My NEW SPICEWINE SMOKER

[Chick'n Pig BBQ]

Hello BBQers,
I wanted to show you all my New SPICEWINE SMOKER. It worked just great. I smoked 2 Briskets, 5 pork buts, 6 ham hocks, 2 sweet potatoes, 1 slab of babyBack ribs, and 1- 2 pound fatty.
Except for the briskets everything was absolutely perfect my best yet. My briskets where just to tender
And fell apart. I think they were to close to the water pan? (I went from one extreme to the other extreme (to tough to to tender???) I wanted to
Slice them for sandwiches. Still need to work on them!!!!!!!!!!!

I smoked for about 14 hours total and only
Used 20lb of charcoal and some smoking chunks. I was truly amazed.
Thanks
Skip
I will post some more picks after I find out how to do so. I can only attach 3??????? Help

 

[parrothead]

Fall apart briskit is fine if it is for yourself. Competition, however is a completely different question.

 

[jminion]

more time on the pit will cure a lot of problems.

 

[Neil]

I can never get my briskets to be too tender. Always very tastey but never too tender. Nice looking rig.

 

[Solidkick]

Nice rig Skip! Try putting your charcoal on the outsides of the waterpan instead of what looks like directly underneath it in the pictures. You probably did steam it to some degree, if it was directly over the waterpan. Tender is good! you'll get the hang of it.

 

[Samichlaus]

Beautiful rig! I would love to see more pics!

 

[Chick'n Pig BBQ]

more time on the pit will cure a lot of problems.

I cooked till 160 wrapped in foil till 190 took off wrapped in towel put in cooler for 4 hours. I am pretty sure I steamed the briskets because they were directly over the water pan as solidkick said. The briskets just fell apart and crumbled, I could not even slice them. Tasty and very moist but crumbs. Not what I was after.
Skip

 

[BigAl]

Damn, that rig looks better than my car!

 

[jminion]

Sometimes I should be clearer "more time cooking with the pit will let you get to know what it does in what kind of times."
I normally don't foil until the brikset hits 190 then in the cooler, you may need to adjust times and when you foil based on how your cooker cooks.
In this all the time in the foil was too much.

 

[Wayne]

My family likes pulled brisket on samiches so it sounds like you did fine. If I serve brisket that will not slice thin then I just slice it thicker. In competition you have to follow the rules, they even up the odds and allow for consistant judging. But, in real life it is all about what tastes good.

 

[kcquer]

Skip, Congrats Bro! Great Looking rig, with a bit of practice I'm sure you'll get that brisket just the way you want it. Happy Smoking!

 

[BellyBrotherII]

Nice Rig Skip, very nice. You will learn to build your fire on each side of the water pan, this seemed to help reduce the steaming affect. Also the meat that you want more tender put on bottom shelf. Our temps run 10 to 15 degrees higher at the top shelf than the bottom. Have fun learning the curves, and enjoy the out come, even the mistakes.

 

[BigBelly]

That is truly one awesome looking pit!

 

[bittertruth]

I cream of cooking on a pit like that!
Too tender brisket would be good as Soft tacos with a roasted red Jalepeno pepper sauce. awesome!

 

[Bill-Chicago]

3 pics in any one post are the limit.

to post more, "Post Reply" and add more.

 

[spicewine]

Skip : sounds like you're well on your way. It is one of the nicest smokers that I have built. I should have kept it for myself! See you at contest!

 

[Bigmista]

Nice rig! The rims probably cost more than my car!

 

[Chick'n Pig BBQ]

I will post more pics later this weekend. I plan on smoking 1 brisket, 3 baby back ribs, 2 pork butts and 2 whole pork loins. Also I want to thank those that have responded to my post's offering help, guidance, and just plain great tips A BIG THANK YOU.
Jay you all build one great smoker!
Skip

 

[417bullelk]

Sweet smoker!!

WOW!! :shock: Now that is a great looking pit. Nice work spicewine. I can only dream about moving up to one of those. I think I'm turning a little green......

 

[Chick'n Pig BBQ]

WOW!!!!!!!!!!!! what an elk NOW THATS WHAT I'M TALKING ABOUT. And with a BOW please give more info.