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Started By
Message
Just got my first smoker
Posted on 4/24/13 at 2:09 pm
Posted on 4/24/13 at 2:09 pm
What should I try first?
7
Posted on 4/24/13 at 2:19 pm to More beer please
brisket or spare ribs
Posted on 4/24/13 at 2:21 pm to More beer please
Get a pack of leg quarters. Poultry seasoning and black pepper. I like hickory for poultry and oak for beef but that's just me. Try to keep it at 225 throughout the process. Then move on to something that requires you to monitor heat AND moisture.
If you screw it up you're only out 5 bucks.
If you screw it up you're only out 5 bucks.
Posted on 4/24/13 at 2:26 pm to More beer please
Grats...did you season it already?
Posted on 4/24/13 at 2:26 pm to OldSouth
quote:
Get a pack of leg quarters
I agree with this, pork butt, or do some smoked chicken wings.
Posted on 4/24/13 at 2:27 pm to More beer please
Pork butt or shoulder with bone-in... relatively easy to smoke. Not tempermental like a brisket, which is the LAST thing I'd start with.
It's pretty much impossible to overcook a pork butt. Just don't undercook it.
It's pretty much impossible to overcook a pork butt. Just don't undercook it.
Posted on 4/24/13 at 2:27 pm to More beer please
Pork butt. Very forgiving and it will allow you to give everything a test run to see how it holds/controls heat/smoke etc.
Electric, propane, charcoal?
Electric, propane, charcoal?
Posted on 4/24/13 at 2:30 pm to Kingwood Tiger
quote:
Do a search on youtube for Franklin BBQ pork butt and follow his directions. You will have some awesome bbq.
Definitely watch the franklin brisket video before you even THINK about cooking one.
Posted on 4/24/13 at 2:31 pm to LSUAfro
Got it for a birthday present. Definitely not the best but its probably a good one to start with. In the process of seasoning it.
Posted on 4/24/13 at 2:33 pm to More beer please
quote:
Got it for a birthday present
Watch the Franklin videos about modifying pits like this. He buys one very similar to this one but shows you how to put another thermometer on it closer to the grates inside, thus giving you a better gauge of your temps.
Posted on 4/24/13 at 2:35 pm to Kingwood Tiger
I definitely planned on doing this, but will still go watch the videos. Sounds like everyone thinks pork butt is the way to go
Posted on 4/24/13 at 2:40 pm to More beer please
Franklin is bad arse..............start with a Boston Butt..............they are very hard to eff up. Ribs are pretty easy too.
A brisket can be tricky if you don't know what you're doing.
One thing about smoking meat..............you need to know your grill temp and your meat temp. Especially if you're a rookie.
A brisket can be tricky if you don't know what you're doing.
One thing about smoking meat..............you need to know your grill temp and your meat temp. Especially if you're a rookie.
Posted on 4/24/13 at 2:44 pm to More beer please
quote:
Sounds like everyone thinks pork butt is the way to go
Only because it's probably the easiest and you want to get some confidence under your belt
That is very similar to my first smoker as well. Actually, I probably went through about 5 of em (1 a year roughly) until I finally started making enough money to upgrade. You can cook some amazing food on that pit!
Posted on 4/24/13 at 2:52 pm to More beer please
nice smoker... I have something very similar. a new braunfels.
kinda seemed like I needed to smoke meats to really earn my central Texas man card.
speaking of franklins btw, if you're doing a brisked you need to do 2 parts salt to 3 parts pepper to one part powdered espresso. franklin says it's just half salt and half pepper, but I've come closest mimic'ing his flavor adding espresso powder. good luck!
kinda seemed like I needed to smoke meats to really earn my central Texas man card.
speaking of franklins btw, if you're doing a brisked you need to do 2 parts salt to 3 parts pepper to one part powdered espresso. franklin says it's just half salt and half pepper, but I've come closest mimic'ing his flavor adding espresso powder. good luck!
Posted on 4/24/13 at 2:57 pm to austiger
quote:
espresso powder
interesting......i know that one of his sauces is supposedly an espresso based sauce
Posted on 4/24/13 at 3:07 pm to More beer please
amazingribs.com has a lot of good info for a beginner. I would season it one day, then smoke some chicken thighs one day after work to get a feel for controlling the temp. Thighs only take a couple hours to smoke. Then I would cook a Pork Butt on the weekend. expect the butt to take 1.5-2 hrs/lb.
Posted on 4/24/13 at 3:13 pm to Creamer
quote:
feel for controlling the temp.
This is the part I am most curious about. Cook a shite ton and grill but have yet to try cooking something for such a long time at a specific heat.
Posted on 4/24/13 at 3:32 pm to More beer please
quote:
This is the part I am most curious about. Cook a shite ton and grill but have yet to try cooking something for such a long time at a specific heat.
You'll get the hang of it. Just takes some time and getting to know your smoker. Mostly just controlling air flow in my opinion.
Posted on 4/24/13 at 4:00 pm to More beer please
once you get the pit warm I would close the top cent to about .25" and strictly use the firebox vent to adjust oxygen flow. Pork butt is very forgiving though, even if the temp spikes for a while it is hard to mess up.
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