**Inaugural western smoker bonanza**

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thought I would share my first smoke after building this bad boy...hope you enjoyWell not quit a bonanza but it sounded good...LMAOHere are some pics from todays first smoke. I seasoned it last night and it was killing me to use it...temps from top to bttm are with in 5 degrees once the temps stabilize...Because of it being insulated I have to learn some of the tricks for controlling these babies. I did the regular minion method yesterday and let the temps get to high before closing it down probably around 250 or so. Well with these types of smokers that is to high I have been told to control it on the way up which I was kicking my self in the butt last night for not doing. Any ways I also am trying a different or tweak on the minion which is lining the coals and wood up in a narrow row and letting it go from the end..It has worked great so far along with chocking it earlier in the temps around 150 or so. Now to the meat of things........this was a sorry excuse for spare ribs but beggars can't be choosy. Sprinkled with some MAD HUNKY and set aside...You will also see some dino bones which are sprinkled with Lantana of Texas all purpose and a loin almost split down the middle, also rubbed with lantana. thanks for lookincharcoal in the basketspare riball on one rack with a lot of elbow roominto the smokerabout a hour ingetting wrapped up with butter, brown sugar, green chiles, jalapeno jelly, chipotle powderand the dinosthis smoker is at over four hours of running right now with about 2.5lbs of royal oak and 4 chunks of apple...I would say it is very efficient indeed...JerodHypertherm 30Miller Syncrowave 200Millermatic 140and a propane torch and hanger if all else fails
Reply:/droolGreat looking ribs man! I bet the green chili's and jalapeno jelly are a great combo. I'm gonna have to try that.TodHH140HF 4x6 band saw (cut straight right outta the box!)"-Of all the things I've lost... I miss my mind the most."
Reply:Ok here are the final pics....it is still going on 2.5lbs of charcoal, I actually ran it a little hot do to a learning curve..I was figuring 10lbs for 8 hours. It is still going at 230 degrees and has been smoking for 8 hours...Ribs came out great the sirloin is still in. thanks for lookinback into the smoker after removing from foilall done JerodHypertherm 30Miller Syncrowave 200Millermatic 140and a propane torch and hanger if all else fails
Reply:thanks and ya it is great   goggle the 2-2-1 method that is what I use for the most part Originally Posted by subzero/droolGreat looking ribs man! I bet the green chili's and jalapeno jelly are a great combo. I'm gonna have to try that.
Reply:Hi Got14USmoking is th way to go.  I built a external smoker chamber as told by this web site plans on lower part of page http://oldcoothillbilly.wordpress.co...uild-projects/ Works like a champ and used very little wood asts about 4 hour per fill up.  The add on cost me about $30 totalHer is my electric smoker with the add on smoker.  you could convert your to electric by using a oven element with controller.I did 10 lbs of chicken in about 2 hours great stuff.have funTom Attached ImagesLast edited by acourtjester; 05-15-2010 at 10:13 PM.Reason: add inof and spelling error
Reply:I have a smoke daddy clone also and a MES like yours...I'm sorta foody as well as a welder....thanks for lookin ! Originally Posted by acourtjesterHi Got14USmoking is th way to go.  I built a external smoker chamber as told by this web site plans on lower part of page http://oldcoothillbilly.wordpress.co...uild-projects/ Works like a champ and used very little wood asts about 4 hour per fill up.  The add on cost me about $30 totalHer is my electric smoker with the add on smoker.  you could convert your to electric by using a oven element with controller.I did 10 lbs of chicken in about 2 hours great stuff.have funTom
Reply:Your ribs are making my mouth water as I sit here looking at them.......Guess we'll be having ribs for supper tonight!!!!Sign on East Texas payphone: Calls to God 40 cents......it's a local call...
Reply:lol...glad I could help ya out  Originally Posted by StampederYour ribs are making my mouth water as I sit here looking at them.......Guess we'll be having ribs for supper tonight!!!!