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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-15-2010, 04:42 PM   #1
got14u
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Join Date: 01-07-10
Location: Phark-land WYOMING
Lightbulb **Inaugural western smoker bonanza** w/pron

Well not quit a bonanza but it sounded good...LMAO
Here are some pics from todays first smoke. I seasoned it last night and it was killing me to use it...temps from top to bttm are with in 5 degrees once the temps stabilize...Because of it being insulated I have to learn some of the tricks for controlling these babies. I did the regular minion method yesterday and let the temps get to high before closing it down probably around 250 or so. Well with these types of smokers that is to high I have been told to control it on the way up which I was kicking my self in the butt last night for not doing. Any ways I also am trying a different or tweak on the minion which is lining the coals and wood up in a narrow row and letting it go from the end..It has worked great so far along with chocking it earlier in the temps around 150 or so.
Now to the meat of things........this was a sorry excuse for spare ribs but beggars can't be choosy. Sprinkled with some MAD HUNKY and set aside...You will also see some dino bones which are sprinkled with Lantana of Texas all purpose and a loin almost split down the middle, also rubbed with lantana. thanks for lookin
charcoal in the basket

spare rib

all on one rack with a lot of elbow room

into the smoker

about a hour in

getting wrapped up with butter, brown sugar, green chiles, jalapeno jelly, chipotle powder

and the dinos

this smoker is at over four hours of running right now with about 2.5lbs of royal oak and 4 chunks of apple...I would say it is very efficient indeed...
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Last edited by got14u; 05-15-2010 at 05:27 PM..
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Old 05-15-2010, 07:44 PM   #2
got14u
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Ok here are the final pics....it is still going on 2.5lbs of charcoal, I actually ran it a little hot do to a learning curve..I was figuring 10lbs for 8 hours. It is still going at 230 degrees and has been smoking for 8 hours...Ribs came out great the sirloin is still in. thanks for lookin
back into the smoker after removing from foil


all done


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Old 05-16-2010, 07:48 AM   #3
EatonHoggBBQ
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Excellent job. Nothing like the first cook on a new smoker.
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Old 05-16-2010, 07:50 AM   #4
Rich Parker
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They look fantastic! Nice cooker to.
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Old 05-16-2010, 03:44 PM   #5
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Wow, looks good and seems like doing that on 2.5lbs of charcoal, you achieved your goal.
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Old 05-16-2010, 03:58 PM   #6
aswoboda
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I envy you guys who do all this wonderful smoking with natural wood and charcoal! im just getting started with this smoking thing and im using a pellet smoker until i think i can handle a bigger challenge
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Old 05-16-2010, 04:58 PM   #7
whodeyQ
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those are some nice, nice looking ribs.
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Old 05-16-2010, 05:02 PM   #8
fshnwiz
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Congrats on the new smoker, great looking bones.
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Old 05-16-2010, 05:18 PM   #9
LT72884
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thats a nice cooker you made. Im surprised that the amount of lump you used lasted as long as it did.
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Old 05-16-2010, 05:27 PM   #10
Derek
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Wow, You've made me hungry "again tonight"

I gotta stop looking at these threads of sexy foods.
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Old 05-16-2010, 05:39 PM   #11
SmokeJumper
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Sweet looking ribs! Way to break here in right.
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Old 05-17-2010, 07:46 AM   #12
got14u
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Thanks everyone.. I am also surprised at the amount of charcoal used..It could actually be a little closer to 3 lbs but it is still pretty good. I'm working on a contraption to even give more control to the temps and time of the smokes....
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