New to all this!

Congrats on your new purchase.
Congrats for joining the forum.
Remember the Search function is your friend.
Losta great advice here and dont be afraid to ask questions.

Mike

Congrats on your wise decision of becoming a CookShack owner!! Good luck with your Q. Remember to poke a hole in the foil to let everything drain!

quote:

Originally posted by cdqr:
I recieved my smokette just yesterday and I am about to start my first smoke. I was really worried about all of the details until I read about a 100 of the postings on this forum - I feel better now. Season the unit, use foil, not to much wood and it is done when it is done! Thanks all

That's it in a nutshell, won't be any questions now that you have that down...



Welcome and Enjoy!

And the results??????

cdqr,

Where did you get your smokette? When did you order it? Only reason I ask is b/c I've got one ordered, or backordered I should say, from cabelas. If you're interested I've got about a page long rant thread about it

Thanks for the info and good luck. I can't wait.

Eric

FFMEDIC82, I got my smokette from Cabela's as well. It was supposed to be here on the 5th of January, was delayed - and delayed again. I think we can chalk this one up to a Christmas rush on CS smoker's.

KCAL56, Unfortunately the results were less than stellar. Here's a rundown of what I did wrong (I think).
1. My wife purchased a flat brisket- about 2 1/4 #. Bad Idea!

2.With a too small Brisket w/ hardly any fat on it - I started it smoking at around 12:30 pm - more on this later

3. Since the Brisket was so small I had a bad time with the remote thermometer - it couldn't decide if it was @ 170 or 210 five min. later - My remote just won't work well in a brisket that thin.

4. 9:00pm - my wife threatened me - either we eat now or else- I wasn't brave enough to find out what "or else" meant - so out it came at somewhere between 170 and 210 degrees - turned out it was 170 - not so good - and I should know I got it for breakfast lunch and dinner until it was gone - thank God it was only 2 1/4#.

Now the Ribs I did - those were stellar!

Glad to hear the ribs were winners! To get your confidence up, do a pork butt- follow what you read here, and its darn near foolproof! Pull some pork, use whatever sauce tickles your fancy, throw it on some cheap white buns (Wonder burger buns are perfect), cole slaw if you want, and dig in! Make sure you allow plenty of cooking time so Mrs. cd doesn't get impatient (that "done when it's done" part is real important).After she eats some of your PP, she'll be pouring you a drink and fetching your slippers for you!
Briskets (especially a small flat) have been my most challenging cooks. Start with a full packer, follow the tips here, and hope for the best! I've had my share of dry ones, but when they come out good- whooooeee!
Keep cooking and experimenting and you'll be able to do more "by feel".

There are some good brisket flat cooks, out there.

Brisket is the comp category that separates the real men from all other 98% of the cooks-I hear.

A good comp cook will find a Certified Angus Beef,choice-or better.

If he has the contacts ,he might fly in some primes.

They will be up around 8 lbs,nice fat cap,plenty of internal fat,square,even,and thick.

He'll age them about six weeks at 35* in his meat keeper.

He will have practiced a bunch,since one of them in a comp will cost a house payment.

When you spot one of these at your grocery store,jump on it.

Cook at least two,or maybe three-because a brisket is a brisket.

They are all different.

Have fun.

quote:

Originally posted by Tom:
There are some good brisket flat cooks, out there.

Brisket is the comp category that separates the real men from all other 98% of the cooks-I hear.

A good comp cook will find a Certified Angus Beef,choice-or better.

If he has the contacts ,he might fly in some primes.

They will be up around 8 lbs,nice fat cap,plenty of internal fat,square,even,and thick.

He'll age them about six weeks at 35* in his meat keeper.

He will have practiced a bunch,since one of them in a comp will cost a house payment.

When you spot one of these at your grocery store,jump on it.

Cook at least two,or maybe three-because a brisket is a brisket.

They are all different.

Have fun.

Oh. That explains what I have done wrong.

cdqr, when you make that pulled pork, you can put it on cheap hotdog buns and it won't fall out the bottom !

Wonder is cheap ? Not here !

Thanks Tom & Kcal for the good advice. I'll keep an eye out for those good quality briskets. Meanwhile - I think I will just slide on over to Smokin'Okie's pork butt 101 forum to see what's smokin.

Thanks for the help y'all.

That whole ramble was to point out that they aren't easy to find.

I've looked for years and I've seen a handful,all owned by someone else.

quote:

Originally posted by cdqr:
Now the Ribs I did - those were stellar!

I expect great things to emerge from your Smokette next time we're home - get practicing!