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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Old 10-25-2010, 10:50 PM   #1
On the road to being a farker
keverhart's Avatar
Join Date: 10-06-10
Location: Omaha, NE
Default 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
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Old 10-25-2010, 10:58 PM   #2
is Blowin Smoke!
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Join Date: 06-05-08
Location: Council Bluffs, Iowa

You might as well hit pork butts, hard to mess up to bad
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Old 10-25-2010, 10:58 PM   #3
Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis

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
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Old 10-25-2010, 10:59 PM   #4
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA

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!
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Old 10-25-2010, 11:26 PM   #5
somebody shut me the fark up.
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Location: Overland Fark, KS

Pork Butt...no doubt. Very hard to mess one of those up, and makes for a whole lot of great food.
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Old 10-25-2010, 11:37 PM   #6
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^^^^^^ +1 ^^^^^^^^^
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Old 10-25-2010, 11:54 PM   #7
is One Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS

Yep...PORK Butt or Picnic! VERY FORGIVING!!!
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Old 10-26-2010, 12:09 AM   #8
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA

Pork butt is my recommendation too, lots of latitude and still a great way to learn to cook low and slow.
the meat thermometer was so far past the top reading, it read Taylor

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Old 10-26-2010, 09:37 AM   #9
Knows what a fatty is.
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Old 10-26-2010, 12:31 PM   #10
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Join Date: 05-05-10
Location: Marietta, GA

Originally Posted by brunski View Post
A bunch of Webers
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Old 10-26-2010, 12:33 PM   #11
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Join Date: 11-17-06
Location: Concordia, MO

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.
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Old 10-26-2010, 03:10 PM   #12
somebody shut me the fark up.

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Join Date: 06-05-09
Location: Mooresville, IN

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.

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
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Old 10-26-2010, 03:28 PM   #13
On the road to being a farker
Join Date: 10-12-10
Location: Knob Noster, Missouri

I started with everything else. Chicken has always given me the most trouble. I'd agree with giving ribs a try. Good luck!
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Old 10-26-2010, 03:32 PM   #14
somebody shut me the fark up.

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Join Date: 07-01-07
Location: Southeastern Pa

I vote Butt or Shoulder. Whatever you do have fun and keep us posted.
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Old 10-26-2010, 03:36 PM   #15
Buster Dog BBQ
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA

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.
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