First attempts with new smoker!

Got a favorite item that you like? Share it here.
User avatar
Jim
Site Admin
Posts: 17479
Joined: 29 Nov 2006, 21:00
Location: Shrewsbury, MA
Contact:

First attempts with new smoker!

Post by Jim » 04 Jul 2018, 10:06

For Christmas my wife surprised me with a Masterbuilt propane smoker for camp. I was very excited to get this unboxed and built, and finally I was able to put it to use. First attempt ribs, 2nd attempt was a brisket flat.

Shot of my outdoor cooking station.
Image

Money shot of the smoker!
Image

Ribs before.....
Image

Ribs ready to go in.........
Image

4 hours later doing the 2-1-1 method........
Image

End result.........
Image


Brisket with only salt, pepper and granulated garlic.
Image

Brisket end result........
Image


So, what I learned.....

1, dialing in temp was up and down 10 degrees. I tried to jerk 225 but went up and down 10 degrees throughout both cooks.

2, The pan held a bunch of wood chips, there was smoke flavor for sure, but there was no smoke ring. I wish this smoker would hold chunks. Anyone know of any modifications I could do?

3, The dreaded stall....I hate it and will not comply with the norm. I let the brisket get up to 165, wrapped it in peach paper, saw the temp go down to 154 and it stalled there. After 4 hours at the stall I pulled it out and left it wrapped in a towel for at least an hour. The brisket was moist and delicious (see picture above), best one I ever made. No more letting the brisket get to 190-200 and then wrapping.


Sent from my iPhone using Tapatalk
Be Respectful!
This site is rated PG, No Politics, No Porn, No Bashing allowed!

RazorBaits
ppine
Posts: 251
Joined: 02 Jul 2017, 12:31

First attempts with new smoker!

Post by ppine » 04 Jul 2018, 11:01

Looks like fun and good eating.
Mostly what you have been doing is cooking in your smoker.
At lower temperatures you can hot smoke and cold smoke.
I have an electric Big Chief. It only has one temperature which is pretty low.
Smoking fish after brining over night takes about 6 hours.

User avatar
LDUBS
Posts: 2178
Joined: 14 Aug 2016, 22:25
Location: Clayton California

First attempts with new smoker!

Post by LDUBS » 04 Jul 2018, 12:05

I know nothing about smokers but the results sure look awesome. Your cooking station is pretty awesome too.
Have Rod - Will Fish

lovedr79
Posts: 2550
Joined: 07 Mar 2011, 19:58
Location: Harrisonburg, Va.

First attempts with new smoker!

Post by lovedr79 » 05 Jul 2018, 07:56

looks pretty good. i am not sure about the propane smokers, the electric smokers like mine will not get a smoke ring.
Grizzly 1448SC
Lowe 10' jon

User avatar
Jim
Site Admin
Posts: 17479
Joined: 29 Nov 2006, 21:00
Location: Shrewsbury, MA
Contact:

First attempts with new smoker!

Post by Jim » 05 Jul 2018, 08:58

lovedr79 wrote:looks pretty good. i am not sure about the propane smokers, the electric smokers like mine will not get a smoke ring.
Ok, good to know. Not like i'm going to do competition or anything, but it was good. :D
Be Respectful!
This site is rated PG, No Politics, No Porn, No Bashing allowed!

lovedr79
Posts: 2550
Joined: 07 Mar 2011, 19:58
Location: Harrisonburg, Va.

First attempts with new smoker!

Post by lovedr79 » 11 Jul 2018, 09:45

it looked good. i feel the smoke ring is over rated. i have used propane, electric and oak coals. in the end everyone was happy and the meat was fantastic. i am doing a whole hog cook in november. we will see how that turns out. whole hog is my favorite to cook.
Grizzly 1448SC
Lowe 10' jon

10sne1
Posts: 120
Joined: 16 Mar 2014, 20:27

First attempts with new smoker!

Post by 10sne1 » 15 Jul 2018, 15:47

I have chicken thighs on may brinkmanship propane at this moment. I had been an electric smoker man, but went propane, as to have backup if power goes out due to Hurricanes. Central Florida here. I love the propane, as it heats fast, easy, eats great. 6 to 8 cooks per tank! Enjoy your toy!
Lakeland FL.
2006 Triton 1870 BaySport Aluminum
115 HP, Merc. 4/stroke

User avatar
Jim
Site Admin
Posts: 17479
Joined: 29 Nov 2006, 21:00
Location: Shrewsbury, MA
Contact:

First attempts with new smoker!

Post by Jim » 17 Jul 2018, 06:59

10sne1 wrote:I have chicken thighs on may brinkmanship propane at this moment. I had been an electric smoker man, but went propane, as to have backup if power goes out due to Hurricanes. Central Florida here. I love the propane, as it heats fast, easy, eats great. 6 to 8 cooks per tank! Enjoy your toy!
How did they come out?
Be Respectful!
This site is rated PG, No Politics, No Porn, No Bashing allowed!

User avatar
BigTerp
Donor
Posts: 1990
Joined: 20 Jun 2012, 11:40
Location: Falling Waters, WV

First attempts with new smoker!

Post by BigTerp » 17 Jul 2018, 08:25

I love doing chicken thighs and legs on my UDS. I brine mine for a few hours, up to overnight, in 2 gallons of water with 2 cups brown sugar and 1 cup kosher salt. Rinse, pat dry and then apply a generous amount my poultry rub. On my UDS between 300-350 with some fruit wood (usually apple and/or cherry) for an hour then flipped for another hour and done. Turns out excellent every time!!

Image

Image

Image

Image[/QUOTE]
BigTerp's Tracker Sportsman 16' build-------> http://www.tinboats.net/forum/viewtopic ... 21&t=26774

eshaw
Posts: 302
Joined: 11 Mar 2017, 21:52

First attempts with new smoker!

Post by eshaw » 17 Jul 2018, 20:18

What is UDS?

User avatar
BigTerp
Donor
Posts: 1990
Joined: 20 Jun 2012, 11:40
Location: Falling Waters, WV

First attempts with new smoker!

Post by BigTerp » 18 Jul 2018, 09:45

eshaw wrote:What is UDS?
Ugly drum smoker. I made mine out of a 55 gallon metal drum. There are many variations and ways to make one. There is even some commercially made versions, although most are homemade. Mine uses a 3/4" ball valve to control intake along with 2 other 3/4" capped nipples. A 2" x 6" 90 degree nipple for exhaust. A large fire box made of expanded metal that will hold probably 15# of charcoal, and 2 grates made of expanded metal. Mine is super efficient and basically set and forget, especially after adding a PartyQ temperature controller.

Image[/QUOTE]
BigTerp's Tracker Sportsman 16' build-------> http://www.tinboats.net/forum/viewtopic ... 21&t=26774

ppine
Posts: 251
Joined: 02 Jul 2017, 12:31

First attempts with new smoker!

Post by ppine » 18 Jul 2018, 15:06

You can smoke meat and fish at low temperatures as in under around 115-120. degrees,
Or you can cook it with smoke which is any temperature higher than that.

Smoking normally involves soaking in water and salt and sugar and other spices overnight.
cooking doesn't.

There is also cold smoking which is at an even lower temperature than hot smoking.

hounddog
Posts: 38
Joined: 01 Sep 2017, 13:20

First attempts with new smoker!

Post by hounddog » 19 Jul 2018, 10:47

Real good looking food! Hey Big Terp, does your UDS just have a hinged door on the side to put the charcoal in?
This looks like a great idea for a smoker.

eshaw
Posts: 302
Joined: 11 Mar 2017, 21:52

First attempts with new smoker!

Post by eshaw » 19 Jul 2018, 11:04

When you smoke stuff do you have to wet the wood first?

User avatar
Jim
Site Admin
Posts: 17479
Joined: 29 Nov 2006, 21:00
Location: Shrewsbury, MA
Contact:

Re: First attempts with new smoker!

Post by Jim » 19 Jul 2018, 11:11

eshaw wrote:When you smoke stuff do you have to wet the wood first?
Sometimes, no rhyme or reason why either.


Sent from my iPhone using Tapatalk
Be Respectful!
This site is rated PG, No Politics, No Porn, No Bashing allowed!

Post Reply