Thought I'd throw out a topic and see who responds with what.
I'll throw something in later (about forum searches and archives) but I wanted to see
What tips do you have for new Q Smokers/CS owners?
Smokin'
Original Post
Replies sorted oldest to newest
I'm new here, but here's a few things I've learned along my Q journey:
- Most important, never forget that this is fun!
- Think of temps in ranges, not absolutes, you'll be more relaxed that way.
- Quality meat makes for a better end result...that said, Q'n makes those tough pieces of cow/pig (whatever grade) taste like heaven.
- Keep good notes, try new stuff, and you'll always learn something when you're cooking.
- If all else fails, refer back to the first item above.
Happy Q'n to you all from California!
Rich G.
- Most important, never forget that this is fun!
- Think of temps in ranges, not absolutes, you'll be more relaxed that way.
- Quality meat makes for a better end result...that said, Q'n makes those tough pieces of cow/pig (whatever grade) taste like heaven.
- Keep good notes, try new stuff, and you'll always learn something when you're cooking.
- If all else fails, refer back to the first item above.
Happy Q'n to you all from California!
Rich G.
I am also new to this forum, but in a few months I have made Chicken, Ribs, Pulled Pork (Boston Butts), Salmon, Prime Rib, Jerky and my first Brisket just last night! Honestly, Everything I have made in my C.S. so far has come out great! If I had to pick the three most important things that helped me over these last two months, they would be:
- Read this forum!!!!! Do yourself a favor and search the archives a bit before you try a new piece of meat.
- Go easy on the smoke at first until you get a feel for it
- As smokin' always says it's done when it's done. Just be patient.
Being new to the forum and also a recent cookshack buyer, I am not sure if I can bring anything to the table but I"ll try to give some of the input I have learned.
Do not plan your meal or gathering by the times listed in a book, to many variables to do this, I would suggest 1.5 to 2 times as long as a published recipe calls for. You can alway hold if it is done to early but if it is 2 hours later than you thought then your whole party is screwed up if the meat was the centerpiece of the meal.
I see that keeping a journal is suggested, I think this can go either way. I don't keep any logs, I think that there are to many things that are out of your control, like the cut and the density (for lack af a better word) of a cut of meat. If you make your own seasonings then you can control all of the ingredients, premades I think can vary from bottle to bottle.
One of the great things is that you can eat your mistakes to hide the evidence, and you gain knowledge along the way, what a deal.
Always make more than you think you will need. 1)If there are enough people there won't be leftovers.
2)If there are leftovers they are usually even better and more flavorful the next day, and they usually freeze well.
Have fun and enjoy, and be prepared to be asked to make things for your friends, you will no doubt aquire quite a few new ones once word gets out about the good stuff you make in your CS or what ever other type of smoker that you use.
Dave
Do not plan your meal or gathering by the times listed in a book, to many variables to do this, I would suggest 1.5 to 2 times as long as a published recipe calls for. You can alway hold if it is done to early but if it is 2 hours later than you thought then your whole party is screwed up if the meat was the centerpiece of the meal.
I see that keeping a journal is suggested, I think this can go either way. I don't keep any logs, I think that there are to many things that are out of your control, like the cut and the density (for lack af a better word) of a cut of meat. If you make your own seasonings then you can control all of the ingredients, premades I think can vary from bottle to bottle.
One of the great things is that you can eat your mistakes to hide the evidence, and you gain knowledge along the way, what a deal.
Always make more than you think you will need. 1)If there are enough people there won't be leftovers.
2)If there are leftovers they are usually even better and more flavorful the next day, and they usually freeze well.Have fun and enjoy, and be prepared to be asked to make things for your friends, you will no doubt aquire quite a few new ones once word gets out about the good stuff you make in your CS or what ever other type of smoker that you use.
Dave
1. Ditto Rich G's number 1 above - have fun. Try new stuff. Experiment.
2. Gather lots of info. Use this forum, the internet, books, ...
3. If the diners like it, it's good. Unless you're doing contests, don't worry about whether or not your food meets somebody else's standard. After all, one of the big reasons for doing all this is to have it your way!
2. Gather lots of info. Use this forum, the internet, books, ...
3. If the diners like it, it's good. Unless you're doing contests, don't worry about whether or not your food meets somebody else's standard. After all, one of the big reasons for doing all this is to have it your way!
Internal temp!
I think that's a good tip for a newbie.
If you can hit 180-190 for a brisket or a butt, you're in business.
Everything else is secondary to getting meat cooked. The internal temp, taken with a probe, just about gaurantees you got it right. (At some point, you won't even need to read the probe. You can feel the proper tenderness as you poke it in!)
I think that's a good tip for a newbie.
If you can hit 180-190 for a brisket or a butt, you're in business.
Everything else is secondary to getting meat cooked. The internal temp, taken with a probe, just about gaurantees you got it right. (At some point, you won't even need to read the probe. You can feel the proper tenderness as you poke it in!)
1. Use A Thermometer (like a Polder)
2. Use A Thermometer (like a Polder)
3. Foil can help you get more tender Q
4. Use The Search Engine On This Site
5. Don't Cut Corners if you want great Q (Mop, Marinade, spritz, sprinkle...)
6. Use A Thermometer (like a Polder)
2. Use A Thermometer (like a Polder)
3. Foil can help you get more tender Q
4. Use The Search Engine On This Site
5. Don't Cut Corners if you want great Q (Mop, Marinade, spritz, sprinkle...)
6. Use A Thermometer (like a Polder)
Easy on the wood if you are using a CS.If its not tender it's not done yet.
Keep it simple.
Don't get too involved with the "great" rub,"super sauce","perfect" wood,"exotic"method.
Learn to do something well and don't change every part of your technique at one time.
Don't spend a lot of time with the door open,playing with the meat.
As said above,cook to internal temps and then good judgement usually takes over.
I like the journal keeping ,especially for items I don't cook often.I write in what my shortcomings were and what I might do to correct them.
Don't get too involved with the "great" rub,"super sauce","perfect" wood,"exotic"method.
Learn to do something well and don't change every part of your technique at one time.
Don't spend a lot of time with the door open,playing with the meat.
As said above,cook to internal temps and then good judgement usually takes over.
I like the journal keeping ,especially for items I don't cook often.I write in what my shortcomings were and what I might do to correct them.
Great advice here Tom. Keep it simple and make small changes after you get the hang of it going. Very important for the newbies out there is what Tom said and I can't agree more, don't keep opening up that lid or top. Every time you do that you are loosing temperature and adding cooking time to your meat. Say like 10 extra minutes of cooking time everytime you open up. So sit back and let your cooker work for you.
Bill
TexasBBQRub.com
Bill
TexasBBQRub.com
And I gather, you should use a thermometer
Some great tips, keep 'em coming.
My tips:
1. HAVE FUN. After all we are supposed to be doing this for fun and sharing info and helping others is a fun part of Q'in.
2. Keep a log. It's very easy to keep track of what you did and didn't do. If you don't, you won't remember what you did to make those perfect ribs or why that brisket came out tough.
3. Read the archives. There is a lot of valuable information in the archives. The title of the archives will send you to the right direction. The Best of is where I try to place the more popular topics. If you're wanting to work on ribs...read the rib archive, lots of great posts there.
4. Use the search function. If you're new and want to learn how to do something, first, do a search on the subject. A little practice and you can get plenty of specific posts on your subject
5. Have more fun. See rule 1.
My tips:
1. HAVE FUN. After all we are supposed to be doing this for fun and sharing info and helping others is a fun part of Q'in.
2. Keep a log. It's very easy to keep track of what you did and didn't do. If you don't, you won't remember what you did to make those perfect ribs or why that brisket came out tough.
3. Read the archives. There is a lot of valuable information in the archives. The title of the archives will send you to the right direction. The Best of is where I try to place the more popular topics. If you're wanting to work on ribs...read the rib archive, lots of great posts there.
4. Use the search function. If you're new and want to learn how to do something, first, do a search on the subject. A little practice and you can get plenty of specific posts on your subject
5. Have more fun. See rule 1.
1. As everyone has said, "Have fun!!!"
2. Experiment using various ideas from the many posts on this forum until you find something that works for you.
3. Never oversmoke, CS's don't use much wood!!
4. When doing ribs, try to put the rub on the night before in order for the meat to take up the flavour. Also, rub them with yellow mustard before applying the rub. This helps the rub to stick and doesn't affect the flavor of the meat.
5. Always buy more meat than you think you will need, especially ribs. Nearly every time I do ribs, someone shows up for dinner.
6. When saucing ribs, remove them from the smoker and close the door to avoid losing heat.
7. Wrap pork roasts and other large pieces of meat with foil towards the end of the cooking process in order to keep them moist.
8. Cheese can be smoked using a smokette by
placing the cheese on a microwave rack (the type used in a fan forced microwave) or by rolling up several balls of foil, laying them on top of the smokette and placing
a rack on top of them over the vent hole. A box can then be placed over the rack with a vent hole cut in it. The smokette temp should be kept at less than 90F to avoid melting the cheese. The cheese can be smoked for as log as 6 hours, depending on the size of the blocks.
9. Don't forget to turn on the power at the wall!!!
10. Always have fun!!!!
2. Experiment using various ideas from the many posts on this forum until you find something that works for you.
3. Never oversmoke, CS's don't use much wood!!
4. When doing ribs, try to put the rub on the night before in order for the meat to take up the flavour. Also, rub them with yellow mustard before applying the rub. This helps the rub to stick and doesn't affect the flavor of the meat.
5. Always buy more meat than you think you will need, especially ribs. Nearly every time I do ribs, someone shows up for dinner.
6. When saucing ribs, remove them from the smoker and close the door to avoid losing heat.
7. Wrap pork roasts and other large pieces of meat with foil towards the end of the cooking process in order to keep them moist.
8. Cheese can be smoked using a smokette by
placing the cheese on a microwave rack (the type used in a fan forced microwave) or by rolling up several balls of foil, laying them on top of the smokette and placing
a rack on top of them over the vent hole. A box can then be placed over the rack with a vent hole cut in it. The smokette temp should be kept at less than 90F to avoid melting the cheese. The cheese can be smoked for as log as 6 hours, depending on the size of the blocks.
9. Don't forget to turn on the power at the wall!!!
10. Always have fun!!!!
I may be repeating most of these but here it goes:
a. Enjoy yourself
b. Watch the amount of wood!!!!!
c. When it comes to BBQ, I feel that you get what you pay for. My Smokette cost me a little over 400.00, so why go out and buy meat and seasonings that aren't worth pocket change....i guess what I mean is Quality ingredients=Quality Q
d. Keep notes
e. invest in a quality thermometer
f. Share your knowledge whenever you can
and last but not least....
g. Pick this forum apart and take everything it has to offer you.
cookin-n-arkansas
a. Enjoy yourself
b. Watch the amount of wood!!!!!
c. When it comes to BBQ, I feel that you get what you pay for. My Smokette cost me a little over 400.00, so why go out and buy meat and seasonings that aren't worth pocket change....i guess what I mean is Quality ingredients=Quality Q
d. Keep notes
e. invest in a quality thermometer
f. Share your knowledge whenever you can
and last but not least....
g. Pick this forum apart and take everything it has to offer you.
cookin-n-arkansas
I2,
In honor of your recent post to Jeff, I thought I'd bright this post up again, to help some of the new users of CS's.
Anyone got anything to add?
Smokin'
In honor of your recent post to Jeff, I thought I'd bright this post up again, to help some of the new users of CS's.
Anyone got anything to add?
Smokin'
I learned the hard way; Don't plan your first Q or 2 for the neighborhood bash or big party. You'll more than likely be disappointed. Do a few Q's before going solo. Find a technique you're comfortable with THEN go for it!
Yes, I remember this thread. Good stuff here.
Here's one I deduced from the jeffreyjwilliams "I want to get started" thread:
Marry well: a good spouse is the ticket to happy que!
Here's another I've figured out since the original thread.
Read the fine print. Some packers, Smithfield comes to mind, package meat in a 7% saline solution. It's pre-brined! By law, they must publish that info on the sticker, but if you overlook it and go to brining, injecting, rubbing or marinading with some of the BBQ recipes, you can wind up in trouble.
Feed that double-brined product to a nubile young wife and she'll shrivel up like buffalo jerky. Cured as a Virginia ham.
Here's one I deduced from the jeffreyjwilliams "I want to get started" thread:
Marry well: a good spouse is the ticket to happy que!
Here's another I've figured out since the original thread.
Read the fine print. Some packers, Smithfield comes to mind, package meat in a 7% saline solution. It's pre-brined! By law, they must publish that info on the sticker, but if you overlook it and go to brining, injecting, rubbing or marinading with some of the BBQ recipes, you can wind up in trouble.
Feed that double-brined product to a nubile young wife and she'll shrivel up like buffalo jerky. Cured as a Virginia ham.
1. Foil the bottom and woodbox.
2. Remember to poke out the drip hole in the bottom foil.
3. Don't forget the drip pan!
2. Remember to poke out the drip hole in the bottom foil.
3. Don't forget the drip pan!
learn your smokerbe nice to your smoker
feed your smoker lots of meat
do not insert thermometer into the smoker
11 to seven is the best rule
11 hours to seven lbs of butt
perfect...
it IS done when it is done...
Only use well aged and dried wood. Keep notes with outside temps, weight of meat, bone in or not, how much and type of wood, every little variable. The notes are the most important to me. 
Something that's really helped me is taking a digital picture or two to go along with my notes so that I have a "visual" of what I'm trying to achieve or correct on the next cook. This is particularly helpful if I'm experimenting with different smoker temps, rubs, recipes, etc. because, I may not smoke the same cut of meat again for weeks and with my memory I need all the help I can get.
CB
CB