Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: AlinMA on June 19, 2015, 09:13:27 AM
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WOW! I smoked a rack of ribs and the results were beyond my expectations and the ultimate critic ( my wife) said that they were the best I had ever done. Talk about "set it and forget it".... Although I do have some experience with offset and bullet type smokers I am by no means an expert. I marinated them over night in Goya Mojo Criollo which is similar to Sour Orange and then applied a homemade dry rub and let it set for 6 hrs. I set the smoker to 235 with 3 ounces of apple wood and 5 hours later the juiciest ribs I've ever smoked.
Thank to all the positive comments on this forum for convincing me to purchase this "Bad Boy"
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Al, You are hooked now! Congratulations on a successful smoke.
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Congrats. The pork cooker wins again!
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Congrats Al...nothing like pleasing the ultimate critic! :o
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Congrats on your first smoke!
Greg
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Good show Al! Keep feeding that bad boy! Many good times ahead for you. Enjoy!
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Job well done! congratulation...........smoke-on
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That's what we like to hear, Al!! Nothing like success on that inaugural smoke to get you HOOKED! Nothing but good food ahead of you, my friend! ;D
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That's what we like to hear, Al!! Nothing like success on that inaugural smoke to get you HOOKED! Nothing but good food ahead of you, my friend! ;D
And a successful 2nd smoke as well. I injected and rubbed a Round roast Friday then smoked it yesterday using your smoking times, temps and reverse sear as a guide. The results were great and the wife asked....What are you going to smoke next......I am getting ready to head for the market to get some beef ribs and chicken quarters. Thanks for the time and effort that you put into developing the guide it sure makes it easy to get good results right out of the gate.
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Congratulations Al! We love hearing about successful smokes.
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Way to go, Al! Bet the roast tasted like prime rib!
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Keep the smoke rolling, and we love to see pics....
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Way to go, Al! Bet the roast tasted like prime rib!
Not quite like Prime Rib......But talk about taking an inexpensive cut of meat and making it taste like a million bucks! This Smoker is awesome.
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Keep the smoke rolling, and we love to see pics....
My apologies for not posting some pics.......My eagerness to taste the results knocked it down on the priority list.
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Been there, done that! ::) Congrats on a successful smoke!
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No worries Alin, I have picture issues too. Sometimes from being too eager to eat, sometimes because I just can't be bothered to wash my hands that many times (nobody else around to take the pics).
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Hey Steven, I will come and bring my cannon camera to take pictures for you. Just charge you a plate of BBQ... What an offer.... lol
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Hey Al - if you want "poor man's prime rib," smoke a sirloin tip roast instead of a round. It has more marble, and you can low-and-slow that into something that is very close to prime rib!
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Congratulations! I can smell your excitement from here! (or maybe that's the wood) I'm right there with you. Halfway through a smoke, I'm already planning the next one. :)
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Should have spoken up earlier Bill. I'd have probably taken you up on the offer. As it is, I have 2 smokes left before I move and will have roommates. I'm doing the chuck = burnt ends idea this week to provide food for their moving time this weekend and then I'll do 3-4 butts a few days before I move so there's pulled pork at both places and I have some leftovers to take to work after that week off.
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That's just my luck. :-[
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Hey Al - if you want "poor man's prime rib," smoke a sirloin tip roast instead of a round. It has more marble, and you can low-and-slow that into something that is very close to prime rib!
I took your advice from a previous post and tried a Chuck Roast yesterday and I've got to say the results were out standing. The wife said 3 or 4 times "wow this is good!" Next up is the Sirloin tip roast. Thanks for your divine guidance,
The smoke was at 200 degrees and just under 2 hours to reach internal Temp. of 135. I used 4 ounces of apple with a basic rub of salt and pepper....heavy on the pepper. Will definitely be doing this one again!
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Hi Al, Try John Henry's pecan rub, it is fantastic. Lately I have been doing a base rub then a lite sprinkle of McCormicks Grill Mates Montreal Steak Seasoning. I just adds a bit of a kick to the taste. Sam's Club had that in a 28oz bottle. Glad you liked the chuck roast I pulled mine and made really great sandwiches. Also you should try a Boston Butt pork, as they really are good. But, in reality anything you smoke in these smokers are great. I smoked a 7# one in my #1 and it pulled very easy and had an awesome taste.
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Hey Al - if you want "poor man's prime rib," smoke a sirloin tip roast instead of a round. It has more marble, and you can low-and-slow that into something that is very close to prime rib!
I took your advice from a previous post and tried a Chuck Roast yesterday and I've got to say the results were out standing. The wife said 3 or 4 times "wow this is good!" Next up is the Sirloin tip roast. Thanks for your divine guidance,
The smoke was at 200 degrees and just under 2 hours to reach internal Temp. of 135. I used 4 ounces of apple with a basic rub of salt and pepper....heavy on the pepper. Will definitely be doing this one again!
Nice job, Al!! Let me know if you have any questions about the sirloin tip roast!
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Ribs will be my next project :)