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Started By
Message
New smoker! What to do now?
Posted on 12/25/20 at 1:31 pm
Posted on 12/25/20 at 1:31 pm
The kids got me an electric Masterbuilt smoker for Christmas. Its running now out back at 275 to season it.
Never had a smoker before. What tips/tricks do I need to know?
What's a good easy thing to smoke first?
Never had a smoker before. What tips/tricks do I need to know?
What's a good easy thing to smoke first?
12
Posted on 12/25/20 at 1:35 pm to TheCurmudgeon
quote:
What's a good easy thing to smoke first?
Ribs
Posted on 12/25/20 at 1:41 pm to TheCurmudgeon
Pork butt
YouTube vids will be your best friend
YouTube vids will be your best friend
Posted on 12/25/20 at 1:43 pm to TheCurmudgeon
First thing is you need to season it,,,,,get it smoked in real good,,,,,then look up the website Amazing Ribs,,,,it’s not just about ribs,,,there’s sooo many tips and tricks plus thousands of recipes,,,,,,good luck to you
Posted on 12/25/20 at 2:26 pm to Boston911
Smoke you a couple fatties on it. Easy to do and tasty, throw some of them in a cheese dip. Smoked Queso.
Posted on 12/25/20 at 3:12 pm to Boston911
quote:
then look up the website Amazing Ribs,
^^^^^^ Solid advice.
Posted on 12/25/20 at 3:12 pm to bbeck
quote:
Pork butt
I agree whole heatedly. That is one piece of meat that is almost impossible to mess up unless you just undercook it.
With the fat content of a pork butt, it would take forever to dry it out.
Posted on 12/25/20 at 6:55 pm to TheCurmudgeon
I have had great results many times with CHRIS LILLY'S SIX-TIME WORLD CHAMPIONSHIP PORK SHOULDER recipe. Easy to find via google.
The amounts of rub and injection are for a whole 16 pound shoulder, so it makes plenty for two pork butts.
Academy is a good place to buy smoke wood. Cherry gives good flavor and color. Hickory and Apple are also good ones, I usually mix them.
The amounts of rub and injection are for a whole 16 pound shoulder, so it makes plenty for two pork butts.
Academy is a good place to buy smoke wood. Cherry gives good flavor and color. Hickory and Apple are also good ones, I usually mix them.
Posted on 12/25/20 at 8:01 pm to bbeck
I second pork butt. Very forgiving piece of meat.
Posted on 12/25/20 at 8:31 pm to Boston911
Season it first
Posted on 12/25/20 at 8:41 pm to TheCurmudgeon
Ribs don't take too long and are forgiving.
Posted on 12/25/20 at 8:42 pm to TheCurmudgeon
First things I did on mine were ribs and chuck roast burnt ends
Posted on 12/26/20 at 6:02 am to rooster108bm
Also check out "Smoking Meat Forums.com" enjoy!
Posted on 12/26/20 at 7:09 pm to TheCurmudgeon
My favorite thing to smoke is salmon. This is a hot smoke, not the cold smoked salmon you buy at the store.
You gotta prep salmon the day before (or morning and smoke evening)
Buy a large slab at Costco, cut, prep, smoke.
There are several videos on YouTube on how to do it
You gotta prep salmon the day before (or morning and smoke evening)
Buy a large slab at Costco, cut, prep, smoke.
There are several videos on YouTube on how to do it
This post was edited on 12/26/20 at 7:12 pm
Posted on 12/26/20 at 7:46 pm to jamboybarry
quote:
First things I did on mine were ribs and chuck roast burnt ends
I've been thinking about doing a regular smoked chuck. How do you do yours?
Posted on 12/26/20 at 8:25 pm to TheCurmudgeon
Cold Smoke attachment
It gives you 5-6 hours of smoke instead of the tiny reservoir inside the smoker. They’re getting hard to find, so it may be discontinued, but it’s great especially for longer smokes like a pork butt.
If you’re handy, you can build one out of a metal mailbox and some dryer vent. Look it up on YouTube
It gives you 5-6 hours of smoke instead of the tiny reservoir inside the smoker. They’re getting hard to find, so it may be discontinued, but it’s great especially for longer smokes like a pork butt.
If you’re handy, you can build one out of a metal mailbox and some dryer vent. Look it up on YouTube
Posted on 12/26/20 at 8:55 pm to upgrayedd
quote:
First things I did on mine were ribs and chuck roast burnt ends I've been thinking about doing a regular smoked chuck. How do you do yours?
Smoked at 250 for between 6-8 hours (can’t remember which it’s been a bit). Then pulled, cubed and rubbed/sauced and back into smoker for another hour or so to caramelize
It was very good. Not legit burnt ends as the texture was different but I knew that going into it
Posted on 12/26/20 at 8:55 pm to LSUGUMBO
quote:
It gives you 5-6 hours of smoke instead of the tiny reservoir inside the smoker. They’re getting hard to find, so it may be discontinued, but it’s great especially for longer smokes like a pork butt. If you’re handy, you can build one out of a metal mailbox and some dryer vent. Look it up on YouTube
An AMAZN pellet tray is a good alternative to this
Posted on 12/26/20 at 9:29 pm to jamboybarry
What internal temp were you shooting for?
Posted on 12/27/20 at 1:44 am to TheCurmudgeon
quote:
What tips/tricks do I need to know?
Foil is your best friend for a quick clean up. Oil your racks and foil your drip points.
Buy a amazen pellet tube. It'll save you the hassle of having to add chips to your tray every hour or so.
quote:
What's a good easy thing to smoke first?
Ribs or pork butt are hard to get wrong for a beginner.
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