My First Smoke Pictures

[SL2010]

My wife doesn't mind the smoker. Here are my first pictures, I made a rack of ribs that I first put the Salt Lick dry rub on and then I mixed apple vinegar with Sweet Baby Ray and sprayed on the ribs every hour. They cooked for about 5.5 hours and were SO WONDERFUL! They tasted just like the ones from Smitty's & Blacks in Lockhart Texas which I just came back from in March. I have been wanting to smoke ribs since then. The flavor from this smoker really does taste like it came from an old smoke house.

[NePaSmoKer]

Great smoke and looks good.

[GusRobin]

Looks Good. Only comment I have is that I don't cook on the bottom rack unless the others are full. To me it is easier to control. I usually cook on the 2nd from the top, top, 3rd from the top and the botto in that order as I fill up the smoker. If I use more than the top 2 I will rotate the racks during the cook.

[SL2010]

thanks for comments i will try that next smoke. it was soooooooooooooooooo GGGGGGGGGGOOOOOOOOOOOOOOOOOOOOOOOOOOODDDDDDDDDDDDDDDDDDDD i cant wait till lunch for the left overs ;D ;D ;D ;D has any one smoked sweet corn on the cob in a BDS any tips

[squirtthecat]

Mmmm...   Love that Salt Lick!   I bet those ribs had a punch..

[FLBentRider]

Nicely done!

[SL2010]

They had an awesome flavor I sliced them down cooked them again on the grill for lunch today i think i will do some chicken next weekend my wife asked me to move the smoker a little further from the house lol :D :D :D i will post pics of the BBQ on day Two i think that the flavor got better

[ArnieM]

Nice smoke and great looking ribs.  I'm with Gus on using the upper racks first.  The lowest rack gets a lot of direct heat.

[classicrockgriller]

SL, it just gets better and better!

Nice job and THANKS for posting pics.

[GusRobin]

I have done corn on the cob 2 ways. One is to wrap in foil. Cooks faster but no smoke flavor. Another is a way I saw somewhere on this forum. That is to pull the husks part way down, just enough to pull all the silk out. I then pour some liquid on it (beer, apple juice, white wine, whatever you have handy). Then close the husks back up and put in the smoker for about an hour (at 225-230* seems like I cook everything at that temp). You may want to adjust the smoke time depending upon your preferences. The only time it didn't come out well is the one time I tried it without any cover (foil or husk). Seemed too dry, but I may have just left it in too long.

[Mr Walleye]

Gus

I've done it that way as well. I use olive oil, salt, pepper, and a little onion and garlic powder as well.

Turns out very good.

Mike

[GusRobin]

Mike,
As simple as it seems, I never thought about also adding spices to it. I'll try that next batch.

[KevinG]

thanks for comments i will try that next smoke. it was soooooooooooooooooo GGGGGGGGGGOOOOOOOOOOOOOOOOOOOOOOOOOOODDDDDDDDDDDDDDDDDDDD i cant wait till lunch for the left overs ;D ;D ;D ;D has any one smoked sweet corn on the cob in a BDS any tips

I've soaked them in water and cooked em fast and short, about 15 minutes at max temp.

[DarqMan]

Oh my, those ribs looks sinful. 

I'd say you get an A++++++++++++++ for your first smoke... complete with pics and all.

Thanks!

[NePaSmoKer]

Leave the husks on, peel back and remove as much silk as you can. Soak the cobs with the husks in cold water for 30 mins to rehydrate the husks. Season the cobs with your fav, pull the husks back on the cob and smoke at 200* with 2 pucks. After the 2 pucks give the cobs another 30 mins at 225* Rotate the cobs on the racks so they get even heat all around.

The added moisture in the husks will help steam the corn.

Sweet moist N crunchy smoked corn.