Food and Drink HELP! I have a smoker and don't know how to use it! - Page 12

**Buehler445** · 01-19-2008, 01:59 PM

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)

booyaf2 · 08-20-2008, 09:42 AM

Quote:

Originally Posted by tooge

Our team met last night to go over the details for the Paola comp this weekend. Should be a good one. There are a few live bands throughout the night too. Anyhow, looks like I am the pork butt guy. I am gonna try injecting it for the first time. Any suggestions on the injection mix? I have the BBQ BIble, but wanted to know if any of you guys have tried one and love it.

Heres the injection i use. This makes plenty for 15 lbs of pork butt. I've always found that most of it will leak out, but i still do it every time.

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

**Fire Me Boy!** · 08-20-2008, 09:44 AM

Quote:

Originally Posted by shitgoose

I used a combo of mesquite/oak (mistake- to much smoke).

Just FTR, I never... NEVER... use mesquite. It's a very powerful smoke, and it's VERY easy to oversmoke something with mesquite.

Try a nice fruit wood with a little hickory - My ratio is about 3:1 fruit to hickory.

Apple and cherry are VERY nice, and that blend is pretty forgiving, while lending a great flavor, IMO.

RJ · 08-20-2008, 10:37 AM

Quote:

Originally Posted by SNAFU

I'm going to try and get it up to pulling temp but the deciding factor is time. I don't want to be up all night. I'll start it tomorrow morning. That should give me plenty of time. I wish it had a temp gauge but all it has is a gauge that shows warm, ideal and hot. Hopefully, it all comes together okay. I'm under a little pressure because I am doing this for a food day we are having at work on Friday.

I would invest in a remote thermometer, very handy for keeping track of meat and smoker temps at the same time. I wouldn't buy a Polder, though I've recommended them before, cause mine has crapped out on me. Apparently they don't hold up well with extended exposure to temperature, they're designed more for a quick read. I've heard better things about this one.

http://www.amazon.com/Maverick-RediC.../dp/B0000DIU49

Or, if you just want an inexpensive thermometer to monitor your smoker temp, buy something like this and place it in the top vent hole.

http://www.walmart.com/catalog/produ...ci_sku=8587354

RJ · 08-20-2008, 10:40 AM

Quote:

Originally Posted by Fire Me Boy!

Just FTR, I never... NEVER... use mesquite. It's a very powerful smoke, and it's VERY easy to oversmoke something with mesquite.

Try a nice fruit wood with a little hickory - My ratio is about 3:1 fruit to hickory.

Apple and cherry are VERY nice, and that blend is pretty forgiving, while lending a great flavor, IMO.

I came across some plum wood at a farmers market recently, been mixing it with apple. I've done ribs, chicken and brisket using that combination, they all came out great. Very nice flavor.

The only time I use mesquite is in the chip form for grilling. Adds a nice touch of flavor to a steak without overpowering the meat.

shitgoose · 08-20-2008, 01:02 PM

Quote:

Originally Posted by Fire Me Boy!

Just FTR, I never... NEVER... use mesquite. It's a very powerful smoke, and it's VERY easy to oversmoke something with mesquite.

Try a nice fruit wood with a little hickory - My ratio is about 3:1 fruit to hickory.

Apple and cherry are VERY nice, and that blend is pretty forgiving, while lending a great flavor, IMO.

Yeah, have been mixing apple/oak....apple/pecan. Has turned out much better.

**Fire Me Boy!** · 08-20-2008, 01:06 PM

I really want to get involved in some comps down here. Looking through the web last night... there's a KCBS-sanctioned event here in SC. I thought that was weird.

Also probably going to become a certified SC BBQ Association judge. Sounds like fun.

08-20-2008, 01:13 PM

When in Rome.... especially if you want to actually compete for prizes, I guess.

Though I suspect you'll at least try submitting KC BBQ a couple times. I definitely wouldn't want to submit Carolina style up here though.

**Fire Me Boy!** · 08-20-2008, 01:17 PM

Quote:

Originally Posted by Phobia

When in Rome.... especially if you want to actually compete for prizes, I guess.

Though I suspect you'll at least try submitting KC BBQ a couple times. I definitely wouldn't want to submit Carolina style up here though.

Actually, what I'm reading is all four methods of BBQ are widely accepted at many of the South Carolina contests. Supposedly, anyway. We'll see.

I absolutely refuse to make a BBQ that I don't like. I refuse. Which means I'll be sticking with Memphis, KC and Texas styles. I will not do vinegar or mustard based sauces.

For now, I'm just wanting to do it for fun.

**Fire Me Boy!** · 08-21-2008, 01:05 PM

So... oddly... not 30 minutes after I posted this, my news director came and asked me if I'd be interesting in judging a BBQ next weekend here in Myrtle Beach.

**Buehler445** · 06-25-2009, 07:10 AM

I'm going to do a brisket this weekend. Any tips/advice would be welcomed.

MOhillbilly · 06-25-2009, 07:24 AM

Quote:

Originally Posted by Fire Me Boy!

Actually, what I'm reading is all four methods of BBQ are widely accepted at many of the South Carolina contests. Supposedly, anyway. We'll see.

I absolutely refuse to make a BBQ that I don't like. I refuse. Which means I'll be sticking with Memphis, KC and Texas styles. I will not do vinegar or mustard based sauces.

For now, I'm just wanting to do it for fun.

mustard and vinegar are your friend esp. vinegar itll make your pork & chicken on the grill super moist and tender(first sauce)-2 parts vinegar 1 part cooking oil. add black pepper to taste. heat in a small sauce pan till the oil & vinegar mix and get to mopping,mopping,mopping.-
Add 2nd sauce(BBQ) about 20 minutes before you take it up.

Bona-fide.

MOhillbilly · 06-25-2009, 07:25 AM

Quote:

Originally Posted by Buehler445

I'm going to do a brisket this weekend. Any tips/advice would be welcomed.

Foil is your friend.

**Fire Me Boy!** · 06-25-2009, 07:27 AM

Quote:

Originally Posted by MOhillbilly

mustard and vinegar are your friend esp. vinegar itll make your pork & chicken on the grill super moist and tender(first sauce)-2 parts vinegar 1 part cooking oil. add black pepper to taste. heat in a small sauce pan till the oil & vinegar mix and get to mopping,mopping,mopping.-
Add 2nd sauce(BBQ) about 20 minutes before you take it up.

Bona-fide.

Ummm.... I'm OK. I'm not new to this whole BBQ thing. And the only thing mustard and vinegar sauces will do to pork, chicken or beef is making it friggin' nasty.

But thanks?

MOhillbilly · 06-25-2009, 07:30 AM

Quote:

Originally Posted by Fire Me Boy!

Just FTR, I never... NEVER... use mesquite. It's a very powerful smoke, and it's VERY easy to oversmoke something with mesquite.

Try a nice fruit wood with a little hickory - My ratio is about 3:1 fruit to hickory.

Apple and cherry are VERY nice, and that blend is pretty forgiving, while lending a great flavor, IMO.

i like mesquite for pork better than beef. but prefer Apple,Hickory,Oak,Pecan in that order.
Whats the point of mixing woods? never seen the point even though ive screwed with it many times. Seems to me any hardwood runs the flavor of the fruit wood.

MOhillbilly · 06-25-2009, 07:32 AM

Quote:

Originally Posted by Fire Me Boy!

Ummm.... I'm OK. I'm not new to this whole BBQ thing. And the only thing mustard and vinegar sauces will do to pork, chicken or beef is making it friggin' nasty.

But thanks?

i gave some good tips. thanks for being a **** bbq snob.

Edit- your post lets me know you know ****.

01-19-2008, 01:59 PM
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $2404734	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)
Posts: 56,742

08-20-2008, 01:06 PM	#171
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	I really want to get involved in some comps down here. Looking through the web last night... there's a KCBS-sanctioned event here in SC. I thought that was weird. Also probably going to become a certified SC BBQ Association judge. Sounds like fun.
Posts: 35,253

08-20-2008, 01:13 PM	#172
Phobia Guest Casino cash: $	When in Rome.... especially if you want to actually compete for prizes, I guess. Though I suspect you'll at least try submitting KC BBQ a couple times. I definitely wouldn't want to submit Carolina style up here though.
Posts: n/a

08-21-2008, 01:05 PM	#174
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	So... oddly... not 30 minutes after I posted this, my news director came and asked me if I'd be interesting in judging a BBQ next weekend here in Myrtle Beach.
Posts: 35,253

06-25-2009, 07:10 AM	#175
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $2404734	I'm going to do a brisket this weekend. Any tips/advice would be welcomed.
Posts: 56,742