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TX Sandman
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Postby TX Sandman » Sun May 20, 2007 9:59 am

:shock: Looks like that thing'll hold 40+ butts, based on that pic. Over 200 lbs of pork. Dang, that's a lotta pulled sandwiches.
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Postby SteerCrazy » Sun May 20, 2007 10:15 am

TX Sandman wrote::shock: Looks like that thing'll hold 40+ butts, based on that pic. Over 200 lbs of pork. Dang, that's a lotta pulled sandwiches.


Jay mentioned someone putting about 24-26 butts and 4-6 briskets at once. I would say at least 30 butts...yeah alotta pp sammies!

Ok, ribs are on. I could probably put about 6 slabs maybe 8 if I squeezed em on 1 rack

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Postby OSD » Sun May 20, 2007 10:32 am

Everything is looking great :tup:
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Postby OSD » Sun May 20, 2007 10:52 am

Dan, the next time you are at the store you ought to pick up a few of these oven thermos. :D They are cheap and place them around on different racks in the top, back, front, and middle. will help to see where temp differences are. :D I was surprised at mine. those deep racks make a difference in temps from what the door thermo reads. :D :D

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Postby SteerCrazy » Sun May 20, 2007 1:05 pm

OSD wrote:Dan, the next time you are at the store you ought to pick up a few of these oven thermos. :D They are cheap and place them around on different racks in the top, back, front, and middle. will help to see where temp differences are. :D I was surprised at mine. those deep racks make a difference in temps from what the door thermo reads. :D :D

Image


great idea jim, thanks! I haven't calibrated the door therm just yet but I am keeping track of one rack with my maverick, but like you said, the temps in the back can run different than those up front! Thanks again, I will pick up a few of those
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Postby SteerCrazy » Sun May 20, 2007 1:09 pm

Ok, I think I've got her runnin smoothly now. I figure to allow about 2 hours to fire it up and get to temps I like before I throw any food on.

Ribs are at the 3 hour mark, I've never foiled, never done the 3-2-1 method, I just pull em off the smoker when they tear, always turn out good to me.

I've decided to foil these. Added a little apple juice and foiled em up. Going to have them foiled for 2 hours then I will unfoil for the last hour. Does that sound correct??

I'm keepin my temps about 230* and if it gets above that I just open the door a bit and let some air in, it's breezy today so it's helping.

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Postby OSD » Sun May 20, 2007 1:45 pm

Better check them after 1 hr in foil w/ juice. They can turn to mush in that smoker. I never foil mine. The air inside is moist enough. you may have to put them on a grill to crisp them back up.
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Postby bowhnter » Mon May 21, 2007 7:03 am

I didn't get to check in yesterday. Dan that looks great. How did the ribs turn out?
And like Jim said, watch the time in foil, I have been leaving mine in too long myself. Going to go unfoiled this coming weekend.

Bet you still have that smile on too :D ...especially when looking at the smoke come out of those stacks...very nice.

So how'd the food turn out?
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Postby SteerCrazy » Mon May 21, 2007 10:28 am

The butts jumped up to 190* within 2 hours after foiling. I pulled them off at noon and amazingly kept them hot til 5pm. Even after injecting them and adding a marinade to the foil, the pork was not mushy at all. In fact, it was some of the best dang p.p. I've ever had. I was so busy cuttin the ribs, pullin the pork, checkin the beans, makin the slaw, etc etc that I didn't have time to get finished pics.

I did the 3-2-1 method with the ribs and those turned out fantastic. When I foiled the ribs I poured a little apple juice then threw them back on for 2 hours. Unfoiled and let em firm up for the last hour. 3 racks I kept dry, 2 racks I glazed. I was afraid they were done too much but actually they weren't. I hadn't smoked ribs in over a year. Just a tug of the meat off the bone and it came of clean. Didn't fall apart so they turned out perfect. I need to get a mist bottle though to mist water or a.j. on em, especially if I do 'em dry.

Near the end of the cook my water was getting low so I didn't bother to refill and just let it all dissipate.

I was afraid with the injection that the P.P. was going to be too salty and mushy. The injection suggested 2oz per 1lb and they were 5 lbs but I only injected about 6oz of solution so I didn't over do it. With the taste of the pork I was not concerned about a bark and did not want one.

I've got another cook next saturday, same thing, ribs and pulled pork. I probably won't foil the pork and see what happens. I will take final pics on that though.

I also did some scotch eggs and a fatty. By the end of the day I was exhausted!!! But 10lbs of pulled pork and 5 slabs of ribs were all eatin ( did send a foodsaver bag of pp home with my brother for his 2 boys) my father in law, who is a rib guy, literally had an entire slab.

I think I've got the cooker down and realized it is a smoker and you can't keep it spotless :wink:

Thanks for sharing yesterday with me, all the suggestions are really helpful!
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Postby SteerCrazy » Mon May 21, 2007 10:34 am

Gator wrote:Well?

I was wondering - what are your control features? The dual pipes sticking up look awesome with smoke pouring out.

Vey nice Dan, it looks really good. Spice did a great job.


Gator, the control features are 2 bottom dampers on the firebox door and the 2 stacks at the top. I've never used a smoker where I didn't keep the top dampers open the whole time. After she was truckin along I'd cut the bottom dampers closed about 1/2 and turn the top stacks about 1/2 open.

OSD has a spicewine, what is your experience with either the top or bottom dampers and controlling your heat?
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Postby Gator » Mon May 21, 2007 11:42 am

I always keep the top full open too and adjust inflow air only...hummm, half open on the top - that makes things a little more tricky, dosnt it?
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Postby OSD » Mon May 21, 2007 12:06 pm

Sounds like you had a very successful cook. :D :D Glad to hear everything went good for you. :D :D
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Postby SteerCrazy » Mon May 21, 2007 3:05 pm

Gator wrote:I always keep the top full open too and adjust inflow air only...hummm, half open on the top - that makes things a little more tricky, dosnt it?


Didnt seem to make much of any difference......I think Id just keep it open the whole time


OSD wrote:Sounds like you had a very successful cook. :D :D Glad to hear everything went good for you. :D :D


Yes, and I'll be at it again next weekend! more of the same!!
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Postby Gator » Mon May 21, 2007 3:22 pm

Hey thanks!

I lurv REEEBBS! Are those spares that you trimmed? I need to do that, Im stuck on loin backs, just whack in half and smoke.


SteerCrazy wrote:Image

Whole mess a reeeeeeebs! that pic was for you Gator!

Ok the butt on the right is at 160* prefoil and post foil. Grate space for ya Dats

Image
Image



Each butt is just over 5lbs. Ribs comin up next!
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Postby SteerCrazy » Mon May 21, 2007 3:46 pm

Gator wrote:Hey thanks!

I lurv REEEBBS! Are those spares that you trimmed? I need to do that, Im stuck on loin backs, just whack in half and smoke.


SteerCrazy wrote:Image

Whole mess a reeeeeeebs! that pic was for you Gator!

Ok the butt on the right is at 160* prefoil and post foil. Grate space for ya Dats

Image
Image



Each butt is just over 5lbs. Ribs comin up next!


yes, spares, I trimmed the ends and trimmed the skirt meat to make em look even........I prefer spares

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