Newbie first smoke questions

Hi PJ, I can't really answer your first question since I don't own a CookShack...... yet (there is one in my future) but I'll give your other questions a shot until the experts jump in here.

Yes, you can smoke more than one meat at the same time. I do it quite often. I like to put the ribs in the smoker above the butt so that the fat from the butt doesn't drip on the ribs and remove some of the rub. If you're trying to get your ribs done at the same time as the butt then you'll have to do a little math. As a very rough rule of thumb figure about 2 hours per pound at 225 degrees for the butt. For the ribs figure about six hours so deduct six from the time you expect the butt to be done and start the ribs then. You'll want to begin checking your ribs at about the 4 hour mark because they very well might be getting done by then. When either the butt or the ribs are done foil them wrap in towels and put in a cooler. And always keep in mind Smokin' Okie's first rule if BBQ. "It's done when it's done."

Yes, you can mix woods. In barbecuing, wood is to the pitmaster as spices are to the master chef. Many pitmasters use a mixture of woods to achieve a particular flavor in their finished product. Just keep in mind that hickory has a very powerful flavor and apple is very mild. The hickory very well might overpower the apple. The best answer is to give it a try and see if you like it. You'll find that experimentation with your BBQ can be fun and rewarding.

Just my two bits worth.

Don

You first have to season the smoker, just follow the directions that come with it. If you are smoking a BUTT, be prepard for approximately 2 hours of cook time per pound set at 225 degrees. If smoking two different types of meat, or even the same type of meat, you should get a temperature probe for each meat being smoked. That way you'll know when to pull each from the smoker. Smoking food takes time, follow the directions that came with the unit, use no more wood than it calls for and LEAVE THE DOOR SHUT.

Read the Archives for tons of information and good luck.

dan

Seriously consider buying a temp probe before your first cook. Here's one of many available:
Maverick ET-73

Your smoker will come with a small manual and cookbook. Follow the instructions in the manual for seasoning. And follow the recommended wood amounts in the cookbook, but not necessarily the times in the book--use your new thermometer, search the archives, or post here for info on recommended cooking times.

Don't forget to foil the smoker box and bottom of smoker, cutting out a hole for dripping. Put a drip pan under smoker. Mix any wood you desire.
Whole Chicken - 4 hours
Baby backs - 4 hours
8 lb Pork Butt - 16 hours
Smoke all of the above at 225 de.
Read the archives for great advise.
I use 2 temp probes, polders and pyrex are pretty good.

When you're smoking, don't smoke other stuff with chicken. It leaves REALLY nasty streaks on the other stuff cooking and it won't look appetizing.