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Started By
Message
re: New to smoking meat, need suggestions/advice
Posted on 5/26/17 at 12:28 pm to cave canem
Posted on 5/26/17 at 12:28 pm to cave canem
I'm in on that book. Just ordered.
0
Posted on 5/31/17 at 10:36 am to Dav
quote:
Dav
Alright, your post got me...
I've been wanting to try smoking anyway and I already have a Weber Kettle that I love for grilling. I'm a complete rookie, but I will attempt to acquire all of the items that you posted and have my first smoke this weekend while I watch baseball and drink entirely too much beer. I will report back for assistance.
Do you have a recommendation for:
quote:
Need something to read temperature. Dual probe thermos work best cause you can monitor both meat and grill
Posted on 5/31/17 at 10:50 am to MaHittaMaHitta
Find a decent offset smoker on craigslist for a low price. That's what I did. I only paid $50 and it's worked pretty well for 5 years. If you like it, upgrade.
And yes, get a dual probe thermometer, like the maverick.
And yes, get a dual probe thermometer, like the maverick.
Posted on 5/31/17 at 11:05 am to PapaPogey
quote:
A lot of people on here use the Maverick line, including myself. Works well and it's pretty affordable.
Alright just pulled the trigger on it. I'm ready to roll this weekend.
This post was edited on 5/31/17 at 11:07 am
Posted on 5/31/17 at 11:15 am to lsugrad35
If you're doing it on the weber, google the snake method with charcoal.
Use apple or cherry wood in chunks not shavings
A charcoal chimney starter works well to get the coals started--home depot and lowes sells some little starter blocks that you can light under the chimney to help get it rolling. They're cheap and come in packs of 30 or so.
Get a pork butt and trim as much of the big fat chunks as you can
I like to cover in mustard and then put a generous amount of rub all over it
Aim for around 250-270 degrees in the smoker and that shoulder should cook in about 8hrs
Once the internal gets to around 160, it's gonna stop climbing. This is the "stall" which could take a couple hours until it climbs in temp again. Be patient
Pull the shoulder when the internal reaches 200-203. Let sit for an hour or so and then pull and enjoy.
eta: give yourself about 10hrs for the thing to be ready to eat once you throw in on the smoker
Use apple or cherry wood in chunks not shavings
A charcoal chimney starter works well to get the coals started--home depot and lowes sells some little starter blocks that you can light under the chimney to help get it rolling. They're cheap and come in packs of 30 or so.
Get a pork butt and trim as much of the big fat chunks as you can
I like to cover in mustard and then put a generous amount of rub all over it
Aim for around 250-270 degrees in the smoker and that shoulder should cook in about 8hrs
Once the internal gets to around 160, it's gonna stop climbing. This is the "stall" which could take a couple hours until it climbs in temp again. Be patient
Pull the shoulder when the internal reaches 200-203. Let sit for an hour or so and then pull and enjoy.
eta: give yourself about 10hrs for the thing to be ready to eat once you throw in on the smoker
This post was edited on 5/31/17 at 11:17 am
Posted on 5/31/17 at 12:13 pm to PapaPogey
Awesome. Thanks for the details. Worst case I can be pretty drunk in 8 hours 
Posted on 5/31/17 at 2:36 pm to lsugrad35
Everything Papa said...
Here's a pic of my setup this past weekend with an 11 lb brisket.
Made a 2X2 "snake" around 90% of the pit. Lit a few coals to the beginning and put wood on top of the first half of the snake. Got an 8 hour burn. Also put a pan underneath to catch drippings and another water pan on top. Make sure to rotate the grate so the meat is never directly under the flame.
You'll be fine
Here's a pic of my setup this past weekend with an 11 lb brisket.
Made a 2X2 "snake" around 90% of the pit. Lit a few coals to the beginning and put wood on top of the first half of the snake. Got an 8 hour burn. Also put a pan underneath to catch drippings and another water pan on top. Make sure to rotate the grate so the meat is never directly under the flame.
You'll be fine
This post was edited on 5/31/17 at 2:38 pm
Posted on 5/31/17 at 2:38 pm to Dav
Very nice. I love my Weber Kettle. Hoping I'm successful with this. I'll end up getting the Smokey Mountain at some point, but this looks like a good cheap intro approach.
Posted on 5/31/17 at 3:03 pm to TigernMS12
quote:
I started on a Webber Kettle before I could afford more specialized pieces. Look up the "Snake Method." It works great and you can do it in a $100 grill. If you don't like smoking meat, then you can still just use it as a grill. Every house needs one.
This. If you want to start cheap that's the way to go; if you upgrade after a year or two you can recoup some of your money pretty easily on craigslist as someone always needs a Weber Kettle. That's what I did when I moved from the kettle to the WSM (I found my WSM in an estate auction super cheap; that's another thing to look out for if there's a local auction house--I see nice gas grills and charcoal grills/smokers all the time at them and they never go for very much).
The snake method is super easy and just plain works. Watch a video on youtube, get a thermopop and a kettle, some post oak (you're in Texas after all) and get to smoking.
Posted on 6/1/17 at 7:09 am to PapaPogey
Where is the best place to buy the wood chunks?
And I guess while we're at it is there any specific brand that I should buy or avoid? Sorry for all of the basic questions.
And I guess while we're at it is there any specific brand that I should buy or avoid? Sorry for all of the basic questions.
This post was edited on 6/1/17 at 8:00 am
Posted on 6/1/17 at 10:05 am to lsugrad35
Posted on 6/1/17 at 10:13 am to Dav
Alright last thing...I should have asked this already. Recommend a rub?
Posted on 6/1/17 at 10:34 am to lsugrad35
My local grocery stores sell chunks for like 6 bucks a bag. Decent sized bag good for several smokes. I learned this weekend how much better the chunks are. Did the first half with chips and was constantly tending to the fire box. Switched over to chunks (wife was at the store and told her to pick them up). Soooo much easier. Much more consistent smoke with less attention.
I've got that same cheap CharBroil smoker to start trying this out on my own. Biggest thing was temp swings as others have said. But I knew that going in. I wanted something to play with and grill burgers and chicken during the week. Didn't want to spend much at all and will upgrade later. I suggest lump charcoal because the firebox is small and will ash up quickly. I will likely also look into a water pan to help keep consistent temps. Going to try out different methods this weekend to keep better temp control.
Again, haven't experimented a whole bunch. But I have been trying
-brown sugar
-mccormick's season all (covers a lot of the basic spices for me)
-little extra garlic salt
-chili powder for a little heat.
Like it so far.
I've got that same cheap CharBroil smoker to start trying this out on my own. Biggest thing was temp swings as others have said. But I knew that going in. I wanted something to play with and grill burgers and chicken during the week. Didn't want to spend much at all and will upgrade later. I suggest lump charcoal because the firebox is small and will ash up quickly. I will likely also look into a water pan to help keep consistent temps. Going to try out different methods this weekend to keep better temp control.
quote:
Recommend a rub?
Again, haven't experimented a whole bunch. But I have been trying
-brown sugar
-mccormick's season all (covers a lot of the basic spices for me)
-little extra garlic salt
-chili powder for a little heat.
Like it so far.
This post was edited on 6/1/17 at 12:03 pm
Posted on 6/1/17 at 10:35 am to lsugrad35
I like anything with a little bit of heat and some brown sugar in it. Look for Rufus Teague store bought. It's very good
Most hardware stores will have chunks, usually Weber brand. It's all the same
Most hardware stores will have chunks, usually Weber brand. It's all the same
This post was edited on 6/1/17 at 10:40 am
Posted on 6/3/17 at 11:24 am to PapaPogey
The day is here. The Weber kettle has been smoking since about 7:30. BBQ temp is holding steady. Internal butt temp is at 129 right now. Beer count 7. One of the more enjoyable days I've had in a while. Also the maverick is awesome.
is at 129 right now. Beer count 7. One of the more enjoyable days I've had in a while. Also the maverick is awesome. This post was edited on 6/3/17 at 1:40 pm
Posted on 6/3/17 at 11:27 am to lsugrad35
Good luck bro
Posted on 6/3/17 at 1:19 pm to lsugrad35
Don't freak out once it hits 160-170 and doesn't go up. It will...slowly. Called the stall. Just wait it out
Posted on 6/3/17 at 1:30 pm to Dav
Thanks fellas butt temp 156 right now. If I can figure out how to post pics I'll try to post some tonight or tomorrow.
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