Ok, so maybe the Northern Blond Bombshell's (you know who you are

) idea of posting about things other than transitional angst has some merit so I am going talk about something smokin' hot...too bad it isn't me.
Smokin' hot bbq! For the last several years me and a friend have been into barbecuing just on the grill, generally ribs with an occasional steak or some sausage, but that is just so mundane. For the last year or so, I have wanted to dabble with smoking meat, but I didn't have a smoker and attempts to do so on the grill weren't too successful.
I had a several hundred dollar gift-card to a sporting goods store from a returned gift and without having anything else to really buy there, on a whim I bought a smoker...the Old Country Barbeque Wrangler II offset smoker, which is the same dimensions as the Wrangler I with one less meat tray and a smaller gauge metal on the lid (also $200 cheaper). So, I get this beast home (it isn't HUGE, but it is still kinda bulky and a couple hundred pounds) and figure I am going to smoke something for labor day (which was the next day). Keep in mind, that I really don't know a whole lot about smoking at this point so coming up with a big meal on the smoker to feed some relatives the next day is something of an uncertain proposition.
I came home from the store with a brisket, some baby back ribs and some catfish (had some in a restaurant once that I really liked). After reading on the internet about my grill and smoking in general for about four hours, I was totally overwhelmed about how to proceed with my first smoking session. Best to just get to it as if I wanted it to be ready on the morror I was quickly running out of time.
So it turns out you are supposed to season a grill of this sort, just like you would with cast-iron. As I mentioned above, I was running out of time, so I had to rush through this step. I got the temperature up to around 300 and applied some vegetable oil all over the smoking chamber and let it cook for around 2 hours while I seasoned the meat with a dry rub. Then I let the temperature float down to around 225 and put my stuff on. Apparently one of the number one rules is to NOT PEAK AT THE MEAT, so from around 9PM to around 2 AM every 30-40 minutes I would go outside to check the temperatures and it drove me about mad to not open the door to look at the stuff. At 2AM, I added a little extra wood and went to sleep. At 6, I woke to resume checking every 30-40 minutes or so.
I pulled everything off at around 11AM, packed it all up and headed over to our labor day gathering. For a first attempt at smoking, I would say it was fair. The brisket tasted ok, but I probably could have trimmed it better as there was too much fat on it. The ribs were also just ok. The catfish which went on that morning probably didn't get enough smoke because they were rather bland. All told, my first smoke could use some work.
Attempt two was four boston butts (they were on sale for .99/lb) and two racks of baby backs. I woke up at like 5AM to get the smoker started because a friend was coming over to commandeer my television to watch football (not my thing, but what are friends for), and I wanted the ribs to be ready by lunchtime. I was better armed with actual pecan logs rather than the chips you buy in the grocery and I got started. At some point, when I added wood, I let the temperature get away from me and the smoker spent some period of time close to 300 degrees in the middle of the smoke. This caused the ribs to be overdone and the butts to have too thick of a crust on them. It wasn't a complete loss, but I knew I could do better.
Attempt three was this past weekend. I went to the grocery armed with my trusty sales flyer and bought some of the meat on-sale, a whole chicken, 2 whole catfish, 2 racks of pork spare ribs and a package of turkey necks. To prepare, I brined the chicken and turkey necks for about 12 hours (catfish for about an hour) and seasoned up the ribs and got to it. I was able to keep the temperature down this time. The ribs tasted really good, but they weren't quite done. I pulled them off early because I was afraid of overdoing them so they weren't quite as tender as they should have been. They were also a bit salty probably because I used a little too much seasoning on them, but they were my best showing yet and I enjoyed them. The catfish were AWESOME and I will definitely be doing more of them. The turkey necks must have gotten too much heat, because they were leathery on the surface and waaay tough otherwise, decent flavor though. They will go into the stock pot to become part of a stew. The chicken came out moist and tender, but not as smokey as I would have liked.
So after three smokes, I have learned that I have ALOT to learn. First, I need to invest in a thermometer with probes that go into the meat while smoking so that I can monitor the temperature without opening the lid. The thermometer on the pit itself is more of a guide and not indicative of temperatures throughout the smoker. Second, I need to fine tune the performance of the smoker with tuning plates. These are bars of steel that are positioned to influence the temperature and smoke currents so that the temperature on one side of the smoker is the same as the other. I didn't realize just how much of a fine art smoking really is. I also didn't realize that purchasing the smoker is really only a first investment. The good thermometers can be expensive and if the smoker leaks at all, you have to buy gaskets AND if you don't want it to rust out, you have to buy a cover for it AND AND I should look into an insulating blanket to keep the temperature in the chamber stable AND AND AND...OY VEY it never ends!!! I seem to have blundered my way into a full-blown hobby.
Hopefully with a little more practice, I will be turning out edible works of art. I would love to hear anyone else's experience with smoking meat...recipes, tips/tricks, war stories etc...
Hugs,
Julie