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Smokey Mountain Smoker
Posted on 10/25/16 at 7:53 pm
Posted on 10/25/16 at 7:53 pm
So I got one of these as a wedding present. I've never had a smoker before, but love the idea of getting good at at.
Things I've learned so far, though...
1. I pretty much can't believe anything I read online about smoking. Really...nothing.
2. Smoking time is much quicker with this thing than anything I've read anywhere on the subject. I mean, unless I take it out within a couple of hours, chicken breasts will be way overdone and awful by going low *and* slow.
3. Everything comes out extremely salty if I try using a rub, no matter how lightly.
4. It's almost impossible to use too little wood, unless the only flavor you want is smoke.
Am I doing this wrong? And how might I smoke a Thanksgiving turkey without boring everyone between now and then by practicing every weekend and serving up turkey?
Things I've learned so far, though...
1. I pretty much can't believe anything I read online about smoking. Really...nothing.
2. Smoking time is much quicker with this thing than anything I've read anywhere on the subject. I mean, unless I take it out within a couple of hours, chicken breasts will be way overdone and awful by going low *and* slow.
3. Everything comes out extremely salty if I try using a rub, no matter how lightly.
4. It's almost impossible to use too little wood, unless the only flavor you want is smoke.
Am I doing this wrong? And how might I smoke a Thanksgiving turkey without boring everyone between now and then by practicing every weekend and serving up turkey?
4
Posted on 10/25/16 at 7:58 pm to sml71
quote:
how might I smoke a Thanksgiving turkey without boring everyone between now and then by practicing every weekend and serving up turkey?
Turkey
quote:
I pretty much can't believe anything I read online about smoking.
Google the minion method. I have the WSM and I can smoke for 12-14 hours on a single load of coals and get great results.
Virtual Weber Bullet is a fantastic resource for getting the most out of your cooker.
Posted on 10/25/16 at 8:05 pm to Btrtigerfan
quote:
Virtual Weber Bullet is a fantastic resource for getting the most out of your cooker.
Just this...
Posted on 10/25/16 at 8:08 pm to Btrtigerfan
quote:
I have the WSM and I can smoke for 12-14 hours on a single load of coals and get great results.
Ever do any long smoke jobs, like a 20-40 hr type deal?
Posted on 10/25/16 at 8:08 pm to jmon
Also I would recommend checking out Cajun Bandit accessories. The door is a major improvement over the tin foil one that comes with the smoker. Also the high airflow fire ring is good as well. I would also buy a maverick wireless temp probe the thermometers on the dome are notoriously inaccurate.
Posted on 10/25/16 at 8:10 pm to sml71
quote:
1. I pretty much can't believe anything I read online about smoking. Really...nothing.
It's all personal preference
quote:
2. Smoking time is much quicker with this thing than anything I've read anywhere on the subject. I mean, unless I take it out within a couple of hours, chicken breasts will be way overdone and awful by going low *and* slow
Obviously temperature determines the length of the cook. If you don't have one already, get a meat thermometer this way you pull it at the correct internal temperature and it's impossible to overcook. I do chicken often, and it's always chicken thighs. I enjoy dark meat and it is a lot juicier than white meat like breast. I typically go around 250-260 for chicken and it takes less than 2hrs. I pull chicken when internal reaches about 165-170. Perfect every time.
quote:
3. Everything comes out extremely salty if I try using a rub, no matter how lightly.
check the ingredients of the rub you're using, or make your own with less salt. I use several different store bought rubs and my meat has never been overly salty (and I usually like salty food)
quote:
4. It's almost impossible to use too little wood, unless the only flavor you want is smoke.
I use 5 or 6 chunks of pecan or apple and i've never thought it was overly smokey.
First and foremost I would tell you to get a meat thermometer and it will make your smoking much more enjoyable instead of going strictly based on time which is influenced by too many variables to really stay consistent from cook to cook. This board recommends Maverick. You can get them for around $60 on Amazon. Good luck.
eta: I own a WSM as well
This post was edited on 10/25/16 at 8:14 pm
Posted on 10/25/16 at 8:14 pm to BRgetthenet
quote:
Ever do any long smoke jobs, like a 20-40 hr type deal?
No. I haven't It smokes best at 210-250F. What in the world could you put in there that would take 40hrs of smoke?
Cold smoking sausage and boudin can be done with an "A-Maze-N" tray in the firebox instead of charcoal.
Posted on 10/25/16 at 8:52 pm to sml71
Sounds broken. You want to sell it to me?
Posted on 10/25/16 at 8:59 pm to sml71
Who smokes chicken breast? How do you think these lean arse pieces of meat would come out good? You have a ton to learn about cooking and honestly aren't ready to use a smoker.
You really should just sale this thing for the good of it and everyone else around you. A lot of places do thanksgiving catering, you should call them now.
You really should just sale this thing for the good of it and everyone else around you. A lot of places do thanksgiving catering, you should call them now.
Posted on 10/25/16 at 9:06 pm to 8thyearsenior
Go to Amazingribs.com and read anything and everything. They guy knows his shite.
Posted on 10/25/16 at 9:10 pm to 8thyearsenior
quote:
8thyearsenior
You're so cool.
Posted on 10/25/16 at 9:21 pm to Btrtigerfan
Get your self a GURU and you will have a perfect little smoker. Wrap meat in butcher paper if you must wrap..
Posted on 10/25/16 at 9:23 pm to lacajun069
Digital Q GURU.
Learn to make Dutchess Wicked Beans in that WSM damn near perfect side for everything.
Learn to make Dutchess Wicked Beans in that WSM damn near perfect side for everything.
Posted on 10/25/16 at 9:26 pm to lacajun069
quote:
Get your self a GURU and you will have a perfect little smoker.
I have an Auberins controller. It works great for overnight smokes especially when its really cold outside.
Most times, I set the dampers myself and keep monitor the Maverick temps.
Posted on 10/25/16 at 9:35 pm to Btrtigerfan
Will keep steady when you go past 35 hr smokes?
Posted on 10/25/16 at 10:31 pm to 8thyearsenior
quote:
Who smokes chicken breast? How do you think these lean arse pieces of meat would come out good?
I smoke boneless skinless breasts all the time with great results. Marinate overnight and smoke for 2.5 to 3 hours around 225 degrees. Water pan in smoker may help keep moist, along with occasionally spray with Apple juice.
Posted on 10/26/16 at 7:09 am to 8thyearsenior
quote:
Who smokes chicken breast? How do you think these lean arse pieces of meat would come out good? You have a ton to learn about cooking and honestly aren't ready to use a smoker.
I actually get some great results with them...it's just taken a lot of trial and error to get there.
Posted on 10/27/16 at 6:12 pm to Tiger Ryno
I'm in day one of a three day smoke job that should be done by the end of game 4.
I'll bump this with pics when I pull the meat.
I'll bump this with pics when I pull the meat.
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