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01-19-2008, 01:59 PM | |
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HELP! I have a smoker and don't know how to use it!
OK. Here's the deal. I got a smoker for Christmas. But the deal is that I have no idea how to use it. I know there are some excellent smokers on the Planet, so here is my plea for help.
Description of smoker here Basically, I know nothing about smoking meats. I'm looking for advice from you guys as basically a beginners guide to smoking. I know the recipe supercenter is out there, but as far as how to smoke something, I have no clue. As far as what kinds of meat to use, how long to cook it for, what to season it with, what kind of wood chips to use, and what to do to keep it from drying out. As well as any tips for me to get started. Any recipes that would be good for beginners would be very much appreciated. Thanks in advance for all your help. (I already know that antifreeze makes an excellent marinade) |
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01-21-2008, 12:48 PM | #61 |
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Yeah, that's not a Weber he's using. The WSM was the first smoker I ever bought and still use it alot. The WSM has three vents on the bottom and one in the lid. Using lump charcoal and wood for smoke you can get the smoker to way over 300, no problem.
As tooge suggested don't use starter fluid. Invest in a charcoal chimney. They're only about $10 and easy to use. Hey tooge, have you signed up for the Great American BBQ contest yet? |
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01-21-2008, 01:05 PM | #62 | |
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Those el-cheapos from Wal-Mart suck ass. It amazing that something with the same basic structural design on something so simple can have a major difference in how it performs. If you're smoking a lot, buy two. They'll come in handy. |
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01-21-2008, 01:09 PM | #63 | |
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01-21-2008, 01:11 PM | #64 | |
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01-21-2008, 01:18 PM | #65 | |
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01-21-2008, 01:26 PM | #66 |
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We do the four basics, the OK joes brisket, and One of our guys does a beans dish and I usually try a potato side dish. Last year I tried a potato dish which is diced up taters with skin on, mayo, garlic, onions. grated cheddar, and cilantro with a little lime juice. sort of a spruced up tater salad. People at parties and tailgates etc are always asking for it, but it absolutely tanked at the competition. What gives? Oh well, back to the drawing board I guess with the tater entry.
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01-21-2008, 01:28 PM | #67 |
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I want to do a competition... think it'd be a lot of fun.
HEY PHIL! We gonna get something going to represent? |
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01-21-2008, 01:32 PM | #68 | |
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That's likely the reason you're getting the "fuel taste" you mentioned earlier. As others have mentioned, buy a $10 chimney starter and get rid of the instant light or any starter fluid. That should solve that problem. |
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01-21-2008, 01:36 PM | #69 | |
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01-21-2008, 01:57 PM | #70 | |
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The chimney will effectively start the charcoal without any fluid? |
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01-21-2008, 02:05 PM | #71 | |
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01-21-2008, 02:14 PM | #72 |
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I didn't discover lump charcoal until I'd graduated to my current rig. But for a cheap vertical smoker, that is a GREAT recommendation. Hotter burning and less ash to impede oxygen flow to boot.
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01-21-2008, 03:01 PM | #73 | |
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01-21-2008, 03:10 PM | #74 | |
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01-21-2008, 03:20 PM | #75 |
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Good thread! I always learn something from these smoker threads from you guys. I have a question please.
I have a offset firebox smoker, it was new last spring. I remember reading on here about breaking them in and getting it seasoned. What do you guys do about cleaning them? I used it so much last year, it has a very thick "crust" of black stuff covering the entire inner surface of the lid and sides. Should I clean that stuff off? What are your smoker cleaning regimens? Thanks. |
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