My first ever attempt at true smoking...

[returnofsid]

I brought the butts inside at 5:30 AM to warm up a bit. Fired up the smoker and waiting for it to come up to temperature. I've placed a hotel pan, with about an inch of an apple juice/pineapple juice mix, under the smoking surface. This will catch the drippings as the butts smoke. I've mixed up my Mop, 3-2-1, Apple Juice-Apple Cider Vinegar-Spiced Rum. I do have a quick question...

In the side firebox, there's the "cooking grates" and then the charcoal goes underneath. Should I put the apple chunks directly on the charcoal or up on the cooking grates, or a combination of both? I ask because, last night, when smoking up the venison, if I placed the chunks directly on the charcoal the chunks seemed to burn up really quickly. I guess I'll need to keep a close eye on it and adjust on the fly, for the first few hours, until I get the hang of it.

[sweet_magnolia]

Great start!

In the side firebox, there's the "cooking grates" and then the charcoal goes underneath. Should I put the apple chunks directly on the charcoal or up on the cooking grates, or a combination of both? I ask because, last night, when smoking up the venison, if I placed the chunks directly on the charcoal the chunks seemed to burn up really quickly. I guess I'll need to keep a close eye on it and adjust on the fly, for the first few hours, until I get the hang of it.

Personally, I would put them directly on the coals.

[barkonbutts]

This is probably the thread you're thinking of.

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

Dave

Thanks Dave, yep that was the one...

[returnofsid]

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.......

Yeah, the venison was a little dry. Marinating it, next time, would help.

I've already decided that I'm going to keep the CG as is. I'll purchase a second firebox for the fridge! HAHA

Great start!



Personally, I would put them directly on the coals.

I'm kind of doing a combination. Chunks directly on the coals are burning pretty quickly. I've got chunks on the cooking grates as well and they're slowly smoldering away.

[returnofsid]

Instead of actually "mopping," I'm spraying the mop on, with a spray bottle, at least to begin with. I don't want the mop to wash or wipe off the rub. Once it begins to build some bark I may actually use the mop. I just sprayed the first mopping, inserted an internal thermometer, and took a picture! The smoker seems to be holding pretty steady at about 225 degrees. The internal thermometer isn't reading accurately in this photo, because I'd just stuck it in.

[sweet_magnolia]

Looking good!

[zombini]

looking good

[gmotoman]

Wow loving the looks of it. I'd just keep using the spray bottle. Those bad boys going to make some good sandwiches I bet.

[returnofsid]

Photo update...9 hours of smoke so far. I've had a couple stalls, when I failed to check on it soon enough...Internal Temp of the one on the right is 135, the one on the left is 125. I'll probably swap their position the next time I mop.

[redruff]

yum

[returnofsid]

About 30 minutes ago I added 4 chicken breasts that have been marinating all day. That'll be tonight's dinner.

[returnofsid]

Now I'm headed home to double check those temperatures, with a known calibrated probe. Those temps sound too low for 9 hours smoke, at 200.

[returnofsid]

Sure enough, after calibrating 2 food probes, the thermometer I'd been using is off by 30 degrees!

[returnofsid]

Working in the food industry, as a gourmet chef for several years, you'd think I'd know better than to trust a new thermometer, especially one that has no way of calibrating it!! I was at my daughter's dance school and I was scratching my head...something was wrong but I couldn't put my finger on it! So, I raced home and grabbed 2 of my food probes that CAN be calibrated. I ice water calibrated AND boiling water calibrated both. They're accurate. That other thermometer is going back to the store tomorrow morning!

[SMOKE FREAK]

When I was using my CG I actually ran it as a stick burner keeping a live fire as much of the time as possible...A pain in the @ss but the payoff is in better flavor than smoldering wood will provide...

However you use it you need a good thermo like the ones that Maverick sells...To monitor pit temps and meat temps both at once...