Just starting thread.

[Guitar-B-Que]

So I'm just starting. Have no previous exp with smokers and and ready to start learning. What would be some good things to try just to get started. I would love to start smoking a brisket, but something tells me I better get temp control figured out before I try to pull of anything big.

What would be good to start out with? What should I smoke first? I was thinking beer can chicken or something.

 

[Guitar-B-Que]

BTW sorry if this is the wrong location, I haven't gotten much of a chance to really look around the forum yet.

 

[n-2-que]

Welcome.

fire control to start off with. get a digital temp gauge read through alot of these posts for timing and whatnot. experiment with rubs or make your own. foil or not to foil upto you. timing and heat control is the biggest things with brisket.

me personally i started with brisket never made shoe leather yet *knock on wood* try some ribs or a shoulder/butt find your groove rub+meat+right temp+timing+sauce= some good time and good food. have fun with it and don't forget we love pictures

good notes to remember.
1. dont boil
2. no lighterfluid
3. if you looking you are not cooking
4. remember low temp for longer amount of time ( low and slow)

 

[Dustaway]

Welcome to the brethren I would start with the homepage it full of information look in the bandera 101 and ask questions from there and Don't be afraid to ask you will not get flamed in here :-D We might poke fun with you but thats about it

 

[backyardchef]

What the other folks said, but I also suggest KCQuer's Roadmap to Qtalk....Tons and tons of valuable info in there from using wood, to cooking fatties...you'll see. :wink:

Start practicing and asking questions.....that's what we're here for. And if you haven't stopped by Cattle Call, stop there first!

Good luck.

 

[Bigdog]

We almost always recommend that you start with a fatty (a roll of sausage) and a pork butt. Simple, and almost impossible to mess up.

 

[ApronGuy]

I would agree about starting with a pork butt.

 

[Bigmista]

Fatty (roll of breakfast sausage) and a pork butt are the way to go. Learn to keep your temps around 225.

Never, ever close your exhaust! Control your temps with the intake vents (the ones at the bottom.)

Start off with a simple rub so you get an idea of what the meat tastes like and you have a base line for all of your experiments. Salt, Pepper and Garlic powder is a great way to start.

Cook your pork butt until the temp hits at least 195. Don't rush to get there.

Wrap your pork but in foil and let it rest for at least an hour.

If you've been cooking for several (at least 8-10) hours and you are tired of tending your pit, there is no shame in spraying your pork butt with apple juice, wrapping it in foil and finishing it in the oven at a low temp (250-275).

A pork but is done when yuo can pull the bone out with no effort. Another sign is it will fall apart when yuo try to pick it up. (Use Gloves!!)

I hope this helps you out some.

 

[KC_Bobby]

I concur with the pork butt. Do as stated above and when your meat temp holds at somewhere near 165 just continue drinking your beer and don't worry. This is normal.

Pork butt is easy and awesome.

You'll have room for a beer can chicken ... it won't take as long, 5 hours give or take and depending if you put it closer to the firebox or other end. Get the breast to 165 internal.

If you don't have a digital temp probe with cord, go to WM and get one. We'll worth the $15 so you're not opening the door all the time checking the temp.

Remember, when you're tempted to look to see how the meat is doing - DON'T. You just let out heat and moisture.

I'd also put in a water pan on the rack next to the firebox. This will help add moisture into the meat as it cooks. I used to use a bread loaf pan when I had an offset.

 

[QansasjayhawQ]

So I'm just starting. Have no previous exp with smokers and and ready to start learning. What would be some good things to try just to get started. I would love to start smoking a brisket, but something tells me I better get temp control figured out before I try to pull of anything big.

What would be good to start out with? What should I smoke first? I was thinking beer can chicken or something.

I have the Brinkmann brand of the same style of offset smoker.

Chicken is an excellent meat to start off with if you have a limited budget.

I started off with a brisket simply because it's a favorite of the wifey's. It came out great.

As others have indicated - be sure to explore around here. There's more information that you'll ever believe and I swear that the kind and friendly people here have saved me YEARS of experimentation and who-knows-how-much wasted meat . . .

One thing that I can tell you about these offsets is that the grill space right next to the firebox is about 200F hotter than the grill space down by the exhaust. Be sure to check out the guidance regarding heat deflectors and such.

Above all, be sure to give yourself enough time. Do what ever you can to avoid being in a rush.

Have fun!

 

[leanza]

I too have a Silver Smoker. I agree, pork butts are forgiving.

I remember the first couple of times on my smoker, I seemed to fight temp swings and had no knowledge of plataeu's in the meat temps. Take the time to study up on those issues here and you will reduce the "unknowns" Have a good time.

 

[Puppyboy]

Start out with butts, chicken, & bacon.

 

[Norcoredneck]

Road map, pork butt, fire, beer and patients. All you need.

 

[Smokin Gator]

Fatty (roll of breakfast sausage) and a pork butt are the way to go. Learn to keep your temps around 225.

Never, ever close your exhaust! Control your temps with the intake vents (the ones at the bottom.)

Start off with a simple rub so you get an idea of what the meat tastes like and you have a base line for all of your experiments. Salt, Pepper and Garlic powder is a great way to start.

Cook your pork butt until the temp hits at least 195. Don't rush to get there.

Wrap your pork but in foil and let it rest for at least an hour.

If you've been cooking for several (at least 8-10) hours and you are tired of tending your pit, there is no shame in spraying your pork butt with apple juice, wrapping it in foil and finishing it in the oven at a low temp (250-275).

A pork but is done when yuo can pull the bone out with no effort. Another sign is it will fall apart when yuo try to pick it up. (Use Gloves!!)

I hope this helps you out some.

Every bit of what Mista said!!!!

How is that for my wisdom???

 

[Captain Caveman]

I have never screwed up whole bologna(it's already cooked, just cut slits 1" deep, add dry rub and smoke).........or pork butts.:biggrin:

 

[Porky]

Pork Butts and beer can chicken are the easiest to start with. Just keep experimenting with time and temp and you will be the Hit of your neighborhood. Welcome to the board.

 

[gabedaddy]

First of all, great name Guitar-B-Que! Wish I would have thought of that one myself. Anyway, welcome to the forum and I'm glad you posted this because I am a rookie smoker myself. Thanks for all of the great advise fellas!

 

[Mooner]

Pork Butt!!!! They are really hard to screw up and the hotter you get em the better they are.