Author Topic: First Smoker (Read 5418 times)

TexasRedNeck · « **on:** June 05, 2016, 11:21:25 PM »

So after listening to a bunch of folks I decided instead of building an offset smoker I would start with a pellet smoker.

Did some research and for the price point, the REC TEC seems well suited for what I want.

http://www.rectecgrills.com/rec-tec-wood-pellet-grill-rt-680/

Ordered some different wood pellets and now am on a mission for a good source for meat and recipies. Joined the BBQ Brethren and think I want to smoke ribs first.

Any ideas on rubs or technique is apprecaited. Ive read about the 3-2-1 method but since this is my first, I thought Id ask for some advice.

Thanks RM

Nate · « **Reply #1 on:** June 06, 2016, 02:11:49 AM »

good choice, whats the wait time for delivery?

let me get a little sleep and ill get you some info in the am

Nate · « **Reply #2 on:** June 06, 2016, 11:14:08 AM »

don't forget the ceremonial 1st fatty!

here is a pretty good rib thread for you.

http://www.bbq-brethren.com/forum/showthread.php?t=204586

as far as rubs go, they are a dime a dozen. here is a link to the smoke ring rub page.

http://www.thesmokering.com/forum/viewforum.php?f=13&sid=d1ab95ce52a9c49c24e74ff13666919b

TexasRedNeck · « **Reply #3 on:** June 06, 2016, 12:48:32 PM »

16th to the 20 is the estimated date of arrival.

I joined the BBQ Brethren but I need to join Smoke Ring. Thanks for the links

Nate · « **Reply #4 on:** June 06, 2016, 09:02:05 PM »

now worries man, you may also want to check out

http://pelletheads.com/

PM me your user name on the brethren, mine is the same.

TexasRedNeck · « **Reply #5 on:** June 07, 2016, 12:31:51 AM »

mine is txrdneck on BBQ Brethren ( someone, oddly enough had Texasredneck)
Texasredneck on Smoke Ring

Dawg25385 · « **Reply #6 on:** June 07, 2016, 12:56:04 AM »

3-2-1 in spares, 2-2-1 on baby backs. Mmmm ribs

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TexasRedNeck · « **Reply #7 on:** June 10, 2016, 05:26:34 PM »

Arrival

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TexasRedNeck · « **Reply #8 on:** June 11, 2016, 10:25:22 PM »

First ribs. 2-2-1. Memphis dust rib rub.

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Dawg25385 · « **Reply #9 on:** June 11, 2016, 11:17:10 PM »

Looking good! I'd eat em ;)

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stlaser · « **Reply #10 on:** June 11, 2016, 11:21:45 PM »

Nice!

KensAuto · « **Reply #11 on:** June 11, 2016, 11:44:37 PM »

That looks mighty tasty.

TexasRedNeck · « **Reply #12 on:** June 11, 2016, 11:52:36 PM »

So the grill has a "smoke" button on it that alternates the fan to supposedly make more smoke. When using that at 225 degrees setting the temp was running 20 degrees hotter than the set temp. Once I pulled them and wrapped them after 2 hours I set it to 225 without the smoke button and it held temp perfectly and produced as much if not more smoke.

After 2 more hours I unwrapped and spread a little Stubbs sauce on them and cooked for another hour.

We wrecked a slab in about 10 minutes between the wife, me and the kids. Got one more left over for tomorrow.

Hope to get up at 04:00 and start a pork butt to have ready for lunch. Gonna make some vinegar based sauces to sauce it with and put it on some of my wife's home make bread....

Nate · « **Reply #13 on:** June 12, 2016, 02:46:12 AM »

Flyin6 · « **Reply #14 on:** June 12, 2016, 08:20:27 AM »

Red Neck, Don't eat that stuff!

Safety first my friend...

Find someone to sample it first...you know, let them take the risk and all that

I could/would volunteer, but you'd likely also find some willing (and brave) men scattered about on this site...

Don't take a chance, life is short!

Dawg25385 · « **Reply #15 on:** June 12, 2016, 12:35:09 PM »

For butts, I put in foil pans at 160* with foil tight sealed around the lip. Pull foil off at 190 or so, and finish to 195 ish. Same concept, steam with foil, but this way you also get to capture the juices for pouring back over after pulling. Just an idear! Have fun hoss

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TexasRedNeck · « **Reply #16 on:** June 12, 2016, 04:57:20 PM »

Put in on at 05:00 and off at 14:30

300 until 155 then Apple juice in the pan and cover to 200.

Bone slid right out. Made some slaw. Earlier I made vinegar sauce. Cider vinegar , black pepper , red pepper flakes, texas petes hot sauce, etc

I'm fat and happy.

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Nate · « **Reply #17 on:** June 12, 2016, 05:20:35 PM »

lookin good!

Dawg25385 · « **Reply #18 on:** June 12, 2016, 05:43:08 PM »

Bravo sir. Bravo

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TexasRedNeck · « **Reply #19 on:** June 12, 2016, 06:10:58 PM »

Yep. Special thanks to Mr Meyer for babysitting me

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Nate · « **Reply #20 on:** June 12, 2016, 06:47:23 PM »

no worries brother, we are all here to assist each other.

by the way, did you make the fatty as well?

TexasRedNeck · « **Reply #21 on:** June 12, 2016, 09:50:56 PM »

Never did make the fatty. That will have to wait until next weekend. I was a busy puppy today

Flyin6 · « **Reply #22 on:** June 12, 2016, 11:07:39 PM »

That was some righteous lookin' slaw...save me any?

TexasRedNeck · « **Reply #23 on:** June 12, 2016, 11:43:41 PM »

You better get a move on if you want any to be left by the time you arrive.

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