It's official... I've fired up the new Cimarron and am on my way to my first Q. I'm smokin' 6 slaps of 2lb babybacks. I figure that'd be a good place to start. I'm not going to wrap since it I'm using the racks and seems like a pain, but I'm taking copius notes and think this'll serve as a good baseline to start from. Pics are below:
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xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
Gentlemen... my 1st Q is on...
- Thread starter itschris
- Start date
Thanks! The pool is our little paradise. We both work so much that it's not always easy to get away. We sit out for at least a short while just about everyday. It's very calming.
I'm stoked about the cook so far. I started with about 8lbs of Cowboy Lump I picked up at Bass Pro when I got my smoker. So far, I've been able to maintain 225 for the past hour according to the stock thermometer. I'm gonna get fancy about it later with probes and what not, but for now, I just wanted to make something. I have 50/50 mix of water and apple juice in a heavy duty cake pan in the smoke chamber. I'm probably gonna do some misting in about 2 more hours. I'm thinking 4-5 hours if I can maintain 200-225 for the duration.
I'm stoked about the cook so far. I started with about 8lbs of Cowboy Lump I picked up at Bass Pro when I got my smoker. So far, I've been able to maintain 225 for the past hour according to the stock thermometer. I'm gonna get fancy about it later with probes and what not, but for now, I just wanted to make something. I have 50/50 mix of water and apple juice in a heavy duty cake pan in the smoke chamber. I'm probably gonna do some misting in about 2 more hours. I'm thinking 4-5 hours if I can maintain 200-225 for the duration.
Smokin Gator
Babbling Farker
Lookin' good Chris... Keep us posted and give a shout if you need anything.
T
tumpedover
Guest
Wow.....Makes my dirt and weed backyard look even worse! :biggrin: Oh yeah Q looks great....way to get that pit broken in!
I'm just shy of the 3 hour mark and gave a bit of misting mix of apple juice and Captain Morgans. I'm still perfect at 225. I add one chunk of hickory as well. I haven't fallen below 200 and haven't gotten above 240 so I'm feeling good about that. So far everything seems to be going nicely.
I did think of one question: When using the lp lighter, do I put all the lump in at once and just fired it up or should I put just a bit in to get that going first then add the remaining lump? Also, should I pull the lighter out or is okay to leave it in during the smoking process?
I did think of one question: When using the lp lighter, do I put all the lump in at once and just fired it up or should I put just a bit in to get that going first then add the remaining lump? Also, should I pull the lighter out or is okay to leave it in during the smoking process?
Kevin
Quintessential Chatty Farker
Looks like it's all going great. Enjoy.
Well I decided to foil them. I'm just a few minutes past the 3 hour mark and they were starting to look a bit dry. I made two big foil wraps with 6 half slabs each and sprayed them down with apple juice.
We'll see what happens from here.
We'll see what happens from here.
Kevin
Quintessential Chatty Farker
It'll be fine. Foil is not the Devil's tool. It is a good tool to use when appropriate. I choose when to foil by the color of the food myself.
jtfisher63
is one Smokin' Farker
I've heard of rubbing the meat, but not slapping it! Just kidding, it looks like everything is going well. Looking forward to seeing the after pics.:wink:
Jason
I'm at 5 hours and 15 minutes. I'm a bit concerned. I pulled them from the foil and they look a bit dry and dark. The meat has not yet pulled much from the bone yet. I gave them a light coat of sauce now that they're outta the foil.
Advice?
Advice?
I guess everyone's eatin'!
Sounds like a good idea. I'm gonna pull these bad boys in about 10 minutes and have at it. I'll take some additional pics and let you know how they turned out. I'm cautiously optimistic.
Sounds like a good idea. I'm gonna pull these bad boys in about 10 minutes and have at it. I'll take some additional pics and let you know how they turned out. I'm cautiously optimistic.
Norcoredneck
somebody shut me the fark up.
Man they look fantastic. Congrats. Looks like you'll be eating good.
CarbonToe
is Blowin Smoke!
Nice looking gaff.
I think those ribs are ready to eat!!
I think those ribs are ready to eat!!
I
iceboxbbq
Guest
ribs look darn good Chris
P
Papa Hogg
Guest
Chris hope everything went well...Pics look good. Ribs are a different beast to cook, since it is difficult to cook by temp, you have to go more by feel. The ribs are done when you pick them up by one end (I grab about the first 3 rib bones) and feel the bend in the slab, the feel should be that the meat wants to pull from the bone without quite pulling from the bone. If you pick a slab like this & it breaks then the ribs are over cooked (at least for comp quality, some people like the meat to fall off the bone), if you pick it up & it is still stiff they need more time. I don't know if I am explaining this well...it takes practice, but once you figure it out it becomes second nature.
