First Smoke !!!!!

Big Mike · February 26, 2008, 08:32:34 AM

Well, I finally got the time this past weekend to give this new BDS 6 rack a shot...a 6 pound butt with my home made rub and a couple of fatty's all smoked with apple. All I can say is WOW, after 14 hours the butt was perfect!!!! Thanks to all the reading I have done here.

Big Mike

Now I just gotta get some of Iceman's sauce!

Habanero Smoker · February 26, 2008, 02:46:31 PM

Glad to hear of your success; and you can't go wrong with Iceman's sauces.

Kane · February 26, 2008, 03:08:56 PM

good ta hear your first smoke was a success now on to the ribs! ;D

Wildcat · February 26, 2008, 03:24:56 PM

Congrats on the success! Once you have tried Iceman's sauce and rub, you will never go back - to the old way that is.

Mr Walleye · February 26, 2008, 04:43:03 PM

Congrats Big Mike!

Good luck in your future smokes too!

Mike

La Quinta · February 26, 2008, 07:21:06 PM

Congrats Big Mike...and yeah...you need the Ice sauce...(are you listening Iceman?) :)

KyNola · February 26, 2008, 07:46:37 PM

Big Mike,
Congrats to you. It's great to get that first one under your belt and have it turn out great. Thanks for letting us know!

KyNola

HCT · February 27, 2008, 08:27:09 AM

It's such a great feeling when your first smoke comes out perfect. Yup, the help here really makes it happen. Congrats. 8)

iceman · March 07, 2008, 11:04:30 AM

I just love to hear of those first smokes making a big hit with folks. Smoke cooking isn't just a variation to cooking, it's a whole new life style! ;D ;)
Glad it turned out Big Mike.

FLBentRider · March 07, 2008, 11:10:14 AM

Congrats!

I remember my first one, the anticipation, wondering if it will turn out ok. Then tasting it and thinking, WOW, that was easy! . A lot less worry after the first one is done and digested.

yul · March 07, 2008, 04:11:06 PM

:) Must be nice to get that first smoke under your belt, glad it turned out OK.
My week end is a bust already, 30 – 40 cm of snow on the way. Enough already. ;)

Blues Man · March 07, 2008, 04:42:42 PM

I remember my first smoke with a Boston Butt. When I took it out of the smoker, I thought I had burnt it to a crisp! When I started pulling it apart, it looked great. Many smokes later, I know it's normal.

Enjoy your new toy!

Wildcat · March 07, 2008, 04:48:16 PM

Quote from: Blues Man on March 07, 2008, 04:42:42 PM
I remember my first smoke with a Boston Butt. When I took it out of the smoker, I thought I had burnt it to a crisp! When I started pulling it apart, it looked great. Many smokes later, I know it's normal.

Enjoy your new toy!

:D :D The first time I took some pulled pork to my mother, she looked at me with a silly grin and said "I see that I am not the only one in the family that tends to burn dinner a little". She changed here toon after I explained the look and she had a taste of it. Now I gotta take her some "burned pork" everytime I go there. ;D ;D

Renegade · March 15, 2008, 09:38:02 PM

Got First Smoke going right now (the seasoning process)!!! After the Seasoning Process comes the real First Smoke of a Beef Brisket (10 Hrs Worth)! I live in a Condo Complex & must say, so far in the First Smoke Preheat Process, I am Okay with the Minimal Smoke that is produced (top closure 99% closed)! If I look out from my deck, I do not see a cloud of smoke, which is very good. Kinda smells like someone has there fireplace going (we have fireplaces in our Condo Complex). That is a good thing, I was worried about too much smoke & the Fire Department being called on me! I am still a bit concerned about the amount of smoke if I am smoking Jerkey, as the top must be almost wide open to avoid moisture, so that may be a problem in the Condo Complex. I am thinking for the Jerkey, not so much of a problem, cause, I can put the smoke to the Jerkey Meat regardless of moisture & get the smoke in the meat & then take the meat to finish on my Dehydrator! Anyway, my first real smoke is about to began on the BDS (I have been wanting for 3 1/2 Yrs) and I am excited & hope my Beef Brisket turns out really good. I would like some feedback on how often I should check in on it & how often I should change the Water in the bowl.

Wildcat · March 16, 2008, 03:41:32 AM

Change the water once after all the wood pucks fall into it (assuming you are applying 3 to 4 hours of smoke). During the smoking of the brisket, I recommend you keep the vent about 1/3 open. The smoke that comes out will not be that bad. If you have a remote probe for the meat, just keep an eye on that and leave the door closed. I also recommend smoking/cooking at 200F box temp. If you cook at that temp you can stop cooking at 185 and then FTC for 3 or 4 hours. You will like the results. You will notice that the meat temperature rise will stall and stay in the 160's for a long time. Just be patient.