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First Cook On New Smoker
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<blockquote data-quote="Shag" data-source="post: 5619695" data-attributes="member: 17275"><p>Last week my wife got me an Old Country Brazos smoker from Academy. My old, cheap sheet metal smoker had rusted out and she knew I had been wanting another one. This thing is one heck of an outfit though! All welded, 1/4" steel. Weighs nearly 500 pounds (depending on which site you trust the info on). Last weekend I got one fire going in it just to burn off the factory crud and try to learn what this one likes. </p><p></p><p>I ended up doing a few mods to it as well. I cut out the factory diffuser plate thingy that restricted smoke flow. And I extended the chimney with some stove pipe for better draw. </p><p></p><p>I rubbed it all down with vegetable oil last night and let it sit. Got my fire going pretty early this morning to try to season it good before cooking.</p><p></p><p>Didn't have the time to do a brisket or anything really good. So I picked up a full rack of pork spare ribs on the way home from bow fishing yesterday. Dry rubbed them last night and let them chill out in the fridge til this morning.</p><p></p><p>Here's the ribs about an hour in to the cook.[ATTACH=full]177031[/ATTACH]</p></blockquote><p></p>
[QUOTE="Shag, post: 5619695, member: 17275"] Last week my wife got me an Old Country Brazos smoker from Academy. My old, cheap sheet metal smoker had rusted out and she knew I had been wanting another one. This thing is one heck of an outfit though! All welded, 1/4” steel. Weighs nearly 500 pounds (depending on which site you trust the info on). Last weekend I got one fire going in it just to burn off the factory crud and try to learn what this one likes. I ended up doing a few mods to it as well. I cut out the factory diffuser plate thingy that restricted smoke flow. And I extended the chimney with some stove pipe for better draw. I rubbed it all down with vegetable oil last night and let it sit. Got my fire going pretty early this morning to try to season it good before cooking. Didn’t have the time to do a brisket or anything really good. So I picked up a full rack of pork spare ribs on the way home from bow fishing yesterday. Dry rubbed them last night and let them chill out in the fridge til this morning. Here’s the ribs about an hour in to the cook.[ATTACH type="full"]177031[/ATTACH] [/QUOTE]
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