1st smoker build

[dacolson]

Chicken thighs are turning into a favorite here. Have to throw them in every time I cook.

[Buggs]

Getting ready for a little run this weekend!
I’ll send pics after the weekend, keeping my fingers crossed!

[Big T]

That's a lot of grub!

[Buggs]

It was a very busy day! Only able to grab a few phots.
The spare ribs were naked! And could not have tasted any better.
The butts will speak for themselves.
All the briskets turned out as well as this one. Still learning the fire control butt starting to enjoy
The process and the food. Just need some time management.

[Big T]

It looks delicious! Congrats on a successful cook

[dacolson]

That looks fantastic! I bet you had a bunch of very satisfied eaters.

[Dirtytires]

Don't fret the time management. My family knows that when I plan on meat being ready at 5:00 for dinner it really means to be ready to eat anytime between 3 and 7....lol. Every piece of meat is different and no two cooks are the same.

[Buggs]

Dirtytires, you are so correct. I tried to give myself 12 hours next time 14 to be safe. With all that being said I'm super excited to learn how to use the smoker and eat all the delicious food that comes off of it. So far the brisket and butts have been the best I have ever done.

[Buggs]

Okay all, I’m going to do a small rib cook off using baby back ribs. Any suggestions ??

[SheffSmoker]

The 3-2-1 method is a good starting point. Dry rub, 3 hours open, 2 hours wrapped in foil, 1 hour open.

Every smoker is different though, and in ours the rib shelf is much hotter than the lower cook shelf so we now do 3-2 and miss out the last hour open, and they came out perfect.

[Buggs]

Thank you. I have about 4 weeks to get better ! Lol

[towtruck]

For baby backs I do a 2.5/1/.5 usually. They are smaller and won't hold up to a full 3-2-1 in my experience.

[Dirtytires]

To each their own but I never bother to wrap ribs. Mine cook in about 5 hours and such a short cook doesn't benefit from wrapping in my experience. Sometimes brush a super thin layer of bbq sauce during the last hour but otherwise don't touch them once they hit the racks.

Good luck with whatever method you try.

[Buggs]

Well this is the first run!
Turned out pretty good, going to make a few flavor changes and see what happens next weekend.
Smoked for 2.5 hrs, wrapped for about 2hrs, then glazed for about 20 min

[dacolson]

Great looking ribs.


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[Buggs]

Thank you, very tender and juicy.

[dacolson]

What are you going to differently with the flavor profile?


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[Buggs]

We’re going to add a little heat at the first level of flavor

[Big T]

[Buggs]

Well weekend 2 of rib cooking, things we much smoother. The couple of little changes make a big difference. 2 nd layer of seasoning gave a little more heat and the cherry wood changed the flavor profile! Very happy with the results, now try and repeat for next weekend. BTW my neighbor asked if I could make him some and I agreed. We did not trim his racks. I’m trying to upload other pics but it tells me they are too large. I got it I had to crop the pic a little

[Big T]

They certainly look great!!

[Buggs]

Week 3 of rib practice! Also did 2 London broil , chicken thighs and wings. Getting the process down.
No trimming this week, just making them for dinner.

[Buggs]

Well we entered a small local rib cook off yesterday and placed 1st out of 8 teams! The smoker ran like a beast.
What a great day.

[Pete Mazz]

[Big T]

That's awesome!! Congratulations