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Eddiexo
Joined: 03 Sep 2010 Posts: 10
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Posted: Nov 02 2010 Post subject: 1st time smoking |
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| First I would like to thank you to all on here. I completed my big baby smoker and fired it up at a friend’s place yesterday. I tried to keep the temps even at 225 +/- 10 it seems like the smoker likes to sit at around 210. I did everything you guys have said to keep an eye out for. We had smoke but it was very little to some bluish color. We would only get white smoke when adding more firewood and one time we had too much wood. There was about 20 people and I have never tried feeding 20 people ribs and a pork roast, I went a little over board. I got 4 slabs of spare ribs, 15 white corns, and my buddy picked up the roast. Took the roast to 165 and foiled them to 190. When cutting into it just started to fall apart. The first slab of ribs where a pain to remove from the grill because they just folded in the areas that didn’t have any support. Let everything rest for a while and the feeding frenzy began as soon as the meat was starting to be cut. I feared it wasn’t going to turn out to people likes but everyone kept getting more and more. I didn’t get any great pictures but I snapped a few. Trying to take pictures and feed people was a little hard. |
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BluzQue BBQ Super Pro

Joined: 28 Jun 2009 Posts: 3820 Location: Kentucky
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Posted: Nov 02 2010 Post subject: |
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Sounds like your first smoke was a success Eddiexo!
Now the Addiction Begins
 _________________ " A Touch of Hickory and a Taste of the Blues "
GOOD MUSIC GOOD FOOD GOOD BEER GREAT FRIENDS
OLE BOY OFFSET SMOKER
WEBER PERFORMER GRILL
WHISKEY BARREL SMOKER |
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Eddiexo
Joined: 03 Sep 2010 Posts: 10
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Posted: Nov 02 2010 Post subject: |
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^^
I didn't think I would be addicted to it. Yet I accepted a request to smoke some ribs already for another friend. I have to admit, even when eating last night I was trying to figure out what I should smoke next. A turkey or 2 might just happen to fall on there.  |
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hldhm BBQ Fan
Joined: 28 Jun 2008 Posts: 153 Location: DFW, Texas
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Posted: Nov 02 2010 Post subject: |
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| Now you have gotten the smoke bug. Good luck and remember, "my next ___________________ (pork, brisket, turkey, ribs, etc) will be perfect if I just try this" |
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daddywoofdawg BBQ Super Pro

Joined: 22 Jul 2008 Posts: 3892 Location: Starkweather,ND
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Posted: Nov 10 2010 Post subject: |
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You WANT the thin blue to clear smoke,you also want the rack of ribs to bend in the middle. _________________ Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle |
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BluDawg BBQ Super Pro

Joined: 30 Jul 2009 Posts: 2071 Location: Jonesboro,Tx.
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Posted: Nov 10 2010 Post subject: |
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IF you pre heat your wood on top of the fire box before feeding it you will not get the billowy white creosote producing smoke. Congratulations on your first cook ,how about some pictures. _________________ Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim" |
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Bunqui BBQ Pro

Joined: 13 Mar 2009 Posts: 770 Location: Hattiesburg, Mississippi
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Posted: Nov 19 2010 Post subject: |
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Sounds like your first was a huge success. Good going Eddiexo.  _________________ CharGriller 5050 w/ SFB
Cooking with gas and blowing Smoke
Weber Smokey Joe
LIAR#38 |
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