DannyW
Senior Member
After my last cook, my Masterbilt electric smoker crapped out again (3rd one in about 14-15 years!). But the timing was good because I have been wanting to try an offset wood burning smoker for awhile, and a friend gave me a slightly abused CharGriller offset left behind by his previous renters. I refurbished it and decided to give it a go on July 4. I documented pretty much the entire process so be forewarned it's lengthy, and I just learned a way to post photos so please excuse the quantity!
I had 8 people to cook for and decided to cook a smallish 6 pound butt with the fat cap removed, and 2 big racks of baby backs...about 7 pounds worth. Here I get the butt lathered with my binder of yellow mustard. I have tried several binders (BBQ sauce, mayo, etc) but but always return to the mustard:
I then loaded it with rub. I usually try something different every time, this time I used about double the normal amount of rub. Don't ask why...I just like to experiment!
Charcoal is about ready!
And into the firebox it goes along with some hickory chunks. You experienced offset guys see my first mistake, right?
Yikes! My first temperature test and it's an inferno! Memo to self: use about 1/2 the fuel next time!
That's better. Still a bit higher than I like but now it's manageable. Had to open the doors to the fire box and smoker to bring the temp down:
Batting next, the baby backs. Same prep as the butt:
Uh oh...just got a call half way thru the 6 hour cook and three more guests are coming! Need more protein but all I got thawed out and ready to go is some yardbird. So I add it to the mix. I use this opportunity to put on the beans, and baste the pork with apple cider vinegar:
After 7 hours of struggling with wildly fluccuating temperatures the ribs hit 192 (they were only on for about 3.5 of the 7 hours) and the butt hit 195. Since I need to let the meat rest for a few minutes at least, and since I was already nearly an hour late serving dinner, I pulled it. Everything was cooked of course, but the ribs had a little tug, and I had to slice the butt instead of pulling it. Usually I finish the butt and ribs covered in foil in the oven to get that last bit of tenderness but just did not have the time. Here is a photo of the end product, I did not take any plated pictures because I didn't feel the meat was worthy of it:
Bottom line, I felt humbled. Everyone said it was great but I ate the same thing they did and I felt it was far from my best effort. But I learned a bunch on this first try, and will do better on the next. I have a newfound appreciation for you guys who have learned your offset smokers and make it look easy. For those reading this, thanks for staying till the end!
I had 8 people to cook for and decided to cook a smallish 6 pound butt with the fat cap removed, and 2 big racks of baby backs...about 7 pounds worth. Here I get the butt lathered with my binder of yellow mustard. I have tried several binders (BBQ sauce, mayo, etc) but but always return to the mustard:
I then loaded it with rub. I usually try something different every time, this time I used about double the normal amount of rub. Don't ask why...I just like to experiment!
Charcoal is about ready!
And into the firebox it goes along with some hickory chunks. You experienced offset guys see my first mistake, right?
Yikes! My first temperature test and it's an inferno! Memo to self: use about 1/2 the fuel next time!
That's better. Still a bit higher than I like but now it's manageable. Had to open the doors to the fire box and smoker to bring the temp down:
Batting next, the baby backs. Same prep as the butt:
Uh oh...just got a call half way thru the 6 hour cook and three more guests are coming! Need more protein but all I got thawed out and ready to go is some yardbird. So I add it to the mix. I use this opportunity to put on the beans, and baste the pork with apple cider vinegar:
After 7 hours of struggling with wildly fluccuating temperatures the ribs hit 192 (they were only on for about 3.5 of the 7 hours) and the butt hit 195. Since I need to let the meat rest for a few minutes at least, and since I was already nearly an hour late serving dinner, I pulled it. Everything was cooked of course, but the ribs had a little tug, and I had to slice the butt instead of pulling it. Usually I finish the butt and ribs covered in foil in the oven to get that last bit of tenderness but just did not have the time. Here is a photo of the end product, I did not take any plated pictures because I didn't feel the meat was worthy of it:
Bottom line, I felt humbled. Everyone said it was great but I ate the same thing they did and I felt it was far from my best effort. But I learned a bunch on this first try, and will do better on the next. I have a newfound appreciation for you guys who have learned your offset smokers and make it look easy. For those reading this, thanks for staying till the end!
