Food Smokers and Smoking Tips/Tricks/Techniques

I was just given a free digital electric master built smoker.

No expierence smoking meats, cheese, or veggies.

What's the easiest and best meat to start with?

I was given a bunch of hickory and apple chips.

Any tips and suggestions would be greatly appreciated.

 

A pork butt, hands down the easiest and most forgiving piece of meat, it's also the best IMO. The chip delivery system is a bit hokey on those. Drop $25.00 or so on an AMAZN smoke generator and then you'll have a great unit.

 

I have a very similar smoker. Same size, but controls sit in the front. I agree with t4daddy above that butt is the easiest. Just watch for the stall. Mine sometimes take a very long time to get through it.
Other than that I have made ribs, chicken, fish, jerky, potatoes, onions, ... All very easy. Basically set it and forget it.

 

Chickens are easy. 3-4 hours. Download the manual on the web, play with it a bit first, make sure it holds temps etc, then cook 2 chickens.

Pork butt 10-14 hours cook time, probably closer to 14 since you can't go over 275f I think on that unit.

 

I appreciate the info fellas. I was thinking of doing 2 whole chickens first.

Any suggestions on how to prep them and what chips to use?

There's so much info out there, it's almost overwhelming.

 

Ready for tomorrow night's smoke.





Got it trimmed down to about 10lbs. Not the biggest, but it'll do nicely.

 

I'm a big fan of Oakridge BBQ the game bird and chicken rub and the secret weapon are awesome. Try the variety pack for 6.50!

https://www.oakridgebbq.com/shop/ultimate-value-sample-rub-pack/

I spatchcock chicken and throw it on there.

 

foil the water pan so its easier to clean but me personally, I don't put water.
I actually add a 12 inch clay pot saucer inside the pan. Some people add sand or lava rock. Helps hold the temp better

 

I have one of these. its ok when making chicken, ribs or fish.
Cant really get a good bark or smoke ring when doing pulled pork or brisket, so I use my WSM for those.


I went to home depot and added an 90 degree elbow and attached another empty can at the end. This basically extends your chimney. I think it helps maintain your temperature and smoke

 

When you do a chicken, mix some of the rub with melted butter. Gently work the skin away from the chicken by pushing you hand in between. Once it's separated get that butter/rub mix under there. I spray the chicken with a mix of whatever I have (i.e. 1/2 apple juice 1/2 water) occasionally to get that golden crispy skin. Easy yummy goodness.

Disclaimer - I don't know how this would work on your set up as mine is a pellet cooker, but since I use low temps (240f or so) it should be fine.

 

i'd avoid lava rock. fat and gunk will get in it and be a haven for bad funk that will not taste good when you use the smoker the next time.

 

poultry doesn't need much smoke. it is very easy to oversmoke it. i like to use fruit woods like apple, cherry, or orange. i normally will use a small piece of fruit wood and a small piece of hickory and that's it. i never soak my chunks (always chunks, no chips, although i don't really know what elecric smokers like).

 

Sorry, didn't know it was an early smoke pic. I really am. We take pride in our meat ya know? In the pic context, nice lighting and nice green yard.
Glad you know that blue smoke is 'da best. Unfortunately many don't know less is more.
Again, sorry dude.

 

No sweat lol. My butthurt has faded

 

Smoking a ginger sesame pork loin for dinner. Hickory in the hopper, apple in the tube...

 

Get some cream and some sleep. Don't let it scab....

 

I've got just the stuff

 

Read up on brining. I have 8 lbs of wild turkey breast in the fridge right now I need to put in a brine for the weekend. Any bird is going to benefit greatly from some type of brine.

 

Or injecting? Isn't that what the grocery store rotisserie chickens get? Honestly don't know, just asking.

 

I dont like waiting 12+hours for brisket...so Ive done this a few times with good results...heres my take for Texas style/Texas crutch Brisket on the charcoal smoker. Takes 6.5 hrs plus slicing time for ready to eat.

I make a double batch of this rub recipe...just to ensure I have enough of the rub.

Mix up a batch of this dry rub.

All-Purpose Dry Rub
1/4 cup paprika
4 teaspoons table salt
4 teaspoons ground black pepper
4 teaspoons granulated sugar
2 teaspoons chili powder 2 teaspoons granulated garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
Combine all ingredients and mix thoroughly.

NEXT
Trim to about 1/2" fat all around brisket. Apply rub 2 days prior to your BBQ Day.

BBQ Day: allow enough time for charcoal to get to proper temps after lighting. Use a chip box or large chunks of Mesquite, place on coals. add more smoke chips/chunks every 30 minutes for more smokey flavor.

Put brisket on smoker and monitor temp range from 250-300 for 3hrs. prior to the 3hr cook time preheat your kitchen oven to 300 degrees.

NEXT

Wrap brisket in foil and bake at 300 degrees for 3 more hours. After the 3hrs is complete remove from oven remove foil and cover loosely with foil for 30 minutes to rest the brisket. After the 30 minutes minimum slice across the grain for your completed brisket. Also theres two different muscles on the brisket, you should be able to lift the thicker end and separate the two pieces then slice that smaller piece you removed from the brisket.

Finally you can remove any remaining fat if its too thick. But some folks like that so I just leave it as is. Save leftovers if there are any for brisket sammich the next day or two.

This is for a 12-14lb brisket, time is shorter but same concept for smaller briskets. Enjoy and let me know what you think.