Sams used to carry it, I know Home Depot does. I usually buy whatever Sams has because you can get the big bags

 

Smoker performed flawlessly in it's first trial run yesterday, got up over 400 deg F and then gradually burned itself back down with the vents wide open. Total time was about 9 hrs, it was definitely overkill, but whatev

 

200 all night long, right?
What are you gonna make first?

 

Not sure yet, after Colts made that brisket I've been itching to make one, but don't think that should be on my first try with this smoker. Thinking about beer can chickens perhaps. Would love to make ribs but I just made them for July 4th

Taking suggestions!

 

It's been almost a month since July 4th. Go for the ribs IMO.

 

I started with ribs but also got them buy one get one free. Had that not been available my first cook would have been chicken, then ribs, then a pork butt to break in. You are more experienced obviously so might not need to wait for the brisket but even at the price I paid I am not sure I would risk it on a new machine.

Oh and get that temp controller :wink:

 

Maybe I should make a poll, lol.

My options are, Beer can chicken, Ribs, or Pork Butts for Pulled Pork

GF still wants me to make my London Broil but I don't think I want to do that for the first smoke

 

Why not all three and have a party?

 

I'm not going to have a party to feed a bunch of people with my first time smoking, I would like to do a trial run or 2 before I invite people over and put that pressure on myself

 

People were trying to get me to do that when they heard I was getting one and I still don't want to really yet other than family.

 

People rave about my cooking, just had lunch with a buddy on Friday who was raving about my pork butt and ribs from last years cookout, he couldn't make it this year where I made the ribs even better but he still was raving about last years cookout lol

Definitely enjoy cooking for my family, I can't even mention a cookout on the smoker without my mom asking if there were leftovers or getting a guilt trip from my mom

 

 

have you ever made pole?

 

No, but I know you smoke a lot of it

 

that's not how the joke was supposed to go...

 

GF and I discussed and decided that Pork Butts would be a good pilot for the smoker after I season it the second time, will be smoking 2 butts later on Sunday if I can get it seasoned again later this week.

I like Pig Butts and I cannot lie

 

 

I'd rub your pig butt down with seasoning at least twice...

 

Wouldn't you rather flavor inject it? :gheylaugh:

 

So after a second seasoning on Friday night I broke in the new smoker on Sunday, I decided to do 2 pork shoulders for pulled pork. I did a bit of trimming but nothing too major because the marbling was pretty good on the ones I picked out. I started with 2 butts that were 6.5 lbs each.




I also did a nice fillet of salmon in my usual "dry brine" with fresh squeezed lime juice



Here's the pork all rubbed down on Saturday night



I like always made my own rub, however I had this Dillo Dust that cu2wagon sent me a while back so I decided to use it as the base for my rub. I have to say I was pretty impressed with the flavor



I decided to do the salmon on the Brinkmann since I didn't want to delay the pork and I didn't really want to start off with the fish smell in the smoker so I lined them both up next to each other. Please excuse the grass, I know it needs cut



The smoker did very well for not being fully broken in yet, it held temp at 250 pretty much the entire time except when I had to add more lump charcoal.



And of course I always have adorable little helpers there to supervise the process



Here's the pork on the smoker ready to go



I probably took 4 or 5 pics of this, but I was impressed with how well the smoker held temp for not being fully seasoned or broken in yet, but it's one of the main reasons I bought it.



The salmon was done in about an hour and was super tasty. I used apple wood for both the salmon and pork, my usual go to is cherry, but I was very happy with the results from the apple wood. I usually reserve it for poultry like my smoked turkeys, but the apple wood was great smoke on both



I sprayed the butts with apple juice every 45 mins after the first 2 hours and it gave it a very nice bark. The stall took longer than I had hoped, but the final product was worth it. As you can see, it was getting dark by the time the meat hit 190 and was ready to come off. You can see the meat already pulling back away from the shoulder bone



Pulled them off and let them rest



The meat shredded so easily I only used the bear claws to break off the large chunks and then shredded the rest by hand.



The pile of pulled pork was massive, over a foot high, tried to get a good shot but it's hard to see. We threw some in a freezer bag and some in a ziplock to take to my parents, but I still anticipate freezing more. But we have plenty of delicious smokey goodness to eat this week



The meat flavor was so good I ate it on a sandwich with no sauce, just a slice of pepper cheese, and the flavor was incredible!

Can't wait to make some ribs on the WSM

 

That does look awesome! Making me very hungry right now.

 

Thanks Jake

Made a ton of leftovers, but that was the goal

 

Nice results there Ack. Glad you finally got her broken in. Any easier to use and control at all than your old one or just more surface area only?

 

Way easier to control with the 4 vents which is one of the reasons I wanted one for so long. Definitely needs my list of modifications though to make it how I want it. It allows for a longer slower cook which is what I want, but I'm more used to the shorter smoker which cooked at a higher temp and faster most of the time. Definitely don't want to be pulling pork again at 9-10 PM, but for a trial run and hanging right at 250 the entire cook I was very pleased.

The surface area though is ridiculous. I could have fit so much more meat on there than those 2 shoulders. Can't wait to throw a big honkin brisket on that sucker!

 

Drop it to 200-225 and do it overnight Have it done in time for lunch then.

 

In the future perhaps, wanted to keep an eye on it for the first go round

 

Well yeah of course. Just meant so you don't have to eat at 10pm again

 

We ate pork at 9

Had salmon to snack on and corn on the cob before that

 

Ok well the picture you sent me was almost 10 I think so I figured you were just getting around to eating

 

LOL, That was after I hand shredded 2 pork butts

 

Oh come on you act like that is a lot of work. I can shred and 11lb but in 15min or less with those claws.


Speaking of claws I really want to try these that have blades on the end.

 

Those are sweet, I only used the bear claws to tear the big hunks off the roast, then I shredded everything by hand

 

Oh really? I have been using them to shread the entire thing. Most of it just falls apart though anyways.

 

That's why I said screw it and shredded it by hand

 

Get a pair of silicone gloves for shredding pork/beef. They work awesome and you can toss back in the dishwasher when done. They also make it so you don't burn your hands on the hot meat. (giggity)

 

I have a pair, I used them to lift the pork off the smoker when they were done, however after letting them rest I didn't put the gloves back on.

Thanks for the tip though

 

Got my second egg and had the porch re-did. I didnt build a home for the eggs since we plan to rent it out soon. I dont have any pics handy, but the Himalayan salt block has been amazing with steaks, seafood, and veggies







pew pew

 

I see you're smoking more than just the meat

 

 

you are my hero...
high and all...