Got a new smoker, what should I make first?
 

So I got a new smoker... I'd been wanting a new one for a while, and this one came at the right price: FREE!

It's a Bradley BTIS1 that a friend got and didn't want. Yeah, it's electric, but it was free.

So brisket or ribs? I've been in Memphis for the past week, so pork butt is out. Or chicken? I saw some smoked Cornish game hens this week that looked pretty fantastic.

Nothing says I love you smoker than slapping a rack of pork ribs on it.

Tube steak :evil:

Ribs in honor of the bones that Houston is going to break on Peyton Manning.

Brisket.

I haven't smoked anything in ages... leaning toward brisket, though.

Meat

Smoke some chicken thighs to get the hang of it. Get your technique down. You will make some mistakes. Better to do it with cheap meat.

This ain't my first rodeo... and using an electric smoker should be tons easier than an offset that doesn't hold heat very well. :)

I'm completely obsessed with the 2-2-1 method for smoking ribs

What's that?

Hot dogs

Salmon

pulled pork

2 hours smoking regularly spritzing with apple cider
2 hours tightly wrapped in foil with apple juice or beer
1 hour back on the smoker
I typically then throw it on the grill with some bbq sauce at the end

I don't know if people will find this tacky for smoking. But I like to keep a water pan underneath. I feel like that keeps the ribs from drying, but maybe I can be convinced otherwise. I don't know if that affects the smoke.

It took me a couple of times to get the heat and length down going to the electric smoker.

It does Ribs and brisket fantastic. Put a big brisket on for about 6 hours at 200. You don't have to watch it, just make sure your smoke is right.

milksteak.

Tofu

Banned.

I'm doing my first smoke of the football season tomorrow but your smoker is just a wee bit nicer than mine! ROFL

I'd say do some baby back ribs on that bad boy.

Briskets good.

Brisket

6 hours at 200 seems like way too little time...

Hell, I didn't even think about the game on Sunday... maybe I'll smoke tomorrow instead of Sunday.

I have the unit seasoning now.

Well, since Bryant's is down, I say pulled pork.

Yep. That's how I roll, too.

Results are solid. Don't know if this is "the" method, but it's a good one.

LMAO. so subtle it made me laugh. Genious.

Tritip

/thread

Thanks. Have to try that.

Salmon

I was curious as to why you apologize for getting an electric smoker?

are they not really smokers?

You should definitely make a bacon explosion.

I've smoked at least 45 pounds of Boston Butts each Friday night for the past 4 weeks. I need some extra cash and have several friends and family who are glad to eat some tasty pulled pork and help with my cause.
I have a 22.5 Weber Smokey Mountain and it is the cat's meow when it comes to smokers. I cook at 225 degrees and get the pork up to 190-200 internal temp before pulling them. I recently purchased a Maverick 732 Wireless Thermometer set so I can monitor it at night without having to get up and go outside every few hours. I'm still working out the kinks but I think I'm going to get some great use out of it.

Dude. 4 racks. Baked beans on the top. Chicken on next shelf. Ribs. Brisket.

Freeze left overs.

Flawless victory.

The correlation between electric smokers and those that are light in the feet and wear penny loafers is well established... NTTIAWWT

You lost me at "beans on top." Basic barbecue fail right there.

Chicken
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I've been doing the 3-2-1 at 225.

The first 3 hours I do not open the kid to spritz anything. They will get plenty of moisture when wrapped in foil.

They should get plenty of moisture from boiling them.

ROFL

You let the drippings drop in there?

Interesting. I may have to run some that way sometime.

FWIW, the reason I have them on the top is because the vent is at the top and it is typically cooler up there and that is the least need for heat. Maybe basic barbecue fail, but I love the **** out of them that way and I can churn out a pissassload of Q in a day.

Smoked beans. Yummmmay.

Now the first thing you want to cook is duck. I know, I know. All aflac references aside they're a tasty treat.

Step 1 Pluck, don't ****, the duck...Catch duck pull out feathers.
Step 2 Test for Acme explosives...they've been known to carry shit that flip their beak around
Step 3 cook the duck. this is important. If this isn't done right the loud bastard will still walk, talk and bark.

Definitely try it sometime. Brisket drippings in the beans, guaranteed winner.

No offense intended, the smoke and temp argument is solid. But letting those drippings go to waste is a sad, sad thing. :)

That's fair enough. I will definitely try it. Thanks!

I'm a beginner to the smoking game, so bear with me please. In reference to smoked beans, anybody got a recipe recommendation? It's not pre made canned beans is it? I'm smoking ribs for football Sunday tomorrow, and I'd like to throw some beans on as well.

You want easy or do you want to make your own BBQ sauce that the beans will cook in?

Try that smoked mac n cheese as a side.

Quite honestly, for a n00b, get Bush's, put them in a pan and put the pan in the smoker. They won't win contests, but they'll all be gone.

I've got to try that.

I've got my own sauce recipes. Do I just throw some uncooked beans and that and let it smoke?

Yea, I could just go that route this time. Thanks.

Try this for a starter recipe.

http://m.foodnetwork.com/recipes/27733

That sounds wonderful.

Got a new smoker, what should I make first?
 

That seems pretty easy and straightforward. I have no Jack Stacks sauce, but I've got Gates, LC's, and some Arthur Bryant's.

If I'm throwing it in the smoker though, I can nix the liquid smoke, right? Seems redundant.

If you don't already have it you probably can get away without it.

I use different kinds of beans, usually a can each of butter, red, pinto, and black. I also put in a chopped onion and 2 or 3 pieces of chopped bacon, uncooked. Beans on the smoker are very easy and go well with about anything you're smoking.

Bacon Explosion

Use whatever sauce you have and nix the liquid smoke if you're going to smoke it. And really... put it under whatever meat you're smoking.

Got it. Thanks guys.

Brisket destined for the smoker. Rub: Yellow mustard, salt, pepper, paprika, cayenne, cumin, garlic and oregano.

Had to cut in half, the smoker is too small (width) to fit a full brisket. Will put the point on the lower rack and have a full tray of burnt ends. :drool:

Looks good, FMB. How much do those wood chips cost?

They're nowhere near as cheap as wood. It uses one of the little bisquettes every 20 minutes, and I got cases of 48 for $20. So $1.25/hour for smoke.

I'm already liking this thing if for no other reason than I can smoke without heat in it. Looks like my next slab of bacon will be cold smoked. :)

Looks nice! That would be considered a fairly simple rub, correct?

Yes, I don't do a ton with my rubs. Really, you can't go wrong with just salt, pepper, garlic and onion powder.

Mr Dinny blues made one at my house once..., holy **** was it good.

Let me rephrase that.

HOLY **** WAS IT GOOD
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Hey, not to misdirect this thread, but I don't want to start another one so alike, but I'm a TOTAL novice to doing ribs and my friends are having a rib contest later this month. I need to know what's the best kind of ribs, how to cook...only have a gas grill...the best sauce...TOTALLY CLUELESS. Anyone care to help me out? You'll have to instruct me like a child because I don't have any idea how to do this right. I can't imagine a better place to ask about BBQ.

Oh, and the guy hosting the contest is a Raiders Fan...and he thinks his ribs are all that.

A fire

Whoa, whoa, whoa...not so fast...

Shrunken head

I've never done them on the grill so take this with a grain of salt.

I rub them the night before (remove membrane of course). Then I smoke them at about 225-250 for 4 hours. Then brush a little sauce on them and wrap them in foil. Back in the smoker for 2-2 1/2 hours. This breaks them down so they almost fall off the bone. Then smother them in sauce and grill on an open grill just to caramelize.

You could imitate this I suppose with a pan of soaked chips or chunks set right on the burner.

the ONLY purpose of a water pan in a smoker is to help maintain temperature (thermal mass) and prevent flare ups from drippings hitting the coals. Does nothing for moisture.

Read this thread

http://www.chiefsplanet.com/BB/showthread.php?t=178969

The guys here were really good. They helped a lot to save me a lot of trouble. The guys here are outstanding.

There is a ribs recipe in there RJ posted that I used. I'm happy.

hmmm....I had no idea. Thanks.

I've got my pork butt on the smoker now. Making it for tomorrow's KC game at a friends. I hate the 10 am kickoffs for us though.

Thanks guys for the advice and I'll definitely check out this thread; appreciate it. I'll let you know if I win and at the very least I'll have some kind of a clue how to do decent ribs for my family.

One last question, and I know this is stupid, but what are the best ribs to buy for cooking?

Baby backs IMHO.

This recipe is very good
Actually, every recipe that I've tried from that website has been great.

I wouldn't personally put the beans below fish or poultry, but I would definitely put it under beef/pork items.

Agreed.

Do a whole hog.

I'm serious.

Whole hog BBQ is the holy grail.