desertgator
New member
Got a Model 2D for Christmas and am starting to learn my way around - my wife's cousin has a Model 2 for several years now and it produces great meat so was an easy decision for me. Three smokes in and I'm pretty happy. The first pork butt I did was the best I've ever had -> didn't even sauce it, it was so good using the basic rub (no brine) from the Lazy-Q guide. Which amazes me. The second wasn't the best, I tried a leg of lamb I had around and it came out pretty bitter and too smoky - I only had a startup batch of hickory I got with the smoker and didn't rub the meat. Bought some more wood after that and did my first brisket this weekend, separated a packer on two racks with a mix of hickory and maple and the rub from the Lazy-Q guide and it turned out decent. Had some odd temp readings so i think I let it go a little too long - flavor was good but it was a touch dry - the cook was a lot shorter than I was expecting (started it overnight, and it was done in the morning well before lunch). Still made the best leftover quesadillas though.
Might try playing around with some test smokes, the hickory is pretty much turning to white ash each time but the maple had a nice black lump at the end this last time, used a chip screen and a couple ramp steps -> the hickory, though, was still white ash. Maybe the hickory is too dry? Got a remote temp tracker but the data seemed a bit wonky this last smoke, maybe a bad placement.
Anyway, thanks for reading my ramble. Much good advice here, appreciate it!
Might try playing around with some test smokes, the hickory is pretty much turning to white ash each time but the maple had a nice black lump at the end this last time, used a chip screen and a couple ramp steps -> the hickory, though, was still white ash. Maybe the hickory is too dry? Got a remote temp tracker but the data seemed a bit wonky this last smoke, maybe a bad placement.
Anyway, thanks for reading my ramble. Much good advice here, appreciate it!