Rookie needs help...

keverhart · 10-25-2010, 10:50 PM

O.k. so I've gotten chicken down now and I'm looking for my next step -want to switch it up. What should I try next to keep the confidence riding high and provide me with more information about smoking (ie:the process of trying) to continue to advance? I want to learn and make mistakes but not get in over my head. Hope my question makes sense. Thanks.

For reference I have (2) Weber 18' Kettle Grills.

BRBBQ · 10-25-2010, 10:58 PM

You might as well hit pork butts, hard to mess up to bad

BIGBrandon2785 · 10-25-2010, 10:58 PM

Pork Ribs are the way to go.If your new at BBQ.Pretty easy

1.Build your fire with charcoal and wood of your choice,With a weber build fire around a water pan.And cook over the pan

2.Rub ribs real good and cook over the pan for 3-4 hours.

3.Wrap in foil with apple juice for 1 hour

4.Take out of foil and cook for bout 10 minutes while glazing with sauce

Q-Dat · 10-25-2010, 10:59 PM

I would step up to the plate and try some ribs! Either babybacks or St Louis cut spares should be doable on the 18" kettles. Sounds like you already have the indirect idea down. Obviously thy will take longer than chicken figure 3-4 for babybacks and 4-6 for the spares depending on how big they are.

Good luck and keep us all posted!

bigabyte · 10-25-2010, 11:26 PM

Pork Butt...no doubt. Very hard to mess one of those up, and makes for a whole lot of great food.

Papa Payne · 10-25-2010, 11:37 PM

^^^^^^ +1 ^^^^^^^^^

Hoss · 10-25-2010, 11:54 PM

Yep...PORK Butt or Picnic! VERY FORGIVING!!!

landarc · 10-26-2010, 12:09 AM

Pork butt is my recommendation too, lots of latitude and still a great way to learn to cook low and slow.

brunski · 10-26-2010, 09:37 AM

brisket

qnbiker · 10-26-2010, 12:31 PM

Quote:

Originally Posted by brunski

brisket

Troublemaker.

PigBoy · 10-26-2010, 12:33 PM

The first thing I ever smoked was a pork loin. Coat with your favorite rub (I like to add a little brown sugar to it). Smoke to internal temp of 145. Foil and let rest 15-30 minutes. Slice and enjoy. Will only take a couple of hours, give or take, and you can practice fire management at holding temp at 250. Then you can move on to the bigger meats.

Wampus · 10-26-2010, 03:10 PM

I'd say a butt is a sure thing.

Brisket, pork loin, ribs, etc. have a smaller window of forgiveness and if not careful, can be dried out or overdone fairly easily.

But a BUTT is a hard one to screw up.

Rub
Place on 225d smoker
Foil when stars getting dark (if you want....not necessary though)
When probe goes in like butta with little or no resistance, it's done
Pull and let rest before pulling meat
ENJOY!!!

Chris_R · 10-26-2010, 03:28 PM

I started with everything else. Chicken has always given me the most trouble. I'd agree with giving ribs a try. Good luck!

LMAJ · 10-26-2010, 03:32 PM

I vote Butt or Shoulder. Whatever you do have fun and keep us posted.

Buster Dog BBQ · 10-26-2010, 03:36 PM

You could go pork ribs. This would give you a chance to get used to building a longer sustained fire that allows you to manage the temps over 5-6 hours. While a butt is foregiving, you need to know how to work a 12 hour fire and manage temps the entire time. Maybe you already know temp control. If not, probably something good to work up too. Throw a fatty on in either case.

10-25-2010, 10:50 PM	#1
keverhart On the road to being a farker Join Date: 10-06-10 Location: Omaha, NE Downloads: 0 Uploads: 0	Rookie needs help... O.k. so I've gotten chicken down now and I'm looking for my next step -want to switch it up. What should I try next to keep the confidence riding high and provide me with more information about smoking (ie:the process of trying) to continue to advance? I want to learn and make mistakes but not get in over my head. Hope my question makes sense. Thanks. For reference I have (2) Weber 18' Kettle Grills. __________________ Weber Lover -- (2)Weber 18' Kettles, 22.5 Weber Kettle, 22.5 WSM

10-25-2010, 11:26 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Pork Butt...no doubt. Very hard to mess one of those up, and makes for a whole lot of great food. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

10-25-2010, 11:37 PM	#6
Papa Payne is one Smokin' Farker Join Date: 08-23-09 Location: Taylorsville, NC Downloads: 0 Uploads: 0	^^^^^^ +1 ^^^^^^^^^ __________________ [COLOR=white]Chargriller Offset[/COLOR]

10-26-2010, 12:09 AM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Pork butt is my recommendation too, lots of latitude and still a great way to learn to cook low and slow. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-26-2010, 12:33 PM	#11
PigBoy Full Fledged Farker Join Date: 11-17-06 Location: Concordia, MO Downloads: 0 Uploads: 0	The first thing I ever smoked was a pork loin. Coat with your favorite rub (I like to add a little brown sugar to it). Smoke to internal temp of 145. Foil and let rest 15-30 minutes. Slice and enjoy. Will only take a couple of hours, give or take, and you can practice fire management at holding temp at 250. Then you can move on to the bigger meats. __________________ Randy Hinck; Concordia, MO Pork Pullin Plowboys www.plowboysbbq.com www.hinckfarms.com Traeger 200, Kingfisher Commercial, Bandera, Weber Kettle

10-25-2010, 10:58 PM	#2
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	You might as well hit pork butts, hard to mess up to bad

10-25-2010, 10:58 PM	#3
BIGBrandon2785 Full Fledged Farker Join Date: 07-02-10 Location: St.Louis Downloads: 0 Uploads: 0	Pork Ribs are the way to go.If your new at BBQ.Pretty easy 1.Build your fire with charcoal and wood of your choice,With a weber build fire around a water pan.And cook over the pan 2.Rub ribs real good and cook over the pan for 3-4 hours. 3.Wrap in foil with apple juice for 1 hour 4.Take out of foil and cook for bout 10 minutes while glazing with sauce

10-25-2010, 10:59 PM	#4
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	I would step up to the plate and try some ribs! Either babybacks or St Louis cut spares should be doable on the 18" kettles. Sounds like you already have the indirect idea down. Obviously thy will take longer than chicken figure 3-4 for babybacks and 4-6 for the spares depending on how big they are. Good luck and keep us all posted!

10-25-2010, 11:54 PM	#7
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	Yep...PORK Butt or Picnic! VERY FORGIVING!!!

10-26-2010, 09:37 AM	#9
brunski Knows what a fatty is. Join Date: 09-28-10 Location: katy, tx Downloads: 0 Uploads: 0	brisket

10-26-2010, 03:10 PM	#12
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	I'd say a butt is a sure thing. Brisket, pork loin, ribs, etc. have a smaller window of forgiveness and if not careful, can be dried out or overdone fairly easily. But a BUTT is a hard one to screw up. Rub Place on 225d smoker Foil when stars getting dark (if you want....not necessary though) When probe goes in like butta with little or no resistance, it's done Pull and let rest before pulling meat ENJOY!!! __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

10-26-2010, 03:28 PM	#13
Chris_R On the road to being a farker Join Date: 10-12-10 Location: Knob Noster, Missouri Downloads: 0 Uploads: 0	I started with everything else. Chicken has always given me the most trouble. I'd agree with giving ribs a try. Good luck! __________________ 22.5" WSM, Weber OTPlatinum (DA), Weber SJS

10-26-2010, 03:32 PM	#14
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	I vote Butt or Shoulder. Whatever you do have fun and keep us posted.

10-26-2010, 03:36 PM	#15
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA Downloads: 0 Uploads: 0	You could go pork ribs. This would give you a chance to get used to building a longer sustained fire that allows you to manage the temps over 5-6 hours. While a butt is foregiving, you need to know how to work a 12 hour fire and manage temps the entire time. Maybe you already know temp control. If not, probably something good to work up too. Throw a fatty on in either case. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

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