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07-04-2008, 12:38 PM
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#1
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Oh no...not again!!!
Join Date: Feb 2004
Location: Colorado Springs
Posts: 5,489
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Alrighty Vince I'm on board with the smoker
Picked this up at HD as the display model with a discount. Today is ribs with mesquite wood chips soaked to go with the charcoal. I am just dumping in garlic cloves and onions and herbs from the garden in the water pan.
If Vinnie or anyone else really knows what to do with this contraption that works great please post it up here.
Baby...baby back ribs...
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__________________
Perry 
BCRS Plankowner
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07-04-2008, 12:56 PM
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#2
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BIG SMELLY MOD
Join Date: Dec 2004
Location: Livingston Parish, Denham Springs, Louisiana
Posts: 17,042
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Cool Perry, We need to start a smokers club here on TRT!
Rub your ribs and try to keep the temp in the smoker 210 to 225 degrees all the time, It is hard sometimes, don't over worry if it get lower or higher at times, You want a blue looking smoke, thin blue smoke not a heavy white. You can soak the wood chips in water fro a hours or so and then wrap in foil and place on charcoal, use the charcoal to maintain the heat and the wood for flavor. lump Charcoal is better, it's all natural hard wood charcoal and not like the briquettes that have additive in them.
Also cure the smoke first, rub some cooking oil on the inside and light it up for a few hours.
I'm no expert and am new to this also Perry, We are learning and will be able to help each other, Take pictures. And have fun
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Vince aka VINNIE
Last edited by VWD; 07-04-2008 at 01:18 PM.
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07-04-2008, 01:19 PM
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#3
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BIG SMELLY MOD
Join Date: Dec 2004
Location: Livingston Parish, Denham Springs, Louisiana
Posts: 17,042
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Perry this is a great site! SMF
I have learned allot there. I have some recipes I will send you for rub and sauce.
Perry let me know if you got the e-mails
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Vince aka VINNIE
Last edited by VWD; 07-04-2008 at 01:29 PM.
Reason: Add something
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07-04-2008, 02:30 PM
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#4
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Oh no...not again!!!
Join Date: Feb 2004
Location: Colorado Springs
Posts: 5,489
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Yep Vince I am all set.
I have some cowboy charcoal going now and ran it a couple of hours to cure the thing. There is soaked mesquite chips on the charcoal but not in foil, but I have a bowl full and will try the foil thing next time.
The dish has all kinds of aromatics dumped into the water.
I am at only 180 but only about half the charcoal is going so I will keep it under 230 by closing the vents.
The ribs are rubbed then I have sauce for the last hour and am going to try sweet potatoes for the last two then soaked corn for the last one or so.
This is fun...got the ham from our 1/2 pig earlier thawing and I need to figure out what to do by Sunday.
Thanks for the advice Vinnie! 
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Perry
BCRS Plankowner
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07-04-2008, 02:47 PM
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#5
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Keeper of the Reef
Join Date: Mar 2007
Location: Northern Indiana
Posts: 2,824
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I'm In!!! (smokers club)
did a brisket last weekend and doing a loin tomorrow 
Mmmmm Nothing like smoked meats!
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They call me Chris  I'm obsessed with fuzzy sticks 
125g SPS tank 200g total volume: E.T.S.S. 600: Dart w/ OM 4-Way CLS: 3x 250W XM10K:
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07-04-2008, 03:25 PM
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#6
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Oh no...not again!!!
Join Date: Feb 2004
Location: Colorado Springs
Posts: 5,489
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Got a movement going already with some TRT pork and beef loving Americans.
Vince my temp is up to 215 and there is nice white smoke and the herbs and stuff are starting to smell. I threw in the sweet potatoes with two hours left and in an hour will start mopping. I guess the wood chips go too quickly so I just throw on a handful every 20 minutes...gotta work on that.
Hope this all works.
Is three people enough for a club on TRT?
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Perry
BCRS Plankowner
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07-04-2008, 05:07 PM
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#7
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BIG SMELLY MOD
Join Date: Dec 2004
Location: Livingston Parish, Denham Springs, Louisiana
Posts: 17,042
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it's a club, LOL old smoking reefers "OMR"S
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Vince aka VINNIE
Last edited by VWD; 07-04-2008 at 05:27 PM.
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07-04-2008, 05:25 PM
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#8
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BIG SMELLY MOD
Join Date: Dec 2004
Location: Livingston Parish, Denham Springs, Louisiana
Posts: 17,042
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Perry, Did you get my 2 E-Mails? if not I will send in a PM when I get home
I'm doing a pork butt tomorrow, It is season and in the fridge already, pics to follow,
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Vince aka VINNIE
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07-04-2008, 05:26 PM
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#9
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BIG SMELLY MOD
Join Date: Dec 2004
Location: Livingston Parish, Denham Springs, Louisiana
Posts: 17,042
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Quote:
Originally Posted by ckusnierek
I'm In!!! (smokers club)
did a brisket last weekend and doing a loin tomorrow
Mmmmm Nothing like smoked meats! |
I agree on the smoked meats, I want to try a fattie and meatloaf soon.
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Vince aka VINNIE
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07-05-2008, 07:44 AM
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#10
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Good boy
Join Date: Jan 2000
Location: Marietta, GA, USA
Posts: 7,883
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I'm onboard with the smokers club. I have a modified Brinkman. Nothing as nice as Perry's but it does a pretty good job.
I think I'll do some ribs or a butt tomorrow. 
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07-05-2008, 08:51 AM
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#11
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BIG SMELLY MOD
Join Date: Dec 2004
Location: Livingston Parish, Denham Springs, Louisiana
Posts: 17,042
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I have the same Brinkmann Rick, just haven't did all the mods yet, I like it,
Here is the pork butt I just put on 
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Vince aka VINNIE
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07-05-2008, 09:13 AM
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#12
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Oh no...not again!!!
Join Date: Feb 2004
Location: Colorado Springs
Posts: 5,489
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Got all your info Vince. Thanks for all that. I am trying out a ham tomorrow from a 1/4 pig we bought last fall.
Looks like I need to go buy a meat thermometer today.
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Perry
BCRS Plankowner
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07-05-2008, 09:15 AM
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#13
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BIG SMELLY MOD
Join Date: Dec 2004
Location: Livingston Parish, Denham Springs, Louisiana
Posts: 17,042
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Cool Perry,
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Vince aka VINNIE
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07-05-2008, 09:42 AM
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#14
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BIG SMELLY MOD
Join Date: Dec 2004
Location: Livingston Parish, Denham Springs, Louisiana
Posts: 17,042
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Perry, only one problem with having a smoker, You may get addicted to it, LOL, since i got my brinkmann I smoke something every weekend, My weber just sits,
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Vince aka VINNIE
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07-05-2008, 09:56 AM
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#15
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Oh no...not again!!!
Join Date: Feb 2004
Location: Colorado Springs
Posts: 5,489
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Quote:
Originally Posted by VWD
Perry, only one problem with having a smoker, You may get addicted to it, LOL, since i got my brinkmann I smoke something every weekend, My weber just sits,
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Yep tell me about it. Cynthia wants to go on a long off road trip today and I want to play with my smoker. Guess tomorrow will come though.
Oh yeah ribs on a smoker with all the steam and smoke and slow cooking are to die for. I couldn't get my temp up enough so I will get a bigger fire going next time to get over 210. They sure tasted good, and the sweet potatoes somehow tasted better too.
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Perry
BCRS Plankowner
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