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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, 09:21 AM | #46 | |
Cast Iron Jedi
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01-21-2008, 09:29 AM | #47 |
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It is great on Butt. It carmelizes real well, however, I typically do my butts around 225, not higher so it is fine. It is Ok on brisket, but my favorite for brisket is just pepper, garlic powder and onion powder. Then mop it with apple sider vinegar, soy sauce and beer. Sometimes I will throw in some oregano and chili powder too.
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01-21-2008, 10:19 AM | #48 | |
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As I mentioned earlier, the one book I use as a reference is "Smoke & Spice". Great variety of rubs and recipes, as well as alot of useful general information. There are some other books out there, and a number of respected authors. Some folks swear by Bobby Flay, but it's all very subjective, kind of like the difference between wet & dry, and whether or not you want to use aluminum foil or not. I'm a fan of using aluminum foil, because there's alot of ash that gets kicked up during the process, even with an offset firebox. That, and I'm not reall good about getting all of the kreosote peeled off the interior of my cooking chamber, so using foil helps me from a cleanliness perspective.
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01-21-2008, 10:26 AM | #49 | |
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A cinder snob revealed! DT |
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01-21-2008, 10:37 AM | #50 |
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There are many good books on barbecue available but if I had to own just one it would be The Barbecue Bible by Steve Raichlen, as Tooge had mentioned. This book isn't just recipes. It's also about the equipment, tools, fuels.....basically everything involved in the process. Also, the recipes have versions for gas grills, charcoal grills and smokers, and most of them come with a story about the origins of the recipe. This book is both informative and interesting and at times entertaining.
http://www.amazon.com/Barbecue-Bible.../dp/1563058669 |
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01-21-2008, 10:50 AM | #51 |
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Ok - I'm going to piggyback on this thread.
I bought a wood / charcoal Weber smoker last fall, and have failed miserably twice trying to cook meat on it. The main issue is that I can't seem to get the fire to stay hot enough. It's always just below the where it needs to be per the dial on top of the smoker. That usually leads me to add coals, which leads to the meat tasting like fuel. Any help would be most appreciated. |
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01-21-2008, 10:52 AM | #52 | |
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Check your vents and open them more, if possible. |
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01-21-2008, 11:09 AM | #53 | |
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It's one of those cylinder shaped red Weber smokers. Only vent on the thing (other than the fire door) is the garden variety circle vent on the lid. I thought about drilling holes in the bottom of the charcoal pan to get more airflow. |
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01-21-2008, 11:16 AM | #54 | |
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The garden-variety vents work perfectly, if you have them. |
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01-21-2008, 11:18 AM | #55 | |
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How are you starting your charcoal? |
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01-21-2008, 11:18 AM | #56 | |
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01-21-2008, 11:21 AM | #57 | |
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As it comes out of the box, you will have a hard time keeping the temperature up into the cooking range (200 F) on this smoker, unless you add hot coals every 30 to 45 minutes. The problem is that the fire does not get enough oxygen with the fire pan provided. To increase air flow, I drilled about 30 half-inch diameter holes in the bottom of my fire pan. Then, I bought a charcoal grate from Home Depot. I set on top of a 3 inch tall collar made of aluminum flashing that sits in the drilled out fire pan. Many of the barbecue sites on the web have other detailed instructions for modification of water smokers. As the fire burns, ash will drop through the fire grate into the fire pan. Eventually enough ash will accumulate to block the air holes, so it is important to keep these open by poking a stick around to keep the air paths open. Be careful of hot coals dropping from your smoker and starting a fire. I put my smoker on top of a large shallow pan filled with moist sand to protect my deck. Also, I heat up the water to boiling on the stove before adding to my smoker. With these modifications, I can keep the fire in a reasonable temperature range by adding wood chunks and cold briquettes a few at a time. |
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01-21-2008, 11:25 AM | #58 |
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Yeah, or you could get a WSM (weber smokey mountain) on line for about $179. They are one of the easiest to use and many of them are on the competition circuit. I frequent a site called bbqforum.com and there are lots of very nice informative folks there.
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01-21-2008, 12:42 PM | #59 | |
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Quote:
Stacking it in pyramid style like you would a grill. Lighting it up - letting it burn off. |
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01-21-2008, 12:47 PM | #60 | |
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Thanks for the tip. Is the aluminum collar something you have to make yourself? |
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