First smoke with new Outlaw

[Sterno]

Finally excellent weather, sunny and warm, so time to try out my new Outlaw.




Load it up with charcoal briquettes and chunks of cherry tree, which I got from Simon!
Placed about 30 hot briquettes on the top and started to pre-heat the smoker.




I've made some Southern Succor rub for this nice and small 2lbs pork butt. Kept in in the fridge overnight for about 16 hours.




Re-rub it just before smoking.




Ready to rock'n'roll!




After 2 hours, I've put some baby back ribs in as well. Here they've been in an hour already.




I cooked up some Southern Sop for basting the butt.




Baste it good!




Spray apple cider vinegar on the ribs. Add more wood, apple tree this time and close the smoker again.



Butt is at 141F at the moment, so I guess it'll be another couple of hours. I'll make some pulled pork out of the butt, so what do you guys recommend for the temperature when it's ready? Somewhere between 190-200F?

Cheers,
Sterno

[OSD]

Lookin' real good.

For pulled pork 200° is real good.

[Big Ed]

Sterno,you are a rib eaten machine LOOKS REAL GOOD!!!!

[Surfinsapo]

STERNO #1

[DATsBBQ]

What everyone has said so far

[Sterno]

Thanks guys!!

Another hour gone and looks good!




More bastin' and more sprayin'




Sure smells gooood!




Got a bit bored waiting, so I made some lemon pie



So, just drinking coffee and eating lemon pie while waiting for my pork.

Cheers,
Sterno

[Southern Pride BBQ]

that butt looks great i need that basting recipe !!!

[BAR "G" BBQ]

Looks excellent Sterno; I could go for a slab of them ribs about now.

[Bluz]

Great Job Sterno!!!! Looking mighty tasty. I think you'll do fine at your party with the new smoker addition.

[Sterno]

Thanks! Yeah gotta practise a bit now with the new smoker and see how it works out.

Now after 5 hours, the firebox was quite full of ash, so took it all out, left few hot briquettes in and added more charcoal and wood. Obviously temperatures fell down (both meat and smoker), but they seem to start to rise again.

Thinking if I should get some charcoal baskets to ease the process of emptying the fire box...

Sterno

[SteerCrazy]

very nice Sterno. Like OSD said, pork pulls nice at 200*, you have to get it at least over 190*. Foil it for an hour or so before you pull it. Lookin good!

[Sterno]

Thanks, yes I'll let it rest for sure before pulling. Can't wait!

Boosted up the temps by adding some proper lump charcoal now to speed up the process a bit. Ribs are nearly ready and butt getting there slowly.



That was most extreme temp, closed the vents a bit and smoker is about 250F now and butt 183F.

Cheers,
Sterno

[Mad Dog]

Well buddy I'm tempted to jump in to my car and get over there asap.
Cant wait for Grand Finale

Cheers

[simon]

excellent induction, Athi !

alos very interested in the baste recipe

[NewBQ]

Keep on doin what yer doin Sterno, looks great!