to augment with some charcoal. Smoker ran great temps. I had a probe on the top rack and one on the bottom rack. Ran about 10 degrees different during the cook.
IMG_1747.jpeg IMG_1748.jpeg
chuckie and butt about 6 hours in. I’d already pulled the tenderloins And sausage rolls off after about an hour and half. Got every thing together and took out to my foks house. Fed the family…
IMG_1750.jpeg IMG_1751.jpeg IMG_1752.jpeg IMG_1749.jpeg
and of course the plated shot..
IMG_1753.jpeg

I will Say Joel ( seenred seenred ) built a hell of smoker! Once it was up to temp I just added a split about every 45 minutes (and as I mentioned earlier, a little charcoal here and there). Maintained Temp very well and ran like a dream. figure when I get some proper wood it‘ll only get better! And it is HEAVY!! Once I get settled it will become a permanent fixture.
IMG_1746.jpeg

Cheers Joel and again THANK YOU!

Jim
 
Great first cook. I watched the build and name thread. So happy for you. Congratulations
Wow man that looks great. Congrats on the rotator ride too.
Wow! I didn’t even realize til you said that! Thanks guys. That pork butt looks kinda small on that rack!

Jim
 
Had a long week after getting home from Oklahoma. What to break in my smoker with? Kept looking at it and how big it was. Decided that a pork butt would be a good one to get used to it. So…did a pork butt, Chuck roast, 2 slabs of ribs, a couple of pork tender loins, and a couple rolls of breakfast sausage. and also a pan of baked beans and smoked cheesy potatoes. Still had a ton of room left.
View attachment 698286
With Being unsure as to if/when I’ll be moving, I hadn’t bought any wood, so I just used the boxed wood splits from academy. Being kiln dried it burnt well, just didn’t leave much in the way of a coal bed. So I had to augment with some charcoal. Smoker ran great temps. I had a probe on the top rack and one on the bottom rack. Ran about 10 degrees different during the cook.
View attachment 698287View attachment 698288
chuckie and butt about 6 hours in. I’d already pulled the tenderloins And sausage rolls off after about an hour and half. Got every thing together and took out to my foks house. Fed the family…
View attachment 698289View attachment 698290View attachment 698291View attachment 698292
and of course the plated shot..
View attachment 698293
I will Say Joel ( seenred seenred ) built a hell of smoker! Once it was up to temp I just added a split about every 45 minutes (and as I mentioned earlier, a little charcoal here and there). Maintained Temp very well and ran like a dream. figure when I get some proper wood it‘ll only get better! And it is HEAVY!! Once I get settled it will become a permanent fixture.


Jim

First off...what a great first cook Jim! That food looks terrific for sure! The old saying, "It's not the cooker - it's the cook" applies here! Great Job Buddy!

And thanks for the compliments! I'm sure glad to hear it performed up to your expectations Jim! That makes me happy! May you get many happy years of good food from that cooker!


View attachment 698296
Cheers Joel and again THANK YOU!

Jim


For those who didn't catch the end of that build thread, I mentioned that Jim brought me a little token of appreciation - a local bourbon distilled close to Jim in Memphis. I mentioned that I'd hold off on popping the cork on that bottle until Jim's maiden cook, and then have a toast in his honor...

Cork popped...

1717380681670.png



And Here's to You Too Jim!

1717380792411.png



Red
 
First off...what a great first cook Jim! That food looks terrific for sure! The old saying, "It's not the cooker - it's the cook" applies here! Great Job Buddy!

And thanks for the compliments! I'm sure glad to hear it performed up to your expectations Jim! That makes me happy! May you get many happy years of good food from that cooker!





For those who didn't catch the end of that build thread, I mentioned that Jim brought me a little token of appreciation - a local bourbon distilled close to Jim in Memphis. I mentioned that I'd hold off on popping the cork on that bottle until Jim's maiden cook, and then have a toast in his honor...

Cork popped...

View attachment 698297


And Here's to You Too Jim!

View attachment 698298


Red


Gezz. That's only a shot, fill that glass up.
 
Well done Sir!!!! That spread is proof in the pudding for sure! And I just have to say “I told you so” on how easy you were going to be able to make it run!

I can’t wait till you do a fire seared steak on that baby as well!

Enjoy and a glass raised to seenred seenred as well!
 
Awesome! Two great forum friends of mine… one getting a smoker from one who built it! JLeonard JLeonard that is quit a feast and looks very tasty! seenred seenred your ability to build is very impressive… like I’ve said before… wish I had just an ounce of that talent!

Thank you Justin! I'm sure proud that something I built will be used and enjoyed by another SMF Brother!

Red
 
Gezz. That's only a shot, fill that glass up.

Gosh Adam...then Mrs. Red would have to carry me to bed LOL! I have too much to do tomorrow to be nursing a hangover! :emoji_wink:

Well done Sir!!!! That spread is proof in the pudding for sure! And I just have to say “I told you so” on how easy you were going to be able to make it run!

I can’t wait till you do a fire seared steak on that baby as well!

Enjoy and a glass raised to seenred seenred as well!

I thank you Kind Sir - and raise a glass to you as well!

Red
 
First off- Great first cook! Bet it was fun finally realizing the dream and cooking on it. I remember back when you and Joel were planning to build this smoker....it was a lot of fun watching it unfold.

Second- this is one of the best damn sites around...period. The quality of people here is just a cut above! Good on you guys! Keep it up people...our little refuge away from the insanity of the world.
 
First off- Great first cook! Bet it was fun finally realizing the dream and cooking on it. I remember back when you and Joel were planning to build this smoker....it was a lot of fun watching it unfold.

Second- this is one of the best damn sites around...period. The quality of people here is just a cut above! Good on you guys! Keep it up people...our little refuge away from the insanity of the world.

Agreed! I love this forum - no place like it on the 'net - at least not that I've found

And thanks for your kind words...another example of the awesomeness of this forum!

Red
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky