Weber SmoQue new owner.

[ahakohda]

Hello everyone! I got myself a Weber Smoque 22” model and put it to work this weekend, making chicken legs and pork ribs. All in all, I’m very happy with how the Weber performed. It holds the temperature right on point with no swings, and it gets up to temperature in no time.

My next experiments would be a brisket and standing ribeye roast.

 

[chopsaw]

Looks good . I've been eyeballing the smoque , but the SmokeFire is still doing the job .
Keep posting up your cooks with it .

 

[912smoker]

Looks like you've got it dailed in!
Nice cook!

Keith

 

[Sammie The Bull]

EXCELLENT, looks GREAT!!! I bet they was lip smackin good!

 

[ahakohda]

Today was dyno rib day.
Smoke ring not as evident after 9 hours smoking. Started at 180 plus added 12” tube with pellet/chips mix. After two hours raised to 275. Last two hours at 300.
What I can tell you is Smoque produces subtle smoke taste. Definitely not a full bodied charcoal smoke.

Also in a picture my neighbor here.

 

[jaxgatorz]

Looks really good on my end !

 

[Sammie The Bull]

Today was dyno rib day.
Smoke ring not as evident after 9 hours smoking. Started at 180 plus added 12” tube with pellet/chips mix. After two hours raised to 275. Last two hours at 300.
What I can tell you is Smoque produces subtle smoke taste. Definitely not a full bodied charcoal smoke.

Also in a picture my neighbor here.

Man ya just can`t win.... cook somethin good, and the damn neighbors show up lookin fer a freebie!

 

[912smoker]

Well they may not have a smoke ring but sure look great!
What brand of pellets are you using?

Keith

 

[chopsaw]

What I can tell you is Smoque produces subtle smoke taste.

I was wondering how it did . The SmokeFire really shines here . Fantastic smoke profile , especially on beef .

Started at 180 plus added 12” tube with pellet/chips mix. After two hours raised to 275. Last two hours at 300.

I don't use a tube , because mine doesn't need it , but I always start mine at 200 . Then set it to smoke boost if that's what I want . Most times I just leave it at 200 and let it run .
From there , when I want to cook higher , I ramp up the temps 25 degrees at a time . Let that run / settle in for 25 or 30 minutes , then ramp up another 25 degrees . Continue that until I reach the temp I want .
That way you're introducing / ignighting fresh pellets through that time frame .

Ribs look great , but I'm surprised no smoke ring .
Are you cooking on the upper rack , or on the main grate ? Just wondering .

 

[ahakohda]

I used Traeger apple. And placed ribs on the top rack.
The pork ribs that i did previously had a nice ring. So its either top/bottom issue or amount of rub applied. I went heavy with beef ribs.

 

[chopsaw]

I used Traeger apple.

I like B&B championship blend the best for all things . They work good in the SmokeFire . I also use Lumber jack and Bear mountain . Have used Pit Boss and Papa's Premium .
Maybe try a different brand if you can get them .

So its either top/bottom issue or amount of rub applied. I went heavy with beef ribs.

I start most , if not all long cooks on the top shelf . If doing pork ribs and saucing , I move them to the main rack to sauce . Things like brisket or sirloin roast go start to finish up top .

I've always felt that a rub with higher salt content gives the look of a smoke ring .

 

[ahakohda]

You know how they say in videos to let rub to “activate”, turning moist. So on these ribs i def rushed and placed them in before activation.
All other cooks were activated and had a nice visible ring.

Well another reason to smoke something and experiment

I ordered bag of pecan shell pellets and bag of mix apple/charcoal pellets. We will see.