Perfect ash from seasoning smoke

[Analog Curmudgeon]

Per the instruction sheet:
1) used 2 chunks of the supplied oak as recommended (about 2 and a quarter oz ea. in 2 foil boats.
2) 4 hours at 250
3) 100% lazy Q method
Resulted in what I would call near perfect consumption of wood with no flame.
I'm loving the Lazy Q method and will apply it to the 3 racks of pork loin ribs going in today (3oz of Oak)
Before and after pics to follow.

 

[gregbooras]

Brian,

Looks like you are ready to smoke!

Greg

 

[DivotMaker]

Looks like you've mastered burning wood, now hurry up and smoke something!

 

[jcboxlot]

Perfect burn, don't forget the a juice box next to the wood box for moisture. 

 

[Analog Curmudgeon]

Sound advice Tony! here you go, before and after:

 

[gregbooras]

Looks good!

Share with us your prep!

Greg

 

[swthorpe]

Well done, Brian!  Looks like you are off and running!  Cheers

 

[DivotMaker]

There ya go, Brian - now it appears you've mastered wood burning and BBQ!  Nice job! 8)

 

[Analog Curmudgeon]

Greg
This is actually the before pic. After removing the inside membrane I applied a 50/50 mix of 2 Schreiber run products; Las Cruces BBQ along with their Sweet and Smokey Rotisserie. Back into the fridge for 2 hrs then in my Smokin-it For 5 hrs at 225. They were not quite to the almost "fall off the bone" that I prefer but they were acceptable and it was time to eat. I have to admit that my previous method was foil covered pans in the oven    for a couple hrs at 325, then on the grill for 30 min along with a thinned wet mop. I think next time I will finish on the grill the same way after they come out of they smoker.
Brian

 

[jcboxlot]

As much as I love the lazy Q pork in the smoker.  Rib slabs and country ones always taste better mopped the day after on the gasser.

There has to be a science answer for this, but I just cook and eat.

 

[DivotMaker]

There has to be a science answer for this...

I'll get back to you on that, John!   LOL!  You're right about leftovers, like that.  I think it has a lot to do with how the smoke mellows and absorbs into the meat, much like a good sauce or chili tastes better after a day or two in the fridge; everything "blends!"  Re-heating the ribs, after that process occurs, gives them a better flavor, because the spices of the rub, and the smoke, blend better.  At least that's my "not so scientific" take on it. ???