My First Smoke

[speakerwizard]

Hi Guys,
My first post here (though i've been reading posts for a while) I've done a fair bit of slow cooking before but always in the oven (pork shoulders etc) but just before all this bloody rain started I got myself an offset smoker, I got one of these as it felt more authentic, if that makes any sense, though as I have found out, a lot of work, keeping that temperature steady is quite a job. I got up at 5:30 this morning for a 12-13 hour smoke for my pork butt (cut down neck end) and Brisket (about a third cut)both rubbed and injected. I used applewood lumps and some cherry wood chips to help out when the temp got a bit low and I needed to get it up quick. I also used a little charcoal to keep heat going more consistently. I plan to do a little more research on maintaining temp in these things before my next go.
I was very happy with with the results, this a loverly smoke ring and flavour.
Next time I will extend the time a bit as these cuts were bigger than i usually do in the oven. but the pork pulled and the beef was tender enough. Any tips from over offset users are appreciated, enjoy the eye candy

My smoker heating up:


Half way point (apple juice time)


Finished cook (12hrs)


brisket smoke ring:


Plate up with creamed corn:

[Minesamojito]

Good job there! That all looks awesome.
Can I just say that first picture of your smoker is stunning, as is your smoke ring and bark.
Cheers
Marcus

[KamadoSimon]

Pork AND brisket?! Now that looks a good plate of food.

I've yet to do a brisket - got it planned for a few weeks time, but looks like you got a good bark on that. Did you do burnt ends?

HDR on the first photo looks good!

[JEC]

Excellent results for your first smoke, well done and welcome to the forum.

[wade]

Looks great - you had my mouth watering before breakfast. Keeping a constant temperature in the smaller offset smokers can be a real problem as there is considerable heat loss to the air along the length of the cooking chamber. Not only will the fire box temperature be causing fluctuations but also the air temperature outside. I did not see where your temperature probe was but as you probably found out you will have had quite a temperature gradient from one end of the cooking chamber to the other. Great end results - and the eating looked really good.

[speakerwizard]

Thanks for the kind comments guys. I didnt do burnt ends, to be honest im not too familiar with brisket over than what ive read, only ever tried a small rolled one in the oven that i over cooked so i was happy how this one turned out, I might try and get a whole one and do ends when i know ive got help to eat it all haha.

My temp gauges are midway on the lids of both chambers however they came with the Q and were far from accurate so I was poking my digital probe in the corners intermittently which helped and yes there was quite a varied temp which i kinda wanted for different food types and maybe some cold smoking one day. Gonna get me more apple wood next time though as i run out at the end and finished on charcoal and it seemed hotter and nicer burning on wood once it was going. (just found out i gotta spit roast a whole adult pig in a month too

[Col (Shizzling)]

That first photo is stunning. HDR on an iPhone?

[speakerwizard]

thanks col. It is HDR but taken on an slr and processed on the computer

[Minesamojito]

Ahh HDR, I did wonder, not had a play with HDR and food, but that looks stunning.
Not sure how well HDR would work on a plate of food? anyone tried it?
Cheers
Marcus

[Smoky Joe]

Hi

That looks really good. I have to say that I have got the same smoker and i tried it for the first time a week ago and it worked out really good. As you say I am thinking about cooking it for a bit longer but the heat on the smoker is quite constant as long as you keep the wood going in. Great first go though. Hungary already.

Gav