First RF Build

Squiggle · Post by **Squiggle** » October 28th, 2016, 2:50 pm

Yep, chicken thighs.

Looks very cool indeed, love the unique wheels!

Post by **Big T** » October 28th, 2016, 5:07 pm

It looks great !! I agree with the chicken, it's cheap and tasty !

temurf · Post by **temurf** » November 2nd, 2016, 1:03 pm

I agree with the chicken thighs also, or maybe leg quarters.

Sand Hiller · Post by **Sand Hiller** » November 3rd, 2016, 7:46 am

Maybe a real cook this weekend...
Couldn't wait so I lit a fire in it Sunday eve, it was "dark-thirty" (no pics..sorry). I got it up to the 310-15 range in 1:15. Got it settled in around 250 before I ran out of time to fool with it. Knowing I can tame it to 250 I don't see why the target of 225 can't be met. Messed with it around 3 hours total (one chimney of lump and 4 splits). No doubt there will be a learning curve. All the preliminary indicators show sweet success. Bring on the meat!
Thanks for all the advice along the way!

temurf · Post by **temurf** » November 3rd, 2016, 1:06 pm

Looking forward to the Q View.

Squiggle · Post by **Squiggle** » November 3rd, 2016, 3:06 pm

Post by **Big T** » November 3rd, 2016, 7:07 pm

That's awesome !! There's definitely a learning curve but once you get it figured out it's like riding a bike. The biggest problem I had when I went to a RF was getting used to how small the fire needs to be to run at lower temps. It doesn't seem like one small split would put off as much heat as it does. Whoever came up with the formula for these things really done their homework and I'm glad they did ! I'm looking forward to some Q-view next time.

Gizmo · Post by **Gizmo** » November 3rd, 2016, 8:39 pm

Don't forget to allow the smoker to teach YOU how IT wants to run - then take it from there - each one is a little different and 239 cooks just as good as 217F if you know how to hold it over time..... Think of it as a new friend - take it easy at first - don't force it.... you'll do fine ....

Smokenblues · Post by **Smokenblues** » November 3rd, 2016, 8:52 pm

Well said gizmo. That was a lesson that took me a lonnnnnggg time to learn!

Sent from my Samsung Galaxy S7 using Tapatalk

Post by **Rodcrafter** » November 3rd, 2016, 9:01 pm

That Gizmo sure is good at this stuff. Making minor adjustments and waiting like a ship's captain for her to turn takes patience.

Making memories!

Squiggle · Post by **Squiggle** » November 4th, 2016, 11:00 am

Wise words Gizmo, wise words. Took me a while to figure that one out too.

forty_creek · Post by **forty_creek** » November 4th, 2016, 3:06 pm

Definitely wise words! Mine likes 250 it appears. I agree with Giz whatever your cookers sweet spot is adapt to it and do not force it. I'm perfectly fine with 250.

Sent from my iPhone using Tapatalk

Rev.Mike · Post by **Rev.Mike** » November 4th, 2016, 6:06 pm

250 is a good temp, i wont cook anything at 225 anymore, and since my drum is happy around 260-265, im good with that. build looks great!

Sand Hiller · Post by **Sand Hiller** » November 21st, 2016, 9:17 am

First cook! Chicken legs and thighs. Small communication gap netted the thighs being skinless. From first match strike to table in 4 hours. I didn't think that was too bad. I rode the temp recovery roller coaster. Some of that is the "newbie" but it seemed like I was chasing, both recovery and optimal temps the whole time. Maybe it was the short cook duration? Before you ask, I had the smoker level at around 250 before putting the meat on, used the "if you are looking it ain't cooking" rule and watched the temps (meat and rack) via remote. I felt I was "on time" with adding splits. In fact I had them warming on top of the firebox and one time it was smoldering before I added it to the fire! My boys were poking at me with their teenage sarcasm on this one "Dad, isn't the fire supposed to be on the inside?----How is that smoke gonna get to the meat?" Gotta laugh a little!
All in all I call it a success. Someone mentioned earlier in this post that it is a learning process. This was the first and definitely not the last. School is in session anytime there is fire in the box and smoldering splits! Ha! Next up Spatch Cock Turkey....and the list is growing!

: The skinless was drying out so I mopped with BBQ sauce.

Thanks all for your help and advice!

temurf · Post by **temurf** » November 21st, 2016, 1:33 pm

Post by **Big T** » November 21st, 2016, 11:45 pm

Stick with it and you'll figure it out.
:LG:

Squiggle · Post by **Squiggle** » November 22nd, 2016, 3:09 am

temurf · Post by **temurf** » November 22nd, 2016, 9:22 pm

Big T is right, the more you practice, the better it gets.

As Gizmo said "Think of it as a new friend - take it easy at first - don't force it.... you'll do fine"

As y'all get to know each other The Q will keep getting better.

Just keep posting the Q-view. Looking forward to seeing that spatch cocked turkey.

Post by **Rodcrafter** » November 23rd, 2016, 10:21 am

One thing about mopping sauce on if you cut it with water half and half it will moisten and glaze at the same time and it will leave only sauce on the meat.

jm2cw

Sand Hiller · Post by **Sand Hiller** » November 28th, 2016, 9:18 am

The Spatch Cock turkey was a success...kinda. Smoked the bird for 4.5 hours to 165 internal temp. I believe I've found the temp sweet spot of the smoker at 235 +/- 3 deg. Probably the best turkey I've had! Meat good...skin not so much. I have some learning (and listening!) to do to get the skin just right....much rather chew on one of my old work boots! Ha! It'll come.

: Out of the brine, rubbed, and on the smoker.

: At the 4 hour mark. Legs/thighs were done...waiting on the breast.

Sorry no pics of it carved. Had to ward off all of the hungry vultures just to get it to the table. Here's some word pics: Nice smoke ring (about 1/4"), leg and thigh pulled apart coming off the smoker, juicy white/tender dark meat....empty serving tray, me sitting in the easy chair miserable....but happy!?!

Hope every one had a great holiday!

temurf · Post by **temurf** » November 28th, 2016, 1:19 pm

Good lookin' Q. it will only get better with practice.

Squiggle · Post by **Squiggle** » November 28th, 2016, 9:55 pm

Looks awesome dude. I had similar situation with chicken skin & I was given some wrapping advice by OB1 & that did the trick, maybe that would work for turkey too.

Post by **Big T** » November 28th, 2016, 10:30 pm

Post by **Pete Mazz** » November 29th, 2016, 3:50 am

I like to crank up the heat near the end of the cook to get the skin right.

SmokerBuilder.com

First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build

Re: First RF Build