View Full Version : **First cooks on the Gater** PICS!

05-07-2012, 11:09 PM
Wanting to break in the Gater, thought I'd do a burn in and season it. Started with half a basket of BBK and fired it up!
Water in the pan and some Pear wood to smoke it up.

Had some rib tips and trimmings, seasoned with Plowboy's Jerk and tossed them in.


Nothing to write home about, just wanting to get it greezy!

Checked the charcoal basket and there was still a lot of briqs left, so I had some Wagyu Brisket point and trimmings from last weeks comp, doused them with Worsy, and some Texas BBQ Original rub and panned them. Added some Red Oak and let 'em roll.


2.5 hrs later they were in the Cambro, rested for 4 hours, chunked then refer'd for Sunday!

Sunday! 2 pans of Beefy goodness!


Fired up the Gater with Royal Oak Chef's Select briqs, Pear & Nectarine wood for smoke.


Foiled over the waterpan and added a foil turkey roaster and filled it up with water.



3 Loin backs and some Spare ends.




Some sliced veggies in a grill perf pan.






I was cooking the ribs in the upper racks, and they got kinda dark on the ends and a little dry to my liking, but a great smoke flavor. Probably should have foiled, I need to dial this in, so I chalk it up as a learning experience.

More to come!

05-08-2012, 09:48 AM
Nice cook Brian.

What was up with the foil water pan?

Remember what I was saying about rotating the ribs on the top rack? Put them up there until you get your color and then rotate them.

05-08-2012, 05:16 PM
Duuuuude! All looks great. I hear ya on "dialing in." Every time I cook on a new (to me) grill or smoker, I have to almost learn all over again.

05-08-2012, 07:35 PM
Great start with the Gater! Looking forward to seeing tons more food from it as you get her dialed in. Congrats and happy smokin buster :thumbs up:

05-09-2012, 07:14 AM
Nice cook Brian.

What was up with the foil water pan?

Remember what I was saying about rotating the ribs on the top rack? Put them up there until you get your color and then rotate them.

I sprayed down the waterpan with Pam on the first cook, filled it with water and it cruised. I'm a dry pan cooker on WSM's, because I'm lazy and hate cleaning up the mess. My first inclination is overthinking everything about the Gater and looking to mod it-but it doesn't need any. So the next cook I just foiled over the pan and added the foil turkey roaster thinkin it would still give off some moisture and be easier to clean up. It wasn't!
So I got a bulb siphon from Harbor Freight and it can drain the stock pan in @ 90 seconds, and I'll roll with that for awhile until I get the hang of it then move on to a dry pan (sand or firebrick)

Yeah, rotating the ribs sooner would have been ideal, but hindsight is 50/50. 2 of those racks were for NorthwestBBQ, so he got the dry bones!

More on the way!

05-09-2012, 11:15 AM
If you want to cook dry, use a foil hotel pan with clean fine sand in it.

If you just let the pan cook down about 2/3 of the way, it should be easy enough to just lift it out and dump it. I just hit mine with a water hoe and then wipe with paper towels to clean. It is no big deal for me.

I only cook dry if I am wanting to cook over 300

05-09-2012, 02:01 PM
Nice Cook and great looking Pit. I hope we will see more pics of the operation of Gater.