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1
Posted on 12/28/17 at 8:25 am to Boudreaux35
And another question. There are two cooking grills in the smoker. One right above water bowl and one at the top.
Which one should I cook the meat on?
Which one should I cook the meat on?
Posted on 12/28/17 at 8:27 am to VABuckeye
I'm sorry it pains some of you so much that I asked questions about something I've never done before. Figured this was a good place to get actual feedback on the questions, as well as other advice.
Thanks for those who responded.
Thanks for those who responded.
Posted on 12/28/17 at 8:28 am to Hold That Tiger 10
I use a chimney starter. I lightly soak paper towels in a little cooking oil so they last a little longer.
Posted on 12/28/17 at 8:29 am to Hold That Tiger 10
quote:
Which one should I cook the meat on?
I usually use the top rack, it will be a little warmer.
I might have missed it is it a weber smokey mountain?
This post was edited on 12/28/17 at 8:30 am
Posted on 12/28/17 at 8:30 am to Hold That Tiger 10
Do not soak in lighter fluid. In fact, get rid of all of your lighter fluid. Use lump charcoal and light it with this.
This is not a joke. That torch is a great thing to have on hand.
This is not a joke. That torch is a great thing to have on hand.
Posted on 12/28/17 at 8:45 am to heatom2
quote:
Which one should I cook the meat on?
I usually use the top rack, it will be a little warmer.
I'd use the top rack also, especially for pork, for the exact reason heatom2 said.
Posted on 12/28/17 at 8:58 am to Boudreaux35
Don’t use chips buy a bag of hickory chunks at Home Depot don’t soak them in a damn thing. Use about 5 or so, light charcoal in chimney starter. Place unlit charcoal in bottom of smoker leave a hole in the middle. When coals in chimney are good and hot dump in the hole. Then arrange chunks around the coals. Let pit come up to 225 the throw meat on top rack. Cool til about 195-200F. Remove wrap in foil and then a towel throw in a cooler wait for 1.5 hrs then pull meat. Discard chunks of fat and connective tissue. Bun, meat, sauce, and cole slaw on top. Eat like hell
Posted on 12/28/17 at 9:02 am to golfntiger32
I would also add:
Do not overshoot your desired temp. Make small incremental adjustments to bring the smoker to temp. It is a lot easier to raise the temp of the smoker than it is to try and bring the temp down, in my opinion.
Do not overshoot your desired temp. Make small incremental adjustments to bring the smoker to temp. It is a lot easier to raise the temp of the smoker than it is to try and bring the temp down, in my opinion.
Posted on 12/28/17 at 9:05 am to Boudreaux35
Thanks. Im on a mission to find wood chunks and a chimney starter now. Only have Lowes, Stine, Tractor Supply, a feed store and wal mart here. So hopefully I find it at one of those.
Posted on 12/28/17 at 9:05 am to Hold That Tiger 10
If you are using a charcoal smoker use chunks not chips.
Use a thermometer. Something with a meat probe and a wire so you can see the temp outside the smoker. Use another thermometer to verify the temperature inside the smoker. You want that temperature to be steady at whatever temp you decide to cook at. You want to cook at a temperature between 225 and 300. It really depends on what you like and what meat you’re cooking. Chicken I usually smoke on the hotter side so the skin gets a little crispy.
Use a thermometer. Something with a meat probe and a wire so you can see the temp outside the smoker. Use another thermometer to verify the temperature inside the smoker. You want that temperature to be steady at whatever temp you decide to cook at. You want to cook at a temperature between 225 and 300. It really depends on what you like and what meat you’re cooking. Chicken I usually smoke on the hotter side so the skin gets a little crispy.
This post was edited on 12/28/17 at 9:11 am
Posted on 12/28/17 at 9:06 am to Hold That Tiger 10
quote:
Only have Lowes, Stine, Tractor Supply, a feed store and wal mart here.
They should all have it. I would be careful with a chimney starter unless you only put a little charcoal in it.
Posted on 12/28/17 at 9:10 am to Hold That Tiger 10
Assuming you're not trolling, go here: Smoking Meat Forums
Just start reading. Every question you could possibly have about smoking anything using anything can be found there.
Just start reading. Every question you could possibly have about smoking anything using anything can be found there.
Posted on 12/28/17 at 9:11 am to Hold That Tiger 10
Don't start with too much material. You can always add more to make it hotter if needed.
There is a ton of material regarding smoking on the Internet. A simple Google search will give you tons of sites and forums. Good luck.
There is a ton of material regarding smoking on the Internet. A simple Google search will give you tons of sites and forums. Good luck.
Posted on 12/28/17 at 9:22 am to Centinel
quote:
Assuming you're not trolling, go here: Smoking Meat Forums
Just start reading. Every question you could possibly have about smoking anything using anything can be found there.
Seriously do this OP. Just completely erase everything from your mind that you wrote in the OP.
Posted on 12/28/17 at 9:25 am to Hold That Tiger 10
quote:
Im on a mission to find wood chunks and a chimney starter now
This is a good first step. Then read. Make sure to buy a few different flavors of wood so you have them on hand because you'll want options depending on what meat you're cooking. If you are starting with pulled pork, I personally like apple wood.
Posted on 12/28/17 at 9:28 am to Cap Crunch
I use apple for pork and chicken/turkey, a combo of cherry and hickory for brisket, and I'm going to run a cherry/apple combo for the prime rib roast I'm doing on NYE.
Posted on 12/28/17 at 9:30 am to Centinel
Pecan is a great all around wood. Mild smoke flavor that you can use from brisket to chicken.
Fruit woods go really well with chicken and pork.
I like hickory but if you use too much it can get bitter quick.
Fruit woods go really well with chicken and pork.
I like hickory but if you use too much it can get bitter quick.
Posted on 12/28/17 at 9:44 am to Hold That Tiger 10
Posted on 12/28/17 at 10:13 am to El Jefe
Thanks for the help everyone. This was honestly my first time trying to cook this way, so I'm completely green.
I was successful in finding wood chunks (mesquite..and I also have maple chips) and a chimney starter.
I am currently in the testing/seasoning of my smoker phase. I accomplished getting the charcoal lit using the chimney starter (
).
I now have the burning coals in the smoker. Going to use this as kind of a test as well to see how hot the amount of coals I used will get the smoker.
I was successful in finding wood chunks (mesquite..and I also have maple chips) and a chimney starter.
I am currently in the testing/seasoning of my smoker phase. I accomplished getting the charcoal lit using the chimney starter (
). I now have the burning coals in the smoker. Going to use this as kind of a test as well to see how hot the amount of coals I used will get the smoker.
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