Newbie Suggestions for 1st Smoke?

Crowley,

I smoke everything for the 1st time for the family......who better to try it on 1st.

The most important thing is not to think you have to fill the wood box up. I use 2-3 oz. on ribs and 4 oz. on butts.

Go for the ribs as your 1st smoke. Smokin's 101 is a great guide. Just remember baby backs take a little less time than spares do.

Pork Butt is probably the easiest to do. Just make sure you put it in early enough to be done when they expect to be eating. You can wrap in foil & towels and stick it in a cooler for upto 6 hours if it gets done too early. 6 hours is a big leeway. I make up both Smokin's vinigar mop and mustard sauce and set on table to give people the choice.


Follow the 101's, use an accurate thermometer, and trust your CS.

I would agree that a butt would be a good first smoke. Give yourself plenty of time. A remote probe thermometer like the Taylor (Target has these) is a very useful tool. Smokin's mop is a good choice as well. Buy a roll of heavy duty aluminum foil. Another easy smoke is chicken and they turn out very nice. A typical fryer will be at 180 in about 3-4 hours. Use about 2 oz. of hickory. Loosen the skin, rub a little mayo with either a poulty or Cookshacks spicy chicken rub. I did a couple of chickens yesterday. They were about 5 lbs each. We raised a batch from chicks last spring/summmer. Took about 4 hours and they were pull apart tender. I used Montreal poultry seasoning as a rub the family likes this better than the spicy rubs.

I just sent some photo links to ArkansasQer, when he post those, it was his first butt. When he post I'll put the info in here so you can see how it works.

Yup, I'd look at Butt 101 too, it's an oldie but a goodie...

I recommend butt the first time. Give yourself at least 2 hour to 2.5 hours planning. You can always wrap and hold if it finishes early.

Great! Can't wait to see the photos! Thanks for all the great advice.

Lyn

Yeah a Pork Butt is hard to beat for a first cook.. All you need is Smokin's 101. The GREAT thing about the cookshack it's cooking all night when you are sound asleep, don't try that with a log burner. Another great thing about Cookshack is this forun, any question you have someone will have the answer. I have only owned my smokette a short time but the people on this fourm will make you think you can cook anything, and you can just follow there instructions they won't lead you wrong.....Juat my .02 worth.

If you are going to do a butt besure you have a temperature probe.!

Hi Crowley�

More years ago than I care to admit I lived in Lake Charles. Used to burn the road up between there and Lafayette. Eunice, Ville Platte, Mamou�.some of my favorite places.

I�d suggest a butt too, for your first smoke, just my personal choice. It�s idiot proof just like the CS. A remote temp probe is an absolute must. And, as you�ll read on here many times, it�ll be done when it�s done. I really liked wrapping it well and holding for at least an hour. Foil, paper, towel, cooler. It was moist, flavorful and melt-in-your-mouth tender. I pulled mine out of the smoker at 193 internal temp and when it was pulled it was perfect. Don�t think I can improve on it.

I tried posting my pics of my first butt, but only one link posted. The after pulling. Smokin�? Help?

arkansasQer

I got the links figured out and posted for "My 1st Butt". It was perfect.

Thanks ArkansasQer. . I think i'll try the butt on Sunday. I'm going to give the ribs a shot on Friday.

I moved to Crowley a year ago after spending the last 12 years in Las Vegas. I've really grown to like the area. Nice small towns, friendly people, and of course great food. For some reason, i haven't really found good BBQ here. . . so I guess i'm gonna have to make my own! There was a BBQ place in Crowley, but it closed pretty quickly, and there is a Corky's in Lafayette, but I've never seen more than 3 cars in the parking lot. I've eaten there a couple of times, and now I see why.

Thanks again for all your advice. I seasoned the CS last night. You know, it's strange, but even with NO FOOD in the cs, I enjoyed just sitting out there on our back patio with a beer, some music, and the smell of hickory smoking away. . . I can't wait to actually put some food in that sucker! I have all the confidence in the world that it will turn out great, thanks to you and all the others that have helped me in this forum.
Thanks Again!
Lyn

Lyn�

I�ve eaten at a Corky�s a time or two and don�t remember it being an unpleasant experience. It�s too bad that the one in Lafayette leaves a bad taste in your mouth (no pun intended). I like their sauce and rub and order it by the case on-line.

Hope your butt turns out as good as my 1st one did. E-mail �Smokin�� for instructions on how to post �pics� and let us see your finished product.

arkansasQer

Best Cajun & Gumbo I have ever tasted was at Jean Lafitte's in Lake Charles, LA.

Folks in �Looziana� have always known how to eat�.even before they discovered �Q�. Now it�s just better.