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manny
Joined: 07 Aug 2011
Posts: 3
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 Posted: Aug 08 2011 Post subject: Hello From Sacramento |
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Hello Everyone,
Been lurking for a bit and decided to join. I very new to smoking and hoping to learn a few things here.
I currently have a smoke hollow wagon 47180T with an offset firebox that got me experimenting with smokeing. http://www.olp-inc.com/images/Products/Wagons/Charcoal-Gas.html.
I also have a smoke hollow 38" LP Gas Smoker. http://www.thesmokercompany.com/items/smokers/38-lp-gas-smoker-38208g-detail.htm
Did a few ribs in smoker and let me tell much better than using an offset firebox. Came out very tasty using a recipe I found here and used apple chunks instead of Mesquite.
I also tried smoking a 3 lb tri trip for about 6 hours, and it came out very tough and well done... need to research more.
But I really love this site. Great information and hopefully soon, I can become as good as you all.
Manny |
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: Aug 08 2011 Post subject: |
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Welcome to the ring manny, looking forward to seeing some pics of your cooks. 
_________________
Always remember slow and steady wins the race.
Hybrid Cooker |
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SVonhof
BBQ Super Pro
Joined: 03 Sep 2010
Posts: 1420
Location: Central Valley, Ca
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| Posted: Aug 09 2011 Post subject: |
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Welcome Manny, we have a few people from the Sac area on here. I am an hour south in Manteca.
For your tri-tip, you smoked it WAY too long. A typical tri-tip roast will take about 2 hours if you keep the temps around 225°. What you need (it sounds like) is a digital thermometer with a probe so you can read the internal temp of the meat without opening the smoker. Get that tri-tip to 135° and pull it for a 10-15 minute rest and then carve it properly:
http://www.youtube.com/watch?v=gmxHmuV4vTU
Good luck with the next one and welcome to the ring!
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Scott V.
My BBQ's: Weber Silver B (grill), -UDS-, MUDS/Weber Smokey Joe |
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manny
Joined: 07 Aug 2011
Posts: 3
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| Posted: Aug 09 2011 Post subject: |
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Thank you Scott. After reading a lot posts, I went out and got a Weber Remote Thermometer. Will let you know how it turns out.
| SVonhof wrote: | Welcome Manny, we have a few people from the Sac area on here. I am an hour south in Manteca.
For your tri-tip, you smoked it WAY too long. A typical tri-tip roast will take about 2 hours if you keep the temps around 225°. What you need (it sounds like) is a digital thermometer with a probe so you can read the internal temp of the meat without opening the smoker. Get that tri-tip to 135° and pull it for a 10-15 minute rest and then carve it properly:
http://www.youtube.com/watch?v=gmxHmuV4vTU
Good luck with the next one and welcome to the ring! |
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stringbender128
BBQ Super Pro
Joined: 26 Jan 2009
Posts: 2430
Location: Michigan City, Indiana
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| Posted: Aug 28 2011 Post subject: |
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Welcome to the Ring!
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Peoria Custom Cookers 24x48 Backyard Cooker
Weber Genesis S-330 Gasser |
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ToolBoxTavern
BBQ Fan
Joined: 02 Aug 2011
Posts: 106
Location: TEXAS
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| Posted: Aug 29 2011 Post subject: |
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There is a lot of great people here and tons of information.
Welcome to the Ring.  |
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TrailerBuilder
BBQ Super Pro
Joined: 08 Feb 2010
Posts: 3151
Location: Springfield MO
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