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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 01-28-2013, 09:53 PM   #1
Knows what a fatty is.
Join Date: 12-30-12
Location: Sedalia, MO
Default First all wood smoke(almost)

Got a truck load of cherry and hickory a couple weeks ago. Went to work today and not much going on so I decided to come home and enjoy the weather. Started the smoker up with a chimney full of charcoal and threw in a three splits of cherry. Got the Oklahoma Joes chugging along at a smooth 250. Everything was going great until the wind picked up to 15-20 mph. Still maintained temp pretty good but I noticed the amount of wood burned went through the roof! I did have to add half a chimney full of charcoal every few hours to get a bed of coals back down. Not sure what happened there...

Started out with a slab of baby backs that finished about 2:00. Decided since the cook was going so good that I'd hurry up and thaw out some bacon and sausage to make my first fatty! Stuffed the fatty with some green pepper, onions, and shredded cheese. Was rushing to get it prepped before I had to go pick up my daughter from school and forgot to put any seasoning on it. Threw some wood on the smoker to keep temp halfway, went and got the kid from school, came home and threw the fatty on and cranked the temp to around 300. It got done around 5:30. Just enough time to eat really fast and head out for the daughters gymnastic class. Sorry no pic of the fatty. It wasn't that pretty anyway, I REALLY need some practice on weaving!

The ribs turned out good. After reading a post on here about making the rub stick to ribs, I opted to simply salt, pepper, and some light rub. I also read in the same post, I believe from Cowgirl, that bacon grease was used as a "sticking agent", so I melted some bacon grease and added apple cider vinegar and some pepper and brushed in on after first and second hour. The ribs turned out pretty darn good. The wife had the real camera so I had to take a picture with my cell phone.... I just wanted some kind of proof that I did cook them. I know the whole "no picture, it didn't happen" thing.
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Old 01-28-2013, 10:15 PM   #2
Quintessential Chatty Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca

Thanks for the post dude! Life gets really busy when you have young kids. I am amazed you had time to post at all!!
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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Old 01-28-2013, 10:15 PM   #3
is one Smokin' Farker
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Join Date: 11-26-12
Location: Saint Louis MO

Nice cook there! You're a straight shot out hwy 50 from me about 2 and a half hours..invite me over next time! haha!
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC
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Old 01-28-2013, 11:32 PM   #4
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

Good job getting it all done with all the wrangling childrens.Turn your pit so the FB is out of the wind it will help maintain your coal base.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Old 01-29-2013, 01:52 AM   #5
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

remember even if you had a bad day at the pit is better than a good day at work!!
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Old 01-29-2013, 07:23 AM   #6
Is lookin for wood to cook with.
Join Date: 01-23-13
Location: SE Ohio

Just like the wood furnace in my house, high winds suck wood down! Good job on the cook.

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