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5 replies

First Smoke!

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bigmikeinnjbigmikeinnjGrumpy Old Man
Congrats RZ

I was at Sam's and got a couple 7 pounders. One into the freezer and the other I got a rub on already (no salt in my rub) and it's going in tonight about 10pm, will apple/maple wood smoke her at 225. Looking for 195 and a probe to go sliding thru like nothing all over... Can't say how LONG that will take - it's done when it's done... Gonna throw a hunk of hickory in the smoker in the morning and smoke about 4 lbs of baked beans - I use leftover brisket, or burnt ends or pulled pork all diced up to jazz up the beans (plus the usual onion, fried bacon and brown sugar, ect.)...

Good luck
R rzMember
quote:
Originally posted by BigMikeinNJ:
Congrats RZ

I was at Sam's and got a couple 7 pounders. One into the freezer and the other I got a rub on already (no salt in my rub) and it's going in tonight about 10pm, will apple/maple wood smoke her at 225. Looking for 195 and a probe to go sliding thru like nothing all over... Can't say how LONG that will take - it's done when it's done... Gonna throw a hunk of hickory in the smoker in the morning and smoke about 4 lbs of baked beans - I use leftover brisket, or burnt ends or pulled pork all diced up to jazz up the beans (plus the usual onion, fried bacon and brown sugar, ect.)...

Good luck


That sounds GOOD! We lost our Sams's club a couple years ago, Walmart shut down all the Canadian stores.

It's stalled at 157 and I'm about 4.5hrs into the smoke.

I think I need to go to "stick burners anonymous". I keep thinking smoke should be billowing out. I keep telling myself there is enough wood, the smoke flavour will be there! DON'T OPEN THE DOOR! MUST NOT OPEN THE DOOR! If your're lookin' it ain't cookin!

I also ran out to my local restaurant supply wholesale joint and looky looky what I happen to find!




I guess that one will be for another thread. Big Grin
R rzMember
Well that was easy! I think I'm in love with this thing!

Couple things;

1. Could have have used some more smoke. Flavour was there, but could have handled a little more. Used a 2.9 ounce of hickory, 1.4 ounce of apple and 0.9 ounces of oak charcoal.

2. Was a little on the dry side. Pulled it at 193 and I didn't touch it throughout the cook.

All in all, I'm very happy, everybody else thought it was good. Looking forward to doing that clod in the next few days.
FM Former Member
RZ,
I have found that the smoke will only go for about 3 hrs. unless you add more wood. I had the same thought as you about needing more smoke, but changed my mind after having leftovers the next day. My whole refrigerator smelled like smoke and the flavor was more pronounced the next day. To prevent drying out the meat, I drape foil over the top of the meat after the smoke stops coming out of the vent. The steam it creates helps baste the meat as it cooks further.
idahomikeidahomikeMember
RZ:

When I smoke pork butts, I use a spray bottle with a 50-50 mix of apple cider and apple cider vinegar. I give the butt a good spray down with this when it goes in the smoker, and once the meat reaches 150 degrees, I I spray it every hour. I know this adds to the cook time, but I have yet to have a dry pork butt. Good bark, tender and moist. Pork loves vinegar.

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