Seasoning

quote:

Originally posted by rhonsberger:
Just unboxed my 45.. seasoning now. Tomorrow we smoke!

Had to share my excitement..

At first I thought you had bought a new pistol! Then it came to me, you mean an CS 45!

Exciting, isn't it??? What's up for your first smoke?

Nothing wrong with a gun toting American, especially if he owns a CS and a Smith&Wesson....LOL!

CONGRATS on the new smoker and welcome to the CS family, you're in for years of good que. If you have just come to the forum?...you may want to do a little reading. I would start with lesson for newbies, then you might want to check out Smokin's 101's.

If you have any questions feel free to ask or if you want, you can use the find button to search for yourself. If we all talk a little funny, you might need to check out our abbreviations.

Please feel free to share your cooking adventures, cause that's how most of us have become better cooks...by sharing!

Welcome to the forum. Hell, I’d like to be there drinking beer talking Q and just watching the smoke while you are seasoning. It is addictive you know.

[QUOTE]Originally posted by cal:
Nothing wrong with a gun toting American, especially if he owns a CS and a
QUOTE]

Colt Defender 1911 45 ACP

don't forget to post pics of your endeavors

Might as well go all-in with my first cook. Five slabs of St. Louis style ribs go in at noon. I'm starting to like Thursday.. pictures forthcoming.

Ribs were great! Almost too moist, is that possible? 4 hours at 225, five slabs, one full family..

Open the door a couple of times to dump moisture and your ribs will develop some bark and not be overly moist.

4 hrs for St. Louis seems like they were pulled too early, but your ribs look great. Nice to have a good first smoke. It gets better from here.

Thanks for the tips. More time and dumping moisture are duly noted.

Welcome to the family! 4hrs at 250 has been my formula. I haven't tried dumping moisture yet. Very Nice first attempt though!!!

You can't cook ribs based on our times.

You HAVE to know the weights of the racks. The St Louis could have been 2, 2.5, 3, or even more.

Key is to keep good notes and you just your times.

Do a look in the Rib section for some times and find the "toothpick" test for some help on determining doneness.

Russ

The five slabs were all 2.5-3lbs. I toothpicked them, and they were tender, but perhaps not enough. Will cook longer next time to get a feel for what the over cooked end of the spectrum looks and feels like.

Nice to have this great resource though..

It will take a few times with the toothpick to get the hang of it...but it is the best way to tell doneness at that exact moment.

What I like to do is dump the moisture and maybe check the feel at 3hrs, nobody didn't say that if you have a big load, that you couldn't rotate the shelves at that time.

Heck you might want to spritz with AJ or not. Might want to add a little more flavor or not. Might want to turn the ribs over or not. Lots of options if you like playing with your ribs...but lets not get into the foil until we have learned to cook them properly, heck some folks never want/need it...too each his own.

Then the next time you open to feel, you might want to sauce or not...but it will help dump moisture.

One thing to remember, opening the door will require more cook time,oh well!

So many tricks so little time. KISS right veterans?

This week's ribs were rubbed with Rib Tickler rub. No sauce (on side), no apple juice, no foil, no Johnny Trig techniques. Just KISS. Tasted great.