First smoke underway!

Spliner · April 22, 2012, 10:44:20 AM

2 racks of baby back ribs.. 2 racks of spareribs.. and 1 pork loin on the bottom rack.

Uploaded with ImageShack.us

Spareribs on left, then the back ribs, and on the 4th rack the pork loin...

Uploaded with ImageShack.us

Loaded and ready to go... now for the waiting and the drooling...

More pics to come!

Spliner

ghost9mm · April 22, 2012, 10:46:25 AM

Looks real good, if you didn't live so far away we would come over for dinner...lol

Keymaster · April 22, 2012, 10:47:24 AM

looks excellent, Those are gonna be delicous!!

muebe · April 22, 2012, 10:59:26 AM

Man for your first smoke you really jumped right in! That cabinet is fully loaded :o

Ought to be good hen done :)

Spliner · April 22, 2012, 10:59:50 AM

By the time the food was loaded.. it dropped from 250 down to around 120. I did use boiling water in the pan so hopefully that'll help. Still waiting on the temp to come back up. Must.. resist.. opening.. door.. to drool.... lol. They need to make a smoker with a glass door lol!

Off to ice down some beer, grab some heavy duty foil for step 2 on the ribs, and more waiting!

Spliner

muebe · April 22, 2012, 11:03:15 AM

Quote from: Spliner on April 22, 2012, 10:59:50 AM
By the time the food was loaded.. it dropped from 250 down to around 120. I did use boiling water in the pan so hopefully that'll help. Still waiting on the temp to come back up. Must.. resist.. opening.. door.. to drool.... lol. They need to make a smoker with a glass door lol!

Off to ice down some beer, grab some heavy duty foil for step 2 on the ribs, and more waiting!

Spliner

You must resist! LOL

Masterbuilt has a smoker with a glass door.... And all you see is smoke. Then the smoke coats the glass and you see nothing :P

Spliner · April 22, 2012, 11:05:05 AM

Good point.. I'd probably burn my nose trying to see through the smoke anyway. ;)

Spliner

Spliner · April 22, 2012, 11:08:10 AM

Quote from: muebe on April 22, 2012, 10:59:26 AM
Man for your first smoke you really jumped right in! That cabinet is fully loaded :o

Well.. it came with 4 racks so it just didn't seem right not to fill them the first time! ;)

Spliner

Spliner · April 22, 2012, 01:59:37 PM

Well after 3 hours of smoke I'm finishing in the oven. Could never get the temp to recover beyond 160 or so. It turned out to be a cold windy day about 58F (damn weatherman! he promised 70F). But.. while those are in the oven for a couple of hours the brats are on the smoker for a couple hours! ;)

Spliner

Spliner · April 22, 2012, 05:37:36 PM

Family devoured about 60% before I could take pics but it was delicious! Pork Loin overcooked a bit and was dry (the smaller half) but other than that the ribs were outstanding. Best I've had in a long time. Can't wait for the temps to come up a bit more for more smoking!

Spliner

mikecorn.1 · April 23, 2012, 08:15:18 AM

What a load of ribs. Nice!! You can also try a couple of bricks covered in foil and place them in the bottom of the smoker. I had 2 permanently in mine till I got a second element. The get hot and retain heat, helping you recover heat loss after opening and closing the door. But remember, if you looking, you not cooking. ;)

Sent from my iPhone using Tapatalk

KyNola · April 23, 2012, 08:57:24 AM

I noticed a couple things in your pic. The top rack of ribs looks like it is touching the left wall of the tower. You need to be real careful that the meat in the tower doesn't touch the walls or back wall. There is a danger of the fat rendering and dripping down the wall on to the puck burner or main heating element and igniting a grease fire in the tower. The other thing is the large pan you have the water bowl sitting in. Many have opted to use the large pan full of water and omit the small waterbowl all together. The large pan holds a lot more water and helps to prevent the "stacking" of smoldering pucks that don't extinguish themselves.

Those ribs looked good! Pretty ambitious first smoke. Congrats on the results.

Smoker John · April 23, 2012, 02:53:25 PM

Lots of good eating right there

Spliner · April 27, 2012, 06:52:02 AM

Quote from: mikecorn.1 on April 23, 2012, 08:15:18 AM
What a load of ribs. Nice!! You can also try a couple of bricks covered in foil and place them in the bottom of the smoker. I had 2 permanently in mine till I got a second element. The get hot and retain heat, helping you recover heat loss after opening and closing the door. But remember, if you looking, you not cooking. ;)

Sent from my iPhone using Tapatalk

Thanks for the tip, I'll definitely give that a try this next smoke. I have some plain 'ol red bricks around the house.

Spliner

Spliner · April 27, 2012, 06:55:35 AM

Quote from: KyNola on April 23, 2012, 08:57:24 AM
I noticed a couple things in your pic. The top rack of ribs looks like it is touching the left wall of the tower. You need to be real careful that the meat in the tower doesn't touch the walls or back wall. There is a danger of the fat rendering and dripping down the wall on to the puck burner or main heating element and igniting a grease fire in the tower. The other thing is the large pan you have the water bowl sitting in. Many have opted to use the large pan full of water and omit the small waterbowl all together. The large pan holds a lot more water and helps to prevent the "stacking" of smoldering pucks that don't extinguish themselves.

Those ribs looked good! Pretty ambitious first smoke. Congrats on the results.

Yea it was a heck of a squeeze, and the meat was touching the wall. I'll keep that in mind this next time. I was trying not to have to cut the ribs in half, but next time I believe I will. That's not a normal load for me, but had a bunch of family helping me move the last week or so; that was their "thank-you" BBQ. Everyone loved it! Some even asked when I was moving again lol. Moving sucks, but the BBQ was out of this world delicious.

Spliner

First smoke underway!

Keymaster