first smoke in No. 1

[Redfisher]

Hi folks.  I am in South Carolina and have been smoking fish, shellfish, foul and pork for many years.  Decided to make life a little easier by going all electric so I purchased the #1.  I didn't need to smoke quantity and like the expected efficiency of the #1.  Upon arrival and after seasoning, I smoked a 7# butt.  This butt took 16 hours to reach 195 which was not quite where it needed to be.  The smoker was set at 225 and was using a mechanical thermometer (through the vent hole) and suspect that the smoker was not maintaining the average quite high enough.  The smoker was never opened for the entire 16 hours.  I just received the Maverick that will allow me to monitor the smoker temp as I think this was the missing element.  Understand all of the variables with time, but the 16 hours was a little long and it was probably that I needed to jack the temp setting up a little to get the average smoking temp just a little higher.  Anyway, this is going to become the cat's meow once I fully understand everything that is going on.  Oh, did miss the smoke ring, but the flavor was excellent, just a little tougher (for pulling) than usual since it did not get just north of 200F.

 

[swthorpe]

A little bit of experimentation is the key, Bob.  I have seen BBs go 2hrs/lb at 225F on my #2, and then sometimes they take less time.  With the Maverick, you will get a sense of where your #1 is averaging out when you set for 225.  Pulling the BB at 195IT should be fine if you then double wrap with foil and let it sit in a cooler for an hour or 2, which will allow the juices to redistribute as well as increase the IT of the butt. 

 

[DivotMaker]

Welcome to the world of Lazy Q, Bob!  Sounds like you're off to a good start.  Steve is dead-on (as usual) - hope you double-wrapped in foil for at least a 1 hour rest before pulling.  I always remove butts at 195, and after resting, they pull very easy.  You also might consider brining your butts - this has worked very well for me.  Here's a link to the brine I use:

http://smokinitforums.com/index.php?topic=1608.0

I look forward to hearing/seeing your success stories!  We love pics around here!

 

[Redfisher]

Hi Steve and Tony, thanks for the welcome.  I did let it rest in the cooler wrapped in HD foil for 2 hours, but it still was a little on the harder to pull side.  I will experiment with the brining, but think I will just take the next one to 200 IT to see if that helps.  Do not get me wrong, I love this smoker.  I even love my charcoal and gas smokers but I think this is where I am going to fully migrate given that I can pretty much set it and forget it.  The days of tending the coals and regulating the flame are almost gone.  Think I will also get some of that pink salt to see if I can fake a smoke ring as I have read in other posts.  This is a great forum for learning and look forward to gleaning more ideas from the more experienced.

 

[DivotMaker]

Bob, the migration is painless, and it will likely happen (just like the rest of us).  As for the fake smoke ring, make sure you get Instacure #1 (or Prague powder #1, as it's also called).  This salt is for liquid brining, and it doesn't take much.  I only use 1 tsp. in a gallon of brine.  It's just for appearance, which I kind of like!

 

[Paul Case Luca]

Try 235 for butts... I think I read that somewhere and enjoy that temp a bit more because it is still awfully low and helps fight through some of the awkward smoke time that run more than 2 hrs/lb.

Hey as for fake smoke ring... What's the best way? A piece of charcoal or brining with i stature?

 

[Walt]

You wont get a smoke ring with the charcoal either.  I use a few pieces regularily & I have never seen any ring.  The instacure is really the only way to go if thats what your looking for.  Its not a guessing game, make sure you use the proper amount.  I use it in my equillibrium brines which will sit in the fridge for up to a week.  It will keep the bad stuff from forming and as a side it gives the elusive, albiet fake, smoke ring.  Use Martin's formula located in Divots primer in Equillibrium Brine 101 in the Brine & Marinade section.

 

[Paul Case Luca]

Thanks. I have yet to dedicate time on the equilibrium brine!

I guess I am just too pleased with a normal overnight brine and the SI magic box