I picked up a smoker recently and finally got around to making my first run. I learned quite a bit, and can see that I'll need to make some modifications to my smoker for the next run. My first piece of meat was a boston butt, and I must admit, after 14 hours it came out quite well.
That looks good to me! I have been wanting to learn to smoke for a long time but I am to chicken, a good chunk of meat it way to expensive for me to ruin!
Good stuff! I recently got a big green egg... I'm loving it, but I haven't used it to smoke anything yet. Coming soon!
Good Job. I've been using a 1961 Imperial Kamado for about 15 years (bought it at a yard sale from a widow for $150 and it is still going strong). The great thing about the ceramic cookers is that they are insulated enough that even as a Yankee, I can use it year round. Sparky - That looks great. If you have the butcher cut the BB in half, you get more bark and they finish up in about 6 hours give or take. Here are a couple 4 pounders that I did last year. What kind of smoker did you get? Also, check out Amazing Ribs, there is some good information there that may help. http://www.amazingribs.com/
It turned out to be a real tasty piece of meat, and I think cutting it in half would be a great idea for next smoke. I've already found that the bark is the best part. I'm running a chargriller trio, which consists of a propane grill attached to a charcoal grill, attached to a side firebox. Essentially my smoker is a standard offset. I can see I need to do several mods before my next smoke. I can't empty ash without disturbing the coals, which created a problem towards the end. My ash was choking out the coals, and I really struggled to keep everything up to temp at the end. I'm going to fabricate a charcoal box, and attach it above the ash tray so that I can dump ash while still allowing the hot coals to be undisturbed. It should also allow me to run a larger load of coal, so that should reduce my hands on time. Think I'll lower the smokestack to grate level... from what I read that will help to balance my temps. And yes, this thing IS as big as it looks.
Looks Yummy Sparky! You can try a lot of different things while smoking. Different wood types i.e hickory, mesquite, pecan cherry maple are all good but renders a different attitude to different meats. Also, Basting with apple juice during smoking adds a nice flavor to most pork. I love smoking meat and other things. I learned how to smoke cole slaw while watching Diners, drive-ins and dives. They shred the cabbage, put it in a stainless steel bowl that is sitting in a larger bowl filled with ice. Don't know how long they smoked it for, but can't imagine it taking more than 30 minutes to just give it a hint of flavor. Enjoy, my friend!
If it doesn't have one, I would suggest making a baffle. It really helps with keeping a consistent temp in the cooking area. I don't know if you garden, but I smoke a good number of my chilis before drying them. Brings out a whole new flavor to them.
Yes had one, used one, found out that no matter what it put into it, it came out smelling and tasting like ham! Turkey legs-HAM; pork chops-HAM; trout-HAM; whole chickens-HAM; ham-HAM.... You name it, it all came like HAM!
My brother-in-law used to smoke everything when I lived back home .... although I'm sure he still does, I just don't live there anymore. Turkey and pork were my favorites ... That looks awesome Bobby, Good Job!
Smoked meat is soooo good! We used to have smoked wild boar and smoked sausage in sauerkraut when I was a kid, and it was excellent. I hope you enjoy your smoker, Sparky. You must be a mighty happy fellow right about now.
Looks a bit like something from the old Southern Pacific line..but I'll just bet once you shovel the coal and get her boiler fired up, she produces some good food..
I thought it looked a bit like an old steamer too I've got a ton to learn yet, but that'll be part of the fun.
I've had some of the best smoked meat in the world in Montreal Canada. But potentially homemade smoked meat could even give the mighty MTL a run for it's money...
I can already say, it's 100x better when it's fresh out the smoker. The next day it's still great stuff, but not AS great.
