Bought a Smokette II and Need Advice

Hi fellow cajun! Welcome to the forum - For starters I would recommend you try a pork butt - very easy for the beginner - you might try my receipe "Dave's Cajun Butt" located here under receipe archives - Love my CS and sure that you will too - Good luck

I would second cajunqr's pork butt suggestion. You might want to read Smokin Okie's Pork Butt 101 on Cookshack's website to give you some ideas while you are waiting on your cooker to arrive. Good luck and have fun!

Shipping is normally 3 to 4 days, you can call CS Customer Service and they'll tell you when it shipped (depends on # of units in stock, etc).

Pork butt will be most forgiving. Ribs are very particular, brisket can be difficult depending on the cut.

Go to the top of the page where it says:

Smokin Okie Barbecue guide page.

There are a couple of instructional "How to's" on all of the above.

Guide Page and 101 Instruction on Brisket, Ribs, Butt & Brining

Also check the "best of" forums at the bottom of the main page for some overall advice.

Or go to the individual topic you're working on. For example, go to the
Pork Butt Archives

Where do you guy's normally buy your pork butt's? Sam's, Wal-Mart, local grocery store? Anything in particular I should look for? What about size? I will be feeding 4 to 6 adults. Thanks for your help.

JLT

I buy a lot of mine at Sam's, they usually come two to a pack and the pair will weigh about 7 to 10 pounds.

Most of the time, you have to ask for them, they're not in the display case (my Sam's has a Butcher Shop) and they keep them in the back. Price is usually really good, less than a $1 per pound.

Smokin'

I don't have a warehouse store within 150 miles. So, I normally buy my butts at Safeway.
Stay clear of the Wal-Mart butts. Here, at least, all of them are 12% "enhanced," which means injected with water, salt, and preservatives. A good profit-maker, but not really the type of pork you want to 'que.
Last week, when we were in El Paso, I picked up a couple of butts at Sam's Club for about $1 a pound and also a few racks of baby backs at $2.66 a pound--a lot cheaper than here in rural Arizona.

Pinetop! Lost your e-mail address. I received the Oak! It resembles Cottonwood to me. Thanks for the advice about the bark. We will be doing steaks on the grill with it to get "the feel". You and I2BBQ's Alder will be sent payday next. Okay? It's HB's vacation and we are strapped and trying to put together a Moose Hunt. Is that okey-dokey?

I discovered Wal-Mart injected meat, too. Was tres bummed. Bought one before I knew, and I'm supposedly the "aware consumer". I know the butcher at our teeny tiny Spaceway here, and he does me right...at three times the price. Sigh.

Welcome,Pitcherjlt
There isn't anything I could add a Butt is the best starter and try to avoid using more wood than the say to use.

I have only had mine a few weeks, but my first thing was a few chickens. I put the rub that came with the CS on one and I injected one with some bought marinade and the other one I just rubbed with some Kosher salt and course black pepper. Had about 8-9lb. total and it cooked at 225* for about 4.5-5 hours and they turned out great. I put mine in on their backs but I read somewhere here in a post that they do them breast down so the juices run into the breast and the thighs cook quicker.

I ordered a thermometer but it hasn't come yet but if you look through the recipe book that comes with your CS you can tell about how long it should take to cook something.

Dave