New (to me) smoker/stick burner, first cook...
 

Picked up this stick burner a few weeks ago off Kijiiji and did a huge clean up on it and repainted the fire box.
It is a Tejas Smokers 2040 and finding a real stick burner in Canada for what I considered to be an exceptional price is a rarity.
I had re-seasoned it two weeks ago and learned the basics of fire maintenance during the process.
Had a bunch of ribs that needed cooking so did those up this morning.
Results? A picture is worth a thousand words or so I hear...
http://forums.pelicanparts.com/uploa...1596417375.JPG

http://forums.pelicanparts.com/uploa...1596417375.JPG

http://forums.pelicanparts.com/uploa...1596417375.JPG

I also did a little concoction of chicken thighs, sausage and bacon that my son loves just because I had the room to do it!

We all ate too much and are watching a movie and falling asleep!

Before:
http://forums.pelicanparts.com/uploa...1596417757.jpg
After:
http://forums.pelicanparts.com/uploa...1596417757.JPG

http://forums.pelicanparts.com/uploa...1596417757.JPG

http://forums.pelicanparts.com/uploa...1596417757.JPG

Dang. That cleaned up nice! You’re like Texan!

I am much more poorly armed than most Texans! ;)
Was a darn good first effort on this smoker! Wow good....

I’m from Texas and my first batch tasted like lighter fluid. Haha. I was in my teens.

You did awesome bud.

Very nice, Bill! Congrats and thanks for sharing!

Thanks,Baz.

One more photo from tonight...http://forums.pelicanparts.com/uploa...1596422397.JPG

LOL I haven't eaten yet - that sure does look good.

Not dried out too.

That’s awesome!

That's an excellent looking result for a first try. How many people do you have to feed? That's a lot of slabs. Attached is a nice story about smokers. Davis is an Islander here & Lang's is just up the road.

https://progolfweekly.com/bubba-sends-bbq-smokers-u-s-ryder-cup-team/

Cool story!
Those are big cookers!

I have been doing ribs on the BGE for quite a long time now and have a recipe that works well for the rub. Admittedly, I kind of wing throwing the rub together now and it works...
After doing ribs a few times on the BGE I found it was about the same amount of work to do one or two racks as it is to do 6, so this round I did 6 and will vacuum wrap and freeze the extra for future meals.
I did fuss over the fire a bit too much this time and need find a better source for wood. I utilized charcoal and smoking wood chunks but it was an expensive way to feed the fire. There are a couple of firewood providers in the area that do carry apple and cherry wood and it will be easier and cheaper to go this way.

Have a brisket in the freezer and a pork butt and will maybe give that a whirl next. Might give it a week or two before doing that.

Let me know what time you want me over :D

Looks like the learning curve was short for you.

When you run the Stick Burner you need to make it worth your while. So you load er up..That is why I do not run mine more often.

Apple for Pork and fish.

Cherry for Beef..

Put a slab of Beef Short Ribs on the list.

Did you put water in the bottom? It acts as a heat sync and keeps the meat moist.

Good to know cherry for beef. Thanks.
I did use water and preheated it before putting it in, not sure if that was necessary or not but did anyway.

Mmmm. Beef ribs. Will see if I can find those at a reasonable price.

Dumped the water and dried the cook chamber while I still had a bit of fire left.
Going to head out in a bit to clean up the remaining grease that was left behind.

Wow those ribs look phenomenal Bill!

Looks great...but I'm more interested in the pan concoction. Tell us more about what's in that..please.

That was something that started out as Maui chicken and morphed into this yesterday!
Used the sweet rub that was left over from the rib cook and seasoned some boneless skinless chicken thighs. Placed those on a stainless vegetable bbq dish/grid and added mild Italian sausage (sliced) and layered bacon on top. Put that on the top shelf of the smoker and left it until the chicken and sausage was about 165 deg F. Dumped that into the foil pan and added a sauce (apple juice, Canadian whiskey and a BBQ sauce (Diana chicken and rib is cheap on sale and quite tasty). Poured this over the contents of the foil pan and stirred every once in a while. Pan is not covered and the sauce will cook down and thicken. It was wonderful!

I am glad you asked. Sometimes I pull these one offs and I wonder the next time what I did the last time...SmileWavy

^^^ Thank you sir!

Tried your mix yesterday. Turned out great! The only mistake I made was using Sweet Rays BBQ sauce. I should have gone with one of my favs.
Overall...an awesome mix for outdoor bbq....Thanks!
Pic is before cooking the sauce down.


http://forums.pelicanparts.com/uploa...1596656984.jpg

very nice recipe..will give a try...

I am thinking a more Vinegar based BBQ sauce? Instead of sweet on sweet.