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Any helpful tips ?
I would cure it with peanut oil on the first use. Make sure you can control both the intake of air and the chimney. Then have enough thermometers to keep the temp at 200 - 220 (depending on the meat). Finally, it will just take practice as you mmaster your own smoker. I think every kind is a little different. I love to BBQ and built my own last year.
I have a masterbuilt electric smoker. I love it!
We prefer cherry wood versus hickory and have made nearly everything.
We probably smoke now once a week to mix up flavors and it's just plain easy
Enjoy yours and good luck
220 for 2 hours for wings and ribs. Throw some dry rub on the meat before you smoke it.
You will need to season it first. Cover all cast iron with oil. Burn in it for a few hours at 300-400 degrees obviously with no food to remove chemicals from manufacturing.
Start witg some easy food in the beginning...beer butt chicken or rack of ribs, to understand controling the temp in your box.
Purchase a couple squirt bottles. On for oil (tends to be easier to spread when seansoning before and after cooking and another for water or juice when cooking.
Finally, a 12 beer with cooler and a lawn chair. Also position in the shade if you can. The sun will also effect cooking temps. Have fun, i know i do!
Keep her happy?!
This post was edited by 5uper8ucks 2 years ago
Get one of these.
If she smokes she pokes
"Fundamentals are the crutch for the talentless" - Kenny Powers
Try Apple Wood or Peach Wood. They give great flavor to Poultry. I found some on ebay, but you check online for other sources.
If you are lookin your not cookin
While this might work for JTforPresident, I couldn't disagree more.
Ribs, 220, 4 hours with a dry rub and some brown sugar at the beginning is my preference. Not quite fall off the bone, but leaves a bite mark in the rib, which from a competition standpoint is what you want.
I would say that JT might be right for his taste, but with smoking and a quality smoker, you can do 10 different things with the same kind of meat from a cook standpoint, and use 20 different rubs, the combinations are endless.
I would say this, WRITE IT ALL DOWN.
I keep a log of what I smoke, and the recipes on the rubs/sauces I use. My favorite rub for ribs is something I found in a store, which some people scoff at, but you have to find something you want to eat over and over and sometimes store bought is the way to go.
Both Weber's and Green Egg put out great smokers guide books. I highly recommend them.
Someone suggested keeping a log or journal of what you do, the rubs you use or mix and what works best. Again, I highly recommend that.
Pork Shoulder is a good first one to try.
Beauty is in the eye of the beholder
Agreed, Pork Shoulder is difficult to mess up. I would say that you need to trim the fat well and season it well. As someone else said, make sure you get a remote thermometer that will constantly keep you updated as to the internal temperature.
Google is your best friend here, but there are differing opinions on everything, and it all matters to taste/preference. The saying goes "Eye of the beholder" and that's true with smoking meats.
These guys all sound like seasoned pros. I'm just an every week of so smoker, but I've been doing it for a long time with my Brinkman. I use lump hardwood charcoal.
I tend not to season before cooking, just meat, smoke, heat, and time. If you are truly a novice at this, I would encourage you to go naked on the rubs and sauce until you get some skill built with cook temperature, smoking wood type, and overall smoking time. My general rule of thumb is to cook it slowly at low temperature. When I do a brisket, I usually cook at 185-190 for 10-12 hours with a fruit wood. If I'm using something a little harsher, like mesquite or hickory, I turn up the heat a bit to 200-210, and reduce the cooking time accordingly. The best rule to abide by is "Don't overcook the meat!"
I will often pull meat off the grill and finish in the oven at 160 degrees or so (170 is the low on many ovens). Don't worry about "purest" comments or jabs from competition barbecuers. This can be a very good way to finish off a great roast.
The choice of smoking wood is very important. Here's a quick primer that I use:
apple - pork, chicken, salmon
pear - pork, chicken (best for a pork roast)
wild cherry - almost everything, chicken, salmon (my favorite wood)
mesquite - good for shorter beef dishes, too harsh for chicken or salmon
hickory - very harsh for long cooks, works okay on ribs
oak - beef, lamb, goat (my favorite for red meats)
maple - okay with long beef cooks, also chicken, salmon
alder - traditional wood for salmon
Good luck. Oh, 3342's suggestion about a 12-pack and lawn chair is good advice. It always helps to watch the progress of your masterpiece. A nice full-bodied red also works, particularly if you are munching as you go (but sweet or real spicy seasonings don't pair especially well here.) Don't forget a designated backup for when you get to beer number 10 and you fall asleep with the meat still on the smoker.
I unfortunately have no advice to give on how to operate a smoker, but I will leave a suggestion for a recipe to try. Made this once, but with chunks of cheese added. It was tasty.
This post has been edited 2 times, most recently by buckeyesiis 2 years ago
Grab some Steven Raichlen books at Amazon. The man is the master. His shows are on PBS on Saturday's (BBQ University).
Instant read thermometer (as stated).
Good heat insulated rubber gloves for that 12 hour Boston Butt
Make your own rubs with quality ingredients (e.g don't use table salt in your rubs)
And most importantly.... Low and Slow
Amazon.com: Steven Raichlen
Yes, make her go outside or at least out in the garage. She might only smoke after sex but I would still make jer go outside. I use to only date non smokers but like you I got my first smoker and did not know how to handle it.
Hope this helped. Good Luck!
Got my first smoker this spring. I have smoked either beef or pork every saturday since. Got most of my info from google and recently bought a bbq book call the big book of bbq. I have learned a lot from the book and trial and error. I haven't made any thing that was bad, but some have been better than others....I am still talking about the smoked meat
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