The Big Reveal

[TX Sandman]

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

[SteerCrazy]

: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

[OSD]

Everything is looking great

[OSD]

Dan, the next time you are at the store you ought to pick up a few of these oven thermos. 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. I was surprised at mine. those deep racks make a difference in temps from what the door thermo reads.

[SteerCrazy]

Dan, the next time you are at the store you ought to pick up a few of these oven thermos. 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. I was surprised at mine. those deep racks make a difference in temps from what the door thermo reads.

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

[SteerCrazy]

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.

[img=http://img390.imageshack.us/img390/8777/dsc02942ku3.th.jpg]

[OSD]

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.

[bowhnter]

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 ...especially when looking at the smoke come out of those stacks...very nice.

So how'd the food turn out?

[SteerCrazy]

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

Thanks for sharing yesterday with me, all the suggestions are really helpful!

[SteerCrazy]

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?

[Gator]

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?

[OSD]

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

[SteerCrazy]

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

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

Yes, and I'll be at it again next weekend! more of the same!!

[Gator]

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.

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






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

[SteerCrazy]

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.

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






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