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Post by bronkobutkus on Aug 16, 2013 21:27:44 GMT -5
I am doing a pork loin tomorrow as my first victim. It is all rubbed up and in the fridge. I have my game plan together to get started @ 8 a.m. and I am using apple and hickory. Any last words of advice for a beginner?
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Post by noboundaries on Aug 17, 2013 12:16:58 GMT -5
Hey bronkobutkus, no words of advice here as I just had my first cook with Smokenator this week. My first smoke ever. Learning as I go but there so much good information in the instructions and online it all went well. Salmon, prepped with soy sauce, olive oil, kosher salt, and light brown sugar. 2 hrs with Kingsford competition briquettes (didn't even know I had those in the garage) and mesquite wood. OFF THE CHARTS DELICIOUS! My wife is NOT a fish eater being from a town in Texas where the feedlot bovines outnumber the human residents 20:1. She took one bite and went "OMG, that's the best salmon I've ever eaten!"
Today I'm smoking two 2.57 lb chuck roasts. Prepped last night, infused this morning, on the Smokenator equipped Weber as I type. We'll see! Expecting the best.
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Post by bronkobutkus on Aug 17, 2013 21:14:12 GMT -5
Well my first cook with The Smokenator went well. I ended up smoking the loin for about 7 hours. It had a terrific bark and the smoke ring made me proud. The family enjoyed every bite. I have enough left for a sandwich tomorrow. Thanks for all of the great tips and techniques on here.
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Post by noboundaries on Aug 19, 2013 20:16:31 GMT -5
Woo HOO! Congrats on the pork loin!
My chucks on Saturday were a learning experience but came out okay, not great. Good flavor, medium moistness. Real good when sliced for sandwiches. Had issues with temp control because I left the dome off when I wrapped the chucks. Big mistake. Coals took off burning like a beach bonfire! Live and learn.
Sunday smoked two 6 lb whole chickens in aluminum roasting pans. Moved the Maverick temp sensor down to the cooking surface instead of using the dome vent. Clipped it to the food grate handle with a silver clip. Once I got the hang of the vent adjustment lag I could easily keep the temp + or - 3 degrees of 225. Much less checking too. Took them off at 5 hours with breast temp of 175-177. Wrapped them up and let them rest for another hour and a half. Turned out AWESOME, but chickens are pretty easy. I usually brine my chickens but these were delicious and moist without any brine. Brining will take it to a whole 'nuther level.
Still debating what I'm going to smoke this weekend. Pork shoulder or pork butt is at the top of the option list.
I used lot of links here in the forum to learn how to correct my Saturday mistakes. Thanks all!
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