First smoke!

[Pink]

Smoked 3 briskets/burnt ends, 3 Boston butts & 1 chicken overnight. All came out great! Brined & rubbed all, used a water pan. Also used the Bella- had plenty of smoke flavor. I probably had 75 lbs of meat in it; took 2 hrs to get to 200 degrees. I'm really happy with the results.

 

[OldeSmoker]

Sounds like you are feeding a small army. Great to hear you had a successful first smoke, with lots of meat. I’m curious, did you use any type of liner, foil boats etc. inside the wood box to combat combustion? Also, did you use the ramp up method on your temperature setting?

 

[Pink]

I didn't use foil inside the firebox- I soaked my wood chunks to delay combustion. I always soaked chips for previous electric smokers, so I Decided to do the same with chunks. It worked well I think. No thick white or yellow smoke. I programmed for 200* until internal temp of 150, then up to 250*.

 

[old sarge]

Looks good.  I can well understand the #4 taking a while to get up to temp, it is a large smoker and the 75 lbs of meat is going to suck up a lot of the initial heat. 

 

[Paul B]

I'm jealous 
Paul B

 

[barelfly]

That’s a serious first cook! Glad it turned out well!

 

[OldeSmoker]

Very nice, your burnt ends look great.

 

[Pink]

Thanks, all. These were for co-workers. I've been smoking for them for about 10 yrs on a masterbuilt then a Cajun Injector 2-door which crapped out recently. I would always have to turn someone away because of space, but not this time. I always ask for feedback & everyone raved about it.