A few lessons learned...

Smoking Duck · Joined: 14 Jun 2007 Posts: 20 Location: Charlotte, NC USA

I had my first Smokin' Weekend, and I would have to say that I am hooked (placing my order for a larger smoker)... Haha, not yet.

I purchased a ECB from Lowe�s, along with a few other tools... Chimney starter, rib racks, a cover, 1 bag of lump charcoal, one bag of Hickory chips, and a lighter. (NO modifications on the ECB)

I purchased from Harris Teeter an 8lb Boston butt, 2 baby back ribs, 2 family pack of chicken wings, and one chicken roaster... oh, and a chicken and pork rub...

I purchased from Foodlion, onion power, garlic powder, sea salt, turbinado sugar, brown sugar, apple cider vinegar and apple juice.

Conditioned the smoker on Saturday morning, let cool...

I made a chicken rub using the Basic Pork Rub ingredients... no measuring, just estimating... I rubbed on set with the store bought rub, and the other with my home made rub...

Smoked the chicken wings on Saturday afternoon (3.5 hr smoke time), and while smoking I read her that the wings skin will come out a little rubbery, unless I cooked them at a higher heat... I know I was smoking over 220, because I have a meat thermometer that said so... the thermometer on the grill only says "Ideal" and I was within the "Ideal" range, on the lower end... I thought my meat thermometer would go above the 250 to use to check the grill temp, but it doesn�t�

Lesson #1: get a grill thermometer

After smoking the wings, I removed the smoker, and placed the rack of wings directly on the lower portion of the smoker (right above the coals)� this not only crisped the skin, it gave the wings a darker/blackened look� I tasted one of each of the wings, and liked my rub better, it had a sweeter taste, while the store bought was bland, and had a funny aftertaste.

Sunday, I began with the Boston Butt� I gave it my home made rub, and let rest while I started the smoker� I place the Boston Butt at 10am, and then started working on the ribs. I removed the membrane, and excess fat, rubbed them with my Home made rub, and placed them on the rack� I was having trouble keeping a hot enough temp after 4 hours, but after stocking the coals and removing some of the ash and small coals that blocked the bottom vents, the temp rose to �upper Ideal��

I used the 3-2-1 method on the ribs, and noticed them falling apart after taking them out of the foil. This was another indication I was smoking above the 225-250 level� I stuck the meat thermometer into the boston butt, after removing the ribs, and only got 160 degrees� I got online and checked this site to find out what temp� 180, 190??? I read that 195-200 or higher is needed to get �Pulled Pork�, anything below 190 would come out like ham chunks� I had three more hours to cook, and I thought I would check again in about an hour. It was at 165, not moving fast enough� I dumped the last bit of lump charcoal I had (started with two bags) and added a few extra blocks of Hickory� thinking this would increase the temp� 2 hours later, as I tried to remove the butt, it began to fall apart� Temp at 205. Done! I took it inside, covered it, and let it sit for 30min.

Lesson #2: Have enough lump charcoal and Hickory chunks to last� (so not to sweet it when you have two hours to go, and run out of both� LOL)

Overall, the chicken wings taste great, except the skin is a little toooo crisp on a few (placing them too close to the coals� I had a few flame ups). The ribs were fantastic, they were not quite falling off the bone, but with a little tug, the bone came out clean� and I loved the flavor. That basic rub is awesome, along with apple juice in the smoker bowl.

Last but not least, the butt turned out better than I expected� flavors were good, meat was falling apart, and in some cases were a little overdone (not quite mush, as I have read on this site, but soft and moist�) I might invest in some butcher string and tie the butt next time to avoid it falling apart on top of the smoker. (another sign I was cooking at higher temps�)

Thanks everyone, I had a great first time experience� I loved it, my wife and girls loved the ribs, and my co-workers are in for a treat today� chicken wings, ribs, and pulled pork (eastern style)�.

~Bryan (Duck)
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Bryan (Duck)

StarsandStripes · BBQ Fan Joined: 06 Mar 2007 Posts: 385

3-2-1 may be a little much for BBs. Try 3-1.5-.5 or maybe even less.

Smoking Duck · Joined: 14 Jun 2007 Posts: 20 Location: Charlotte, NC USA

Cactus · BBQ Fan Joined: 09 Jun 2007 Posts: 237

What the wife say when you told her you bought the grill? Hey at least they loved the food Good job and thanks for sharing your experience for all us noobs

Smoking Duck · Joined: 14 Jun 2007 Posts: 20 Location: Charlotte, NC USA

I made sure she saw the ribs first before she saw the smoker....
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Bryan (Duck)

Cactus · BBQ Fan Joined: 09 Jun 2007 Posts: 237

Nice one!!

Smoking Duck · Joined: 14 Jun 2007 Posts: 20 Location: Charlotte, NC USA

Are you well enough to get your smoker... ???

Note: Ribs and Boston Butts are still on sale at Harris Teeter.

Note: The Cowboy lump charcoal from Lowe's burned faster than the RO lump from Walmart... and it had a funny smell to it. I did mix the two during the 12 hour smoke, so I can't tell any taste difference.
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Bryan (Duck)

Cactus · BBQ Fan Joined: 09 Jun 2007 Posts: 237

No not right now going to the doc's today and they want to start to do physical therapy and stuff. Going to have to hold off a little till that is done and that looks like at least a month or two. Once that is done I will be able to afford the one I want. I just have my heart set on that off set from bbq galore. I will still be on here taking notes and getting ready to start. My wife even suggested that when we get it. (yes now it is a we thing she is lloking forward to it now too.) We will get a Sam's club card and start doing thing ups. Hell of a time for frak thing to happen. Oh well. Still love looking at everybodys food p*rn.

Smoking Duck · Joined: 14 Jun 2007 Posts: 20 Location: Charlotte, NC USA

I hope all is is well, and gets well... good luck with the therapy, my wife is doing physical therapy for her legs, and a good friend of mine is doing physical therapy for her back... she had shattered two vertibrae back in May, they placed some nuts and bolts to hold her spine together... now she is training for a NY Mini Triathalon in August... so get a good therapist!

I see an offset cooker in my near future... hopefully by the time you get one, they might more to choose from.

My co-worker and I are going to Sams tomorrow to see what kind of meat we want to smoke for the 4th... The Ribs and Pulled pork was a great hit with my boss and co-workers...

Food p*rn.. I got so excited with the outcome of the meat I smoked this weekend, I forgot to take some pictures... I will take some during my July Smoke!
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Bryan (Duck)

Jackson · Posted: Jul 03 2007 Post subject:

I just started bbqin but on my bb ribs i do 2- 1 1/2- 30min and mine come out great. Hope that helps.
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Laura

Smoking Duck · Joined: 14 Jun 2007 Posts: 20 Location: Charlotte, NC USA

rashley · Newbie Joined: 11 Jun 2007 Posts: 27 Location: McAllen, TX

I did BB ribs last weekend. Cooked with ash coal bed and added hickory for flavor. Did not foil or mop. I went 6 hours at 225 to 240. Ribs were very tasty but definitely overdone, and dried out. Next time I will try 4 to 5 hours unfoiled and at the same time try a 2-2-1 and see how it works out.

Randy
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DP Fat 50
CG Grill
Traeger

mucksbbq · Posted: Jul 03 2007 Post subject:

Congrats Duck, its like hitting a golf ball perfectly, it keeps you coming back.

Butts tend to "stick" at 165 for a while. It'll drive you nuts. Mad

Especially if you don't have a thermometer to know that your smoker temp hasn't dropped.Keep waiting, it will get there.

Smoking Duck · Joined: 14 Jun 2007 Posts: 20 Location: Charlotte, NC USA

Thanks mucks... and as for driving me nuts. Now you tell me... LOL. I needed this information last night when I am on my last handful of charcoal and wood, with an hour to go, and the butt stuck on 165, for the past hour.

Randy, I think I will try either the 2-1.5-1 or the 3-1.5-.5 or the 2.75-1.25-.75 or (2x+3y)(4x-2)(3x-4y)=Z (time)... one of these formulas has got to work... LOL! either way, I think I I got on base with the 3-2-1 method, next time I will go for the double or a triple... Good luck with you next smoke...
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Bryan (Duck)

Jackson · Posted: Jul 04 2007 Post subject:

Bryan,
I am cooking at 200 most people say 225-250 but when i did my ribs that way they got over done. When i do at 200 for 2- 2 1/2- 30min they are perfect. Hope that helps.
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Laura

MoeBiscuits · Posted: Jul 04 2007 Post subject:

Tell ya what, Duck...if you did that well on your first smoke with an unmodded ECB, you're doin' a helluvalot better than I did on my first smoke. Lookin' forward to hearin' about your future endeavors.