Todays activities
Posted: Sun Sep 17, 2017 8:23 am
I'm not sure where this post should go as I am going to try to address a few things in one post. As y'all are painfully aware my pic skills are poor, I cant figure out how to post explaining each one, so this will kind of be a photo bomb and hope you can figure it out.
The first ones are for the newer guys about fire management and how to keep a fairly stable temp. As you can see, I start my fire with a propane weed burner, load up the fire box with dry oak and light it up. At times the temp will get up to 500 or better, but that is what you want. This establishes you a manageable coal bed that is easy to add to as needed. Let it burn down to desired temp before adding the meat.
I'm going to try to copy Fats sausage recipe after following OUP's tutorial. The Owens is like theirs, with just brown sugar and freshly ground black pepper, and I did another with Jimmy Deans and a very good rib rub from Winco. You can see the color difference when laying side by side. I was afraid we would mow through just one too quick so why not experiment a little.
I'm also doing a short stack of beef ribs. The rub for these is a dalmation rub I make with pink Himalayan salt, smoked mesquite salt, a touch of Lawrys seasoned salt, and freshly ground black pepper. I can't emphasize strongly enough the difference fresh ground makes.
And lastly a rack of BB with a slather of Frenchs mustard and Adkins rib Rub because my wife said the owners manual that came with the smoker said it mandated a rack of ribs every time it was lit. Strange, I bought it, picked it up, etc and never saw a owners manual?? But, a happy wife.......
Everything is rubbed and waiting for the temp to settle down. I'll post more pics as the cook progresses
The first ones are for the newer guys about fire management and how to keep a fairly stable temp. As you can see, I start my fire with a propane weed burner, load up the fire box with dry oak and light it up. At times the temp will get up to 500 or better, but that is what you want. This establishes you a manageable coal bed that is easy to add to as needed. Let it burn down to desired temp before adding the meat.
I'm going to try to copy Fats sausage recipe after following OUP's tutorial. The Owens is like theirs, with just brown sugar and freshly ground black pepper, and I did another with Jimmy Deans and a very good rib rub from Winco. You can see the color difference when laying side by side. I was afraid we would mow through just one too quick so why not experiment a little.
I'm also doing a short stack of beef ribs. The rub for these is a dalmation rub I make with pink Himalayan salt, smoked mesquite salt, a touch of Lawrys seasoned salt, and freshly ground black pepper. I can't emphasize strongly enough the difference fresh ground makes.
And lastly a rack of BB with a slather of Frenchs mustard and Adkins rib Rub because my wife said the owners manual that came with the smoker said it mandated a rack of ribs every time it was lit. Strange, I bought it, picked it up, etc and never saw a owners manual?? But, a happy wife.......
Everything is rubbed and waiting for the temp to settle down. I'll post more pics as the cook progresses
anxious to hear your comparison of Owens and JD's - - - If you don't have room for that rack of bonz, maybe I could drive up and take them off you hands - - - being the nice feller than I am 
