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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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08-20-2008, 06:51 AM | #151 | |
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The important thing is you want to get the internal temp to 190-195 for pulling and about 175 for slices. Until that happens the 1.5 hours per lbs is kinda unimportant, it's just a guideline. But you shouldn't have to double your cooktime because you doubled your meat. |
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08-20-2008, 07:43 AM | #152 | |
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08-20-2008, 07:49 AM | #153 | |
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08-20-2008, 08:00 AM | #154 |
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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.
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08-20-2008, 08:03 AM | #155 | |
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08-20-2008, 08:07 AM | #156 |
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Thats a great idea! I have a large slow cooker that should be big enough to get both in. Should I wrap in foil before puttin them in the slow cooker?
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08-20-2008, 08:12 AM | #157 |
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What kind of cherry juice? Also, did you inject it the night before then let it sit, or right before smoking it?
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08-20-2008, 08:16 AM | #158 | |
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You could also brine with a mix of juice and water. |
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08-20-2008, 08:18 AM | #159 |
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I'd wrap it and put it in the oven at 190-200 degrees. You don't want it to get above boiling temp or it will dry out.
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08-20-2008, 08:21 AM | #160 | |
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That said, I like my bark but I usually just drop it in the crock-pot unwrapped - when I do employ this technique. Clearly it's not something you'd do for competition. It's cheating. |
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08-20-2008, 08:23 AM | #161 |
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But you're gonna get a lot of fat rendering out and likely in the bottom of your oven if your wrap isn't perfect. That's why I like the slow-cooker.
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08-20-2008, 08:24 AM | #162 |
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08-20-2008, 08:43 AM | #163 | |
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08-20-2008, 08:44 AM | #164 |
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08-20-2008, 09:34 AM | #165 |
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This is a great thread. I bought my first smoker back on the 4th of july. After many days of research I settled on the Weber Smokey Mountain and couldn't be happier. My first smoke was a 10lb brisket and a 7lb pork tenderloin. I used a harley's bbq seasoning that I got from a friend on the brisket and a kosher salt/brown sugar/garlic salt brine for the pork. I cooked with kingsford using the minion method? where you load the charcoal and then start 10-15 briquettes in the chimney and then add to the rest of the unlit coals to keep temps down (this is different than what the instructions tell you to do). I used a combo of mesquite/oak (mistake- to much smoke). The brisket turned out about a 3.5 out of ten but the pork was about a 7 of 10 as I kept it from drying out. Since then I have done pork and beef ribs, chicken, and some sausage that was used to make gumbo. Turned out excellent.
Anyway, I would definitely recommend the WSM smoker to anyone regardless of experience. As long as you have patience and read up on how to use the smoker than anyone can use it and it makes great Q. |
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