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Message
I have a few questions for my first time using a smoker
Posted on 1/19/14 at 9:48 am
Posted on 1/19/14 at 9:48 am
Do I def need to burn some coals in it alone before the first use? Can I do that now, and then cook something right after?
I was going to use the Franklin seasoning mix. Are there any other ones I should look at that I can just buy ready to go?
I'm going to do a boston butt. Can I stick a chicken thigh in there too, just to test? Would that be too long?
I was going to use the Franklin seasoning mix. Are there any other ones I should look at that I can just buy ready to go?
I'm going to do a boston butt. Can I stick a chicken thigh in there too, just to test? Would that be too long?
5
Posted on 1/19/14 at 9:52 am to CorgiRed44
I put a Boston butt in my new electric Masterbuilt from Christmas at 6am. The butt is internally 125 degrees at this moment in time based on the digital remote control for this badass jewel.
What kind of smoker do you have?
What kind of smoker do you have?
Posted on 1/19/14 at 9:53 am to CorgiRed44
I don't know what the reasoning would be here. What kind of smoker is this? I will say this though. If you want to get maximum smoke, a smoke generator is the way to roll IMO.
Posted on 1/19/14 at 9:56 am to Mike da Tigah
Just a standard one from Loews. Nothing fancy. But don't I have to "season" it before the first cook?
Posted on 1/19/14 at 9:57 am to CorgiRed44
Gonna be a late dinner if you haven't started yet.
Posted on 1/19/14 at 10:02 am to CorgiRed44
quote:
Just a standard one from Loews. Nothing fancy. But don't I have to "season" it before the first cook?
If it's cast perhaps. I don't know. Never heard of that.
Posted on 1/19/14 at 10:04 am to CorgiRed44
Let me re-phrase my question....
Is it a charcoal, electric, or gas smoker?
Is it a charcoal, electric, or gas smoker?
Posted on 1/19/14 at 10:09 am to CorgiRed44
No reason to season it, IMO. You will have to keep an eye on the internal temperature of the smoker. I'm currently smoking a 7 pound butt at 225.
Posted on 1/19/14 at 10:09 am to CorgiRed44
I would definitely "season" it if its new and never had a fire in it.
You arent really "seasoning" it. You are burning off the oils and such that were used when it was built.If you dont do that you will have a rancid tasting product.
You arent really "seasoning" it. You are burning off the oils and such that were used when it was built.If you dont do that you will have a rancid tasting product.
This post was edited on 1/19/14 at 10:15 am
Posted on 1/19/14 at 10:14 am to CorgiRed44
There is no reason to season it, friend-o. Seasoning is done for the cooking vessel's sake... your cook is going to be your "seasoning."
All that aside, a butt usually takes 12-14 hours. Gonna be a late dinner.
All that aside, a butt usually takes 12-14 hours. Gonna be a late dinner.
Posted on 1/19/14 at 10:27 am to CorgiRed44
mccormicks sweet and smokey rub is a good one.
you can put any other kind of meat you want in there, they'll finish at different times.
do you have a meat thermometer?
if not get 2 0r 3.
buy a thermometer to install on your smoker
( if you haven't allready)
btw, fiure 1.5 hours per pound on that butt
you can put any other kind of meat you want in there, they'll finish at different times.
do you have a meat thermometer?
if not get 2 0r 3.
buy a thermometer to install on your smoker
( if you haven't allready)
btw, fiure 1.5 hours per pound on that butt
This post was edited on 1/19/14 at 10:29 am
Posted on 1/19/14 at 10:31 am to CorgiRed44
quote:
About 8 hours?
Depends on the size. It typically takes about an hour and 15 per pound.
Posted on 1/19/14 at 11:10 am to GRTiger
Cooked two pork butts yesterday on my WSM. A 10lb and 11lb. Putt them on at 6 am and took off at 2:00PM. Smoked at 275, took off after 5 hours and wrapped in foil. Sprayed it with apple vinegar and hot sauce mixture. They were perfect.
Posted on 1/19/14 at 11:10 am to 4LSU2
I have the same one. Just got it over Christmas too. 
I seasoned mine for a few hours. I've got mine goin' right now too.
I love this thing.
I seasoned mine for a few hours. I've got mine goin' right now too.
I love this thing.
Posted on 1/19/14 at 11:12 am to Kingwood Tiger
quote:
Smoked at 275,
Yea, that works too. I cook it a little lower and slower.
Posted on 1/19/14 at 12:09 pm to GRTiger
Ok. I'm just going to go with some chicken thighs then. Maybe some wings or legs?
I'll give them a try in a brine too.
What rub should I use with chicken?
I'll give them a try in a brine too.
What rub should I use with chicken?
Posted on 1/19/14 at 12:15 pm to CorgiRed44
Put the rub under the skin, whatever it is.
I don't use one with chicken. Usually a little Tony's under the skin, but not much.
What chips are you using?
I don't use one with chicken. Usually a little Tony's under the skin, but not much.
What chips are you using?
Posted on 1/19/14 at 12:18 pm to CorgiRed44
I like to inject my chicken. Sometimes add a little salt, pepper and brown sugar blend as a rub, depending on what flavor injection.
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