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10 replies

Cookshack Wins!

FM Former Member
I tried to contact both Smokin Tex and Cookshack. Cookshack has responded with the customer service for which they are renowned. I am still waiting to hear from Smokin Tex.

Therefore, about five minutes ago, I ordered a Smokette from John Shiflet. The only problem is that it will not ship until the 11th. Must be real busy.

Okay, I am a total amateur. I invite your suggestions for my first smoking experience. Remember, it has to be fool proof. What should I smoke first?

Thanks,
Cap
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FM Former Member
Stuart: You are the king... the man... please help me understand. Chicken is the only thing i will NOT use in the Smokette! The skin comes out like rubber! Some say take off the skin... but I like the skin. Good, crisp skin. So I still do the chicks in the oven or the Weber kettle. But I LOVE my smokette for everything else. John Shiflett suggested to rub the chicken in veg oil, then season and smoke. Same problem. So? What am I missing here??
FM Former Member
BTW, Cap, Good decision on your part! I say go straight to a pork butt. 5-6 lb. pork shoulder, bone in. Season the smoker per directions. Use rib rub overnight on the butt. Add a few oz of wood and stick a wired temp probe through the top vent hole and into the butt. Figure roughly 1.5 - 2 hrs per lb at a setting of 225, or 10-12 hrs... but the butt is done WHEN IT IS DONE... when it hits 190-200 internal temp. Does all this make sense?? Check out the 101 archives...... Cool
FM Former Member
You made the right decision Cap.

Go with Stuart's suggestion, chicken. Don't sweat all the details and information and other stuff (remember there are 1000's of posts in this forum to get through).

just start and go. There is lots of time to learn.

To find the 101 series, go to the top of the page, look for Smokin Okie Barbecue Guide, click on that link.

Welcome.

Smokin'
S stuartMember
Chicken skin is the curse of slow cooking. I have never found a way to get crispy other than throwing it on a grill. I personally like to burn the sauce on it, so I always finish it on the grill with bbq sauce.

What I like about chicken is that the cook time of 1 hour per pound works great. Where with pork butt or brisket it is a little more subjective to indivual tastes...
FM Former Member
You guys may think this is wierd, but I have taken that rubber chix skin off the chicken, whirred it to a mush in my processor, heated it with chix stock, and because there is still fat in it, thickened that with cornstarch.If I have it, I throw in a shot of white wine to cut the smoke a little. Makes a great, smoky sauce for the chicken! Terrific on rice...

It doesn't work all the time. Depends on the fat in the skin. Eeker
FM Former Member
I did turkey breast in the smokette--brined first of course--and it was amazing and I thought pretty fool proof. Just take it to 160, let it cool and slice it up and its just great! Not a bad choice for a first timer. And my advice is to toss the skin out. It aint no good for you and the smoked turkey is the star here, not the skin.

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