the first smoke...

[creepyrat]

well here it goes :razz:, i needed to invent some real high tech lid latches to fix a few leaks.

i just have a package of beer brats in there for the first run, it has been fairly easy to adjust the temperature after getting some weight on the lids. i just have to keep myself from fiddeling with the vents.

i have some pieces of hickory in there with the charcoal and after i adjusted my minion burn a little the temps stopped dropping.

i have a lit pile closest to the smoking area and an unlit pile to the left of that with only a few pieces of charcoal leading to it.

 

[Azinine]

Sweet!


Is that vinyl siding I see? If so, beware of its proximity to the firebox!

Be sure to post some finished pics.

 

[creepyrat]

yup its the plastic stuff, i stuck the box in front of the door to prevent sagging.

like i could resist i popped the lid just long enough to snap this...

this is just a bit over an hour it looks like i need to pay attention to the temp gauge at least every 30 minutes right now to keep things balanced.

 

[jpw23]

Congrats.....you've Q'd.....you might want to get the tongs off the firebox handle though!

 

[Pork Chop]

Looks great. Have fun today, you've got the fire going, might as will make use of it.
Enjoy. New smokers are fun.

 

[icemn62]

YES ! ! ! You are a cookin today. Have fun,

 

[creepyrat]

the results after 6.5 hours of smoke prolly a bit long for these next time i need to keep the temp up higher and do them for less time i think, but they are still nice and juicy and very tasty. the skins are just a bit tough. im very pleased.

 

[Azinine]

yeah, 6.5 hours is a bit long for sausages. This is what bbq is all about, though. You got to live and learn.

Now go out there and buy a boston butt for next weekend. Let's break her in with some real Q!

 

[biffleg]

Congrats on the first smoke. I'm with Azinine ... next week conquer the Pulled Pork.

 

[Puppyboy]

Hey rat, I started out with one of those smokers. I loved it and learned a lot on it. Bad thing was I "out grew" it in a year but then sold it for $40 when I upgraded.

I smoked up some Johonsonville Italian Sausages today. I did them at 250* for 2 hours.

 

[FatDaddy]

lookin good bro, congrats on your first cook. toss some chickie thighs in the next go around. easy on the smoke with the chickies.

 

[Meat Burner]

Good job!!!! Guess what...this smoke was a great one and the next will be even better... ain't it cool!

 

[creepyrat]

hehe, i have 2 pork butts in the fridge already to try in the next day or 2.

 

[Kevin]

hehe, i have 2 pork butts in the fridge already to try in the next day or 2.

Smoke on my friend.