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Well not quit a bonanza but it sounded good...LMAO
Here are some pics from todays first smoke. I seasoned it last night and it was killing me to use it...temps from top to bttm are with in 5 degrees once the temps stabilize...Because of it being insulated I have to learn some of the tricks for controlling these babies. I did the regular minion method yesterday and let the temps get to high before closing it down probably around 250 or so. Well with these types of smokers that is to high I have been told to control it on the way up which I was kicking my self in the butt last night for not doing. Any ways I also am trying a different or tweak on the minion which is lining the coals and wood up in a narrow row and letting it go from the end..It has worked great so far along with chocking it earlier in the temps around 150 or so.
Now to the meat of things........this was a sorry excuse for spare ribs but beggars can't be choosy. Sprinkled with some MAD HUNKY and set aside...You will also see some dino bones which are sprinkled with Lantana of Texas all purpose and a loin almost split down the middle, also rubbed with lantana. thanks for lookin
charcoal in the basket
spare rib
all on one rack with a lot of elbow room
into the smoker
about a hour in
getting wrapped up with butter, brown sugar, green chiles, jalapeno jelly, chipotle powder
and the dinos
this smoker is at over four hours of running right now with about 2.5lbs of royal oak and 4 chunks of apple...I would say it is very efficient indeed...
Here are some pics from todays first smoke. I seasoned it last night and it was killing me to use it...temps from top to bttm are with in 5 degrees once the temps stabilize...Because of it being insulated I have to learn some of the tricks for controlling these babies. I did the regular minion method yesterday and let the temps get to high before closing it down probably around 250 or so. Well with these types of smokers that is to high I have been told to control it on the way up which I was kicking my self in the butt last night for not doing. Any ways I also am trying a different or tweak on the minion which is lining the coals and wood up in a narrow row and letting it go from the end..It has worked great so far along with chocking it earlier in the temps around 150 or so.
Now to the meat of things........this was a sorry excuse for spare ribs but beggars can't be choosy. Sprinkled with some MAD HUNKY and set aside...You will also see some dino bones which are sprinkled with Lantana of Texas all purpose and a loin almost split down the middle, also rubbed with lantana. thanks for lookin
charcoal in the basket
spare rib
all on one rack with a lot of elbow room
into the smoker
about a hour in
getting wrapped up with butter, brown sugar, green chiles, jalapeno jelly, chipotle powder
and the dinos
this smoker is at over four hours of running right now with about 2.5lbs of royal oak and 4 chunks of apple...I would say it is very efficient indeed...
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