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Messages - Newsmoke

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Model 2 & 2D - The Middle Kid / Re: Fitting ribs in the model 2
« on: November 26, 2020, 05:09:26 PM »
Iíve done baby backs twice in my 2. I cut them in half. No problem. 3-2-1 method

Model 2 & 2D - The Middle Kid / Model 2 temps analog
« on: November 26, 2020, 04:49:54 PM »
I am noticing on my model 2 analog some pretty big temp changes. I have a box temp probe close to the thermostat. Early on in smokes I will get temps as much as 40 degrees higher than my temp settings. Is this normal ?

Fish / First salmon
« on: October 03, 2020, 07:38:16 AM »
Looking to do my first salmon. Probably do the overnight brine with brown sugar. Any thoughts on type of salmon. Also skin on or skin off.

Pork / Re: First baby back rib
« on: September 07, 2020, 04:31:43 PM »
The ribs were good. The pineapple worked fine. After 6 hours I took off smoker. I covered and left in oven at 170 for an hour just because it was a little early to eat. So that extra hour did take a little moisture out.  But still, they were good. I used a thinner BBQ this time. If you like heavier sauce then I would use Sweet Baby Rays or what you like. Overall, good ribs. Tender.

Pork / Re: First baby back rib
« on: September 07, 2020, 07:37:26 AM »
Doing another rack of ribs today. Gonna tweek a bit, cause I like to experiment. During the last hour of 3-2-1 gonna use a thinner bbq sauce and top the rack with some pineapple. Anyone ever try this?

Pork / Re: First baby back rib
« on: August 08, 2020, 05:23:54 PM »
Update. Ribs turned out well with 3-2-1.  On step 2 I put down brown sugar and a couple pats of butter. Then drizzled some local honey on brown sugar and placed rack meat side down.  End result was good. Meat was tender and came off bone easy with a gentle bite. Will do again but maybe a tiny less bbq sauce . I put on kinda heavy. Overall they were great.

Pork / First baby back rib
« on: August 06, 2020, 03:22:03 PM »
Doing my first baby back rib. 3 lbs. gonna try the 3-2-1 method. Few questions.

Rub: famous Daveís Rib rub
Pre rub coate: either mustard or maybe honey, or possibly my homemade maple syrup
Cook temp: 225
Time: Iím guessing 6 hours
Feel free to comment or suggest. I have a model 2 so my 17 rib rack will have to fit in at a diagonal

Poultry / Re: Chicken halves
« on: June 16, 2020, 05:53:18 PM »
Follow up to my last post. After 24 hours in fridge I took second chicken half and baked in oven at 350 for 50 minutes.Finished under low broiler for 5 minutes. Before baking I added some dry rub from Spiceology (adobo honey or maple bourbon). Actually I thought the leftover half was better than the first half I did. It fell off bone better. Still moist. Next time I will smoke longer even if temp goes over 165. Then finish under oven broiler like I did second day.

Poultry / Re: Chicken halves
« on: June 15, 2020, 05:47:21 PM »
Did two halves tonight. I used two ounces of apple. Started my smoke at 150 for 20 minutes. Then ramped up to 225-250. Max on my Model 2. I added bbq at IT 145 then took off 165-170. total smoke time around 70 minutes. The skin will be rubbery like any barbecued chicken. I finished on gas Weber to try to crisp up. Pretty good taste. Smoke was not overwhelming and had plenty of moisture. I did use some apple juice in smoker. I may try tomorrow to broil the other half in oven to try and crisp up the skin. This is only my second smoke ever. Learning. Next is pork chops for the second time

Poultry / Re: Chicken halves
« on: June 14, 2020, 10:14:45 AM »
Thanks, Iím also going to use my chip screen with my wood chunks and maybe some foil. I had a little wood combustion on my first smoke.

Poultry / Chicken halves
« on: June 14, 2020, 09:47:18 AM »
Trying my second smoke Ever and first chicken half smoke . Using a dry rub recipe from Hey Grill Hey. Couple thoughts. Half bird is 3.4 lbs. Best place to probe? Thigh or breast? I will smoke to IT of 140 then add sauce and finish to 165. She suggests preheating smoker? Does anyone here preheat and add wood box later. Iím all ears, rookie.

Newbie here. After a smoke should my wood chunks be ash or a black charred piece. Notice after my first smoke I got a smoke burp from vent. Had some ash and a little charred chunks

Guide to Smoking Times, Temps, Woods / Re: Chip Screenu
« on: June 09, 2020, 06:45:40 PM »
How do I use a chip screen with wood chunks. My first smoke without screen I noticed a large puff of smoke out the vent hole. Newbie

Guide to Smoking Times, Temps, Woods / Re: Big Temperature Swings
« on: June 09, 2020, 06:30:52 PM »
Can I insert a chip screen in wood box before I add wood chunks to prevent large smoke burps. I also have been told about a foil boat.

Basics for a Beginner / Re: First smoke pork chops
« on: June 09, 2020, 06:14:20 PM »
When you say ramp up you mean gradually raise temp setting? Not preheat, correct?

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