It’s been over five years since I used my offset smoker. It was a fun day getting the pit ready, warmed things up with a bag of charcoal, followed by a couple of sticks while I got acquainted with a new 4 probe thermometer. Interesting watching the temps fluctuate in isolated areas of a relatively small space. Drafted fine between 200-225 degrees, blower got it up to 275. Charcoal and smaller sticks made for a good base with larger sticks later. Goals were to get reacquainted with smoker, repay some favors, and replenish freezer.
The rig.
Early Fire
Pork spare ribs, beef riblets, corned beef flat, pork loin, pork shoulder(cut up). The smoker is not tilted as depicted in this photo. I don’t really know if “riblets” is the correct name, forgot to check the package before tossing.
Adding more wood (ie Adams “Action Shot”)
Probes 1, 2, and 4 are actually cooking grate left edge, cooking grate right, and inside pork loin respectively. Holding temps rather evenly. Ambient temp 52 degrees.
Second peek, about to mop/sop.
New to me, this pork loin was smoked with Oakridge original beef and pork rub. There is so much flavor in the rub, it sort of becomes the star of the show.. Think I might brine a loin using this rub next time, or maybe rub it on a butt.
Here we have beef riblets, pork shoulder pieces, and drumsticks that were put on after loin came off earlier.
And finally, pork ribs and corned beef.
Last of the pron.
Pork shoulder sliced, beef riblets and sliced loin in front.
Corned beef. This was my first time to smoke corned beef and also successfully cook a flat of any variety. It was not pastrami, but we still liked it. After soaking 8 hours and two water changes, rubbed it with my standard bbq rub sans salt.
Ended up not cutting the pork ribs. I was stuffed by this point.
Thanks for looking!
The rig.
Early Fire
Pork spare ribs, beef riblets, corned beef flat, pork loin, pork shoulder(cut up). The smoker is not tilted as depicted in this photo. I don’t really know if “riblets” is the correct name, forgot to check the package before tossing.
Adding more wood (ie Adams “Action Shot”)
Probes 1, 2, and 4 are actually cooking grate left edge, cooking grate right, and inside pork loin respectively. Holding temps rather evenly. Ambient temp 52 degrees.
Second peek, about to mop/sop.
New to me, this pork loin was smoked with Oakridge original beef and pork rub. There is so much flavor in the rub, it sort of becomes the star of the show.. Think I might brine a loin using this rub next time, or maybe rub it on a butt.
Here we have beef riblets, pork shoulder pieces, and drumsticks that were put on after loin came off earlier.
And finally, pork ribs and corned beef.
Last of the pron.
Pork shoulder sliced, beef riblets and sliced loin in front.
Corned beef. This was my first time to smoke corned beef and also successfully cook a flat of any variety. It was not pastrami, but we still liked it. After soaking 8 hours and two water changes, rubbed it with my standard bbq rub sans salt.
Ended up not cutting the pork ribs. I was stuffed by this point.
Thanks for looking!
