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My first ever attempt at true smoking...

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  • My first ever attempt at true smoking...

    I've smoked meats before, but on a propane BBQ, using indirect heat and a pan of wood chips. I finally own a real smoker and am putting it to use! I picked up a Char Griller offset firebox smoker on Craigslist yesterday, for $70.00. Eventually, the side firebox will be utilized to build my fridge smoker.





    Early this morning, I started a briquette fire in the smoker, got it hot and cleaned it up some. This afternoon, I'm going to re-season it.

    I just got home from Costco with 2X8 lb. pork butts, which I just finished lovingly rubbing first with yellow mustard and then a dry rub!

    I used some ideas from here, with a little of my own tweaking, and created the rub;
    2 cups brown sugar
    1 cup sea salt
    4 Tbsp coarse black pepper
    1 Tbsp ground ginger
    2 Tbsp Chili powder
    3 Tbsp dry mustard
    ¼ cup McCormick’s Pulled Pork BBQ Seasoning

    Now they’re sitting in a hotel pan, covered in pastic wrap. Tomorrow morning, I’ll bring them inside to warm up a bit (they’re currently outside, where it’s about 36 degrees and cooling down.) As they’re warming up, I’ll start the smoker with hickory briquettes and apple wood chunks. Once it reaches about 230, I’ll put the butts on.

    Once the butts are in the smoker, I’ll start making my mop. I plan to use a mop found on this forum of 3-2-1 Apple Juice-Apple Cider Vinegar-Spiced Rum.

    Am I forgetting anything? Am I completely screwing anything up!?

    Wish me luck!




  • #2
    Looking good so far. Butts are very forgiving so if your temp is running hotter don't fret. I usually do mine 250-270. Can't wait to see finished pics.
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    • #3
      Looks like you are well on your way!!
      Brian

      Certified Sausage & Pepper Head
      Yoder YS640
      Weber Genesis
      Weber 18.5" Kettle
      Weber Performer
      Misfit # 1899

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      • #4
        Looking good. The Chargriller you picked up doesn't look that bad, I've seen a helluva lot worse. Can't wait to see how the butts come out.
        And by the way...
        Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
        My best asset however is the inspiration from the members on this forum.

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        @SmokinJim52 on Twitter

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        • #5
          Looking good! Keep us updated
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          • #6

            I don't think ya want to remove the firebox from the CG...Then that grill becomes useless...It really is a good entry level smoker/grill...The CG website will sell you another firebox for the fridge conversion...Then ya got TWO smokers
            Craig
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            • #7
              K boyz, we got the hook set- now reel him in!!
              Oh, it reels him in onnit own!
              Good stuff comin an,
              Welcome from Florida!
              Mark
              sigpic


              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

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              • #8
                If I recall there are some easy mods for that smoker that will help it run even more smoothly... can somebody get him the link?? Or am I thinking of something else, getting older...??
                Brian

                Certified Sausage & Pepper Head
                Yoder YS640
                Weber Genesis
                Weber 18.5" Kettle
                Weber Performer
                Misfit # 1899

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                • #9
                  It definitely needs some mods. I plan to extend the exhaust down to the grill surface. I also need to seal it up with some stove roping.

                  So, I'm finished seasoning it, but there were still plenty of hot coals, so I added a couple apple wood chunks and tossed some venison backstrap on. They're cut about 1" thick. How long do you think it'll take them, at about 200-225 degrees? I hope I didn't just waste good venison! LOL. I'll probably mop them with some apple flavored beer, just to keep them from drying out.

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                  • #10
                    Only mods I did on my CG was to bring down the exhaust and to turn the charcoal pan upside down leaving about an inch gap all the way around...Really leveled out the temp spread a lot...The gasket seal thing I did...Well it didn't stick and I never noticed that it helped anyway...Cooked exclusively on the CG for about 5 years...Almost every weekend...Recently passed it on to another newb...Still used it from time to time...
                    Craig
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                    • #11
                      Originally posted by barkonbutts View Post
                      If I recall there are some easy mods for that smoker that will help it run even more smoothly... can somebody get him the link?? Or am I thinking of something else, getting older...??
                      This is probably the thread you're thinking of.

                      http://www.smoked-meat.com/forum/showthread.php?t=287

                      Dave
                      CUHS Metal Shop Reverse Flow
                      UDS 1.0
                      Afterburner
                      Weber Performer
                      Blue Thermapen
                      Thermoworks Smoke with Gateway
                      Thermoworks Chef Alarm
                      Auber Smoker Controller
                      Proud Smoked-Meat Member #88
                      -
                      "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                      • #12
                        Yep smoke in the Cg until you get the fridge done!

                        Be careful with that fridge....it has pressed sawdust insulation in it and it will smolder and catch fire if it gets hot!

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                        • #13
                          Best venison I've ever tasted! It was still a little moist, though not enough, but the flavor was absolutely amazing and even slightly dried out, it just melted in our mouths!

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                          • #14
                            Venison=130-135 ish In my world. They cook very fast, it is very easy to miss that mark.

                            Welcome from Illinois!

                            I would make some mods to that smoker and set up the the fridge a little different.

                            Real men have more than one smoker.......

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                            • #15
                              Like the looks of that rub recipe. And everything else for that matter. Take some pics of the cook as you go along. And definitely get some pics of the final result. I think you are in for some good times. ENJOY!

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