I have a Smokette Elite on the way. My wife isn't sold on the idea. I have never used a smoker. I need some idea on what to make first to assure her that this was a good idea.
What should I make that will be pretty much idiot proof?
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Pork butt. Really hard to mess up. Read some of the threads in the Pork section. Any questions, we'll be glad to answer.
Pork Butt. After you pull the meat, sprinkle more rub on it, mix and add more rub, mix. Than add Smokin's Finishing Sauce (Recipe provided in the link) at a ratio of about a half cup/lb of finish product, mix. The pork will absorb the sauce. Potato or hamburger bun. Add your favorite barbecue sauce if you desire, but try it first with Smokin's Sauce.
I upgraded to an SM150 and cleaned up and gave my old SM008 to my next door neighbor, our handy man Frank. I'm doing just what these guys said, getting him a pork butt, some kaiser rolls and gonna let him do his first smoke today. It's gonna be brutal hot out but his new smoker is on the shady side of his garage. PERFECT... Plop on some mustard and some rub plop her in the smoker, a little apple, cherry, oak or maple wood - only about 2-3 oz. and fire her up to 250 and let her rip. It's dead easy. Everything Pags and AndyJ said is dead on correct.
You'll love it. She'll be sold in no time - it's so hassle free and the house stays cool because you're cooking outside. You could even jazz up some baked beans in a small aluminum roasting pan and smoke those on another shelf. WOW
You'll love it. She'll be sold in no time - it's so hassle free and the house stays cool because you're cooking outside. You could even jazz up some baked beans in a small aluminum roasting pan and smoke those on another shelf. WOW
All of the above and you may be lucky like me..... my wife has her own smoker/grill on the way, PG500. Seriously, I do not claim it!
Everything said above. Don't forget to foil the heat shield and bottom. Punch a hole in the foil for the drain and make sure you have a pan or something underneath for the drippings. Kick back and have a few beers.
I have had pork butts take anywhere from 8 - 13 hours so plan ahead. Start it at midnight if you have too! You can triple wrap in foil and towels and put it in a cooler and it will stay hot for up to 6 hours.
I have had pork butts take anywhere from 8 - 13 hours so plan ahead. Start it at midnight if you have too! You can triple wrap in foil and towels and put it in a cooler and it will stay hot for up to 6 hours.
quote:Originally posted by Joe McMahon:
What should I make that will be pretty much idiot proof?
Take your wife out to a nice restaurant while you season the smoker with a fatty piece of pork. Following morning, smoke a 7 lb pork butt
quote:Originally posted by GaryT:
All of the above and you may be lucky like me..... my wife has her own smoker/grill on the way, PG500. Seriously, I do not claim it!
WHATEVER
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
What they all said, and pay particular attention to Padrefan98's comments regarding timing. My first couple smokes produced some pretty good results. Unfortunately, they weren't done until 4-5 hours after dinner was scheduled. Not a good start when you want to impress your family/friends with your new toy and skills, and you end up having pizza delivered.
Cooking at 225F, I allow 2 hours per pound for butts and briskets. I always want to FTC the finished product for at least 2 hours knowing I can hold longer if needed.
Good luck.
What they all said, and pay particular attention to Padrefan98's comments regarding timing. My first couple smokes produced some pretty good results. Unfortunately, they weren't done until 4-5 hours after dinner was scheduled. Not a good start when you want to impress your family/friends with your new toy and skills, and you end up having pizza delivered.
Cooking at 225F, I allow 2 hours per pound for butts and briskets. I always want to FTC the finished product for at least 2 hours knowing I can hold longer if needed.
Good luck.
quote:Originally posted by dls:
Cooking at 225F, I allow 2 hours per pound for butts and briskets. I always want to FTC the finished product for at least 2 hours knowing I can go longer if needed.
1...Solid advice right there...^^^^
2...Put more rub on the PB than you think you need, let set on counter 30 minutes and into the smoker
3...2 chunks of wood
4....PB will stop around 150-160* for a few hours, DON'T panic, this is a good thing.
5...take good notes for future reference!!!
quote:Originally posted by dls:
... to FTC ..
Since you probably don't know what FTC is, my 2nd "must" link is below:
Glossary of New Terms (top of Open Forum)
All of the above is excellent advice... but things that often trip a new user:
1) Q'ing is not a recipe. Remember Smokin's saying "it's done when it's done".
2) Buy a good thermometer so you can keep track of the internal temp... (oh, you have the probe to do that)
3) Don't forget the pan underneath and to punch the hole in the grease drain.
4) Learn the 'toothpick test'
5) Read Smokin's 101's
6) Have enough 'adult bevs' on hand while you work hard at q'ing.
Other than that, "set it and forget it".
1) Q'ing is not a recipe. Remember Smokin's saying "it's done when it's done".
2) Buy a good thermometer so you can keep track of the internal temp... (oh, you have the probe to do that)
3) Don't forget the pan underneath and to punch the hole in the grease drain.
4) Learn the 'toothpick test'
5) Read Smokin's 101's
6) Have enough 'adult bevs' on hand while you work hard at q'ing.
Other than that, "set it and forget it".
I would like to add one thing to help. cal mentioned 2 chunks of wood. Be careful that those two chunks are not huge. I would start on the light side for the wood, maybe 4 oz or less just to make sure you don't have too strong of a smoke flavor and have it turn your wife off to the taste on your first smoke. Better to add more next time and experiment later on.
I would like to chime in on the wood. My first smoke in the 066 was with one chunk from the box that came with the smoker. As I added more meat to the smoker, I added more wood. The chunks weighed an average of 4 oz each and I had assumed they were 2 oz each (until I weighed them after a "memorable"smoke). Three chunks total and well, that is why I weighed and have halved all the wood into 2 oz chunks. 3/4 lb of wood was far too much. Now I use 1, sometimes 2 chunks (2 to 4 oz each) depending upon the quantity of meat in the smoker. The family is enjoying the best smoked food we have ever had. Just watch the weight of the chunks. A little goes a long way.