Our first cook! - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-23-2006, 08:30 AM   #1
BBQ Central Pro


 
Join Date: Dec 2005
Location: Indiana
Posts: 963
Our first cook!

Here are some pics of our first smoke this weekend. I know we have some work to do but this was edible!




__________________

allie is offline   Reply With Quote
Old 08-23-2006, 08:34 AM   #2
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
The PP looks great Allie...How did you do the chicken?
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 08-23-2006, 08:34 AM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Looks good Allie! That's the best thing about BBQ, you get to practice alot and still eat!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 08-23-2006, 08:42 AM   #4
BBQ Central Pro


 
Join Date: Dec 2005
Location: Indiana
Posts: 963
I rubbed it with the same stuff I put on the pork. It was a rub Steve-O sent me. It was a bit too salty for my taste and I'll be doing some more experimenting until I get the flavor I want. The chicken was put on at the same time as the pork and was pulled off about 11 hours later and put into foil until time to serve. The pork was foiled after 13 1/2 hours. We put them in a cooler and then took them out about 30 minutes before serving and I pulled it with two forks and put a little drizzle of sauce (NC style) on it.
allie is offline   Reply With Quote
Old 08-23-2006, 08:54 AM   #5
BBQ NOOB
 
Join Date: May 2006
Location: South Shore, MA
Posts: 36
Hi Allie,

I have almost the same pit, did you burn wood in it or charcoal? also that flat piece on the top of the firebox was that an add on or can you buy them that way?
JonM is offline   Reply With Quote
Old 08-23-2006, 09:02 AM   #6
Graduate of BBQ Central


 
Join Date: Sep 2005
Location: pa
Posts: 680
Pork looks good but 11 hours seems long for chicken.

Chris
__________________
"Excuse me, do you know if these gloves are good for killing a man?"-- Dale Gribble
chris1237 is offline   Reply With Quote
Old 08-23-2006, 09:25 AM   #7
BBQ Central Pro


 
Join Date: Dec 2005
Location: Indiana
Posts: 963
I agree, the chicken cooked way too long. This was our first time and was definitely a learning experience.

As for the smoker, I'm not sure if it was an add-on or came that way. Les worked on repossessed homes and found this in a storage shed. He brought it home and we cleaned it up a bit. This was our first time using it and we didn't do any mods on it.

We used 10 lbs of charcoal, 25 pounds of hickory chunks, and some kind of fruit wood we had here. I really think we used too much wood.
allie is offline   Reply With Quote
Old 08-23-2006, 09:45 AM   #8
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
25lbs in wood????

6 chunks would have done you fine...more charcoal!!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 08-23-2006, 10:57 AM   #9
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Quote:
Originally Posted by allie
I agree, the chicken cooked way too long. This was our first time and was definitely a learning experience.

As for the smoker, I'm not sure if it was an add-on or came that way. Les worked on repossessed homes and found this in a storage shed. He brought it home and we cleaned it up a bit. This was our first time using it and we didn't do any mods on it.

We used 10 lbs of charcoal, 25 pounds of hickory chunks, and some kind of fruit wood we had here. I really think we used too much wood.



I'm only guessing here, but I think you could have cut back a little on the wood.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 08-23-2006, 11:13 AM   #10
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
That does sound like a lot of fuel... And 11 hrs for chicken is about 5 -8 hrs too long.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 08-23-2006, 03:52 PM   #11
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Nice looking cooker Allie

Seems like an awful lot of wood

Try some Wolfe Rub, it's good stuff
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 08-23-2006, 03:55 PM   #12
BBQ Central Pro


 
Join Date: Dec 2005
Location: Indiana
Posts: 963
Thanks Puff! After we get this cooking thing figured out, I'll have to get some Wolfe Rub. I'd hate to spend the money and then burn it! LOL

I agree we used too much wood. Hey, you live and learn.......that's what it's all about!
allie is offline   Reply With Quote
Old 08-23-2006, 04:02 PM   #13
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Food looked great! How was the taste after using all that wood?
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 08-23-2006, 04:08 PM   #14
BBQ Central Pro


 
Join Date: Dec 2005
Location: Indiana
Posts: 963
It was very smokey but decent. The pork was fine after I put a little extra sauce on it. We ate every bite of it! As for the chicken, it wasn't awful if you removed the skin. It was actually still quite moist and I ended up pulling it and putting sauce on it as well. There's only a couple of leg quarters left so I guess everyone enjoyed it.
allie is offline   Reply With Quote
Old 08-23-2006, 04:16 PM   #15
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Yup, like Larry said, the best part is eating all your practices!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 08-23-2006, 07:44 PM   #16
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
You never go hungry with Q'ing as a passtime.
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 02:03 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×