What is going on fellow low and slow friends, first time caller, long-ish time listener here. Before diving in, I have to give a shout out to the original, 26 page long DynaGlo Vertical Offset Smoker thread. That is the thread that convinced me to purchase, set up and make initial mods to my own DynaGlo vertical offset smoker literally all within this past month. I will be doing my first legit smoke on the 4th, with a thread to follow. Thats another story for another day.
This past week my family and the other Omaha set of my in-laws went down to Fayetteville, Arkansas to see my newly moved brother in law and his family. 8 adults and 8 kids ranging from 6 months to year olds. It's controlled chaos without the control.
When I found out the previous owner left a decent charcoal smoker behind, I found the perfect opportunity. I had quickly leapfrogged all of my family members in this realm thanks to the aforementioned thread. A quick scrub down and a trip to the local Walmart later, I had him set up with a chimney, cheap meat thermometer, lighter and a couple bags of charcoal. How do else do you get the perfect housewarming gift without breaking the bank? Never mind that though - the week before I finished my mods and got a dry run going where I maintained a solid 250° for a few hours. They say you do bad BBQ before you do good BBQ. I wanted to smoke some meat without any repercussions if I screwed it up.
The best day of this whole trip came when I was smoking this up. Please fellow smokers, help me get better. I am green and willing to take all help I can get. Some pictures will follow - but first some notes/edits:
Things for my real test run
-Due to timing, I only put the rub on the pork an hour prior to getting it on the smoker. Delicious rub from the recipe forum sticky doc that's 500+ pages. For the real deal we are talking night before at least.
-I had a bone in pork butt. Thought we were gonna cut it close putting the meat on around noon, but by about 3:30 it was reading at 170ish. I wrapped it in foil and by 515 it was at 195°. Thought it would go more slowly, but that's why you get a meat thermometer.
-I should've had the wife watch the sauce as well, it burned because I wanted to have too much control. What can you do?
This past week my family and the other Omaha set of my in-laws went down to Fayetteville, Arkansas to see my newly moved brother in law and his family. 8 adults and 8 kids ranging from 6 months to year olds. It's controlled chaos without the control.
When I found out the previous owner left a decent charcoal smoker behind, I found the perfect opportunity. I had quickly leapfrogged all of my family members in this realm thanks to the aforementioned thread. A quick scrub down and a trip to the local Walmart later, I had him set up with a chimney, cheap meat thermometer, lighter and a couple bags of charcoal. How do else do you get the perfect housewarming gift without breaking the bank? Never mind that though - the week before I finished my mods and got a dry run going where I maintained a solid 250° for a few hours. They say you do bad BBQ before you do good BBQ. I wanted to smoke some meat without any repercussions if I screwed it up.
The best day of this whole trip came when I was smoking this up. Please fellow smokers, help me get better. I am green and willing to take all help I can get. Some pictures will follow - but first some notes/edits:
Things for my real test run
-Due to timing, I only put the rub on the pork an hour prior to getting it on the smoker. Delicious rub from the recipe forum sticky doc that's 500+ pages. For the real deal we are talking night before at least.
-I had a bone in pork butt. Thought we were gonna cut it close putting the meat on around noon, but by about 3:30 it was reading at 170ish. I wrapped it in foil and by 515 it was at 195°. Thought it would go more slowly, but that's why you get a meat thermometer.
-I should've had the wife watch the sauce as well, it burned because I wanted to have too much control. What can you do?
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