Author Topic: Hello from Indiana  (Read 1774 times)

Tripperdog

  • Newbie
  • *
  • Posts: 11
Re: Hello from Indiana
« Reply #15 on: February 19, 2022, 11:20:01 AM »
Enjoy your smoker. What do you plan for the inaugural smoke?

I will likely do a small pork butt for pulled pork.  I am pleased with the smoker from a build quality and design aspect, I am seasoning it today and hope to give it the inaugural smoke tomorrow.

old sarge

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 4046
Re: Hello from Indiana
« Reply #16 on: February 19, 2022, 12:56:34 PM »
Great choice.  You may have experienced the stall on other units but if not do not panic when it looks like the temp is stuck at around 170 degrees.  It will slowly climb out of it.  If you have an instant read thermometer, you can double check temp when your patience starts to wear thin (I do that from time to time).
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

Tripperdog

  • Newbie
  • *
  • Posts: 11
Re: Hello from Indiana
« Reply #17 on: February 20, 2022, 12:51:16 PM »
The first cook was a great success!

3.8 pound bone in pork butt. 

Prep:  hog waller rub with yellow mustard binder, fat cap cross hatched, let sit in fridge for 12 hours.

5-6 ounces of cherry wood.

Water in foil container on bottom next to wood box.

Cook:  225 for 6.5 hours until hit 160, wrapped in foil and sprayed with juice and cooked for another 4 hours until it hit 199, then wrapped in another layer of foil and let rest in cambro for 2 hours. 

I was thinking of not wrapping it mid cook but I wanted to follow my usual method for comparison.

Results:  moist and tender, even a little smoke ring and decent smoke flavor. 
« Last Edit: February 20, 2022, 12:55:10 PM by Tripperdog »

old sarge

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 4046
Re: Hello from Indiana
« Reply #18 on: February 20, 2022, 02:00:34 PM »
Good to hear it was a success.
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

swthorpe

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 2307
Re: Hello from Indiana
« Reply #19 on: February 20, 2022, 02:10:04 PM »
Congratulations on your first smoke and success!   You are off and running, and I see many more successful smokes in your future.  Cheers
Steve from Delaware
Smokin-It #2

Lonzinomaker

  • Hero Member
  • *****
  • Posts: 483
Re: Hello from Indiana
« Reply #20 on: February 20, 2022, 03:05:36 PM »
You can probably leave the water out.  I don't use any water with my meats when smoking.
Dave
Smokin-It #3 main smoker.
1400 Smokin Tex (same size as #2) for Snowbird time.
Smokin-It #1 for camping trips.
Big Chief with mailbox mod for cheese smoking
Blackstone 22in griddle with Bakerstone pizza oven
Spokane, WA

jpowell

  • Sr. Member
  • ****
  • Posts: 190
    • facebook
Re: Hello from Indiana
« Reply #21 on: March 08, 2022, 04:35:18 PM »
Hello and welcome from South Bend area :-)
Jason
>3D (my 1st ever smoker!) purchased 4/16
>4 Analog acquired from the founder of Auber Instruments in 11/22 with twin internal auber convection fans. Converting to digital with auber AW-WST1510H-W
>IT Guy
>Autocross and track day junkie
>Far Northern Indiana

Emma Jake

  • Newbie
  • *
  • Posts: 11
Re: Hello from Indiana
« Reply #22 on: March 11, 2022, 06:18:04 AM »
One of the best smoker simply