The Great Bottle Opener Giveaway

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Smoking Noob

Reply
 
LinkBack Thread Tools
Old 08-31-2011, 08:39 PM   #1
Apendecto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Taylor, MI
Posts: 456
Liked 8 Times on 6 Posts
Likes Given: 19

Red face Smoking Noob

I'm about to get a smoker but don't know the first thing about how they work or how to use them. I'm not looking for smoker suggestions at the moment but I am looking for as much info on how to use them as possible.

How did you guys learn? Is there a guide out there somewhere? Is it something all men are born with (like say grilling or leaving the toilet seat up)?

Any help would be great. I'm dieing to make my own bacon and smoke some ribs and jalapenos.

__________________
Apendecto is offline
strat_thru_marshall Likes This 
Reply With Quote Quick reply to this message
Old 08-31-2011, 09:01 PM   #2
FoundersBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Rockwall, TX
Posts: 222
Liked 4 Times on 4 Posts

Default

Gather all the information you can and then its trial and error. This is a great part for the information www.bbqbrethren.com good luck! 22.5 inch weber smokey mountain....would be a good choice for first smoker.

__________________
FoundersBrew is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2011, 09:05 PM   #3
hyperslug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Arlington, TX
Posts: 39
Liked 1 Times on 1 Posts

Default

I hung out on the BBQ forums quite a bit, read several books over the years. Be careful with your first smoker purchase, you can end up with something that doesn't hold temperatures. You will be baby sitting that thing and may loose all enjoyment. A good first smoker is a Weber Smokey Mountain, you can read about them here; http://virtualweberbullet.com/ but depends on what you want and how much you want to spend.

__________________
hyperslug is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2011, 09:07 PM   #4
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 41,734
Liked 5984 Times on 5252 Posts
Likes Given: 672

Default

+1 to the WSM.

I knew nothing about smoking, bought a 18" WSM at the recommendation of a couple guys on this forum, and have had no problems with brisket, pulled pork, etc...

I use the virualweberbullet website quite a bit for cooking tips and ideas...

__________________
AZ_IPA is online now
 
Reply With Quote Quick reply to this message
Old 08-31-2011, 10:25 PM   #5
Apendecto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Taylor, MI
Posts: 456
Liked 8 Times on 6 Posts
Likes Given: 19

Default

I was thinking the Weber SM, too. Thanks! Now, do I go 18 or 22....hmmm.

Anyway, thanks for the resources. Time to bone up.

__________________
Apendecto is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2011, 12:23 AM   #6
isurf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Galveston Texas
Posts: 176
Liked 11 Times on 10 Posts
Likes Given: 2

Default

Know your wood.

__________________
isurf is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2011, 12:28 AM   #7
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 35,776
Liked 2991 Times on 2945 Posts
Likes Given: 28

Default

Quote:
Originally Posted by FoundersBrew View Post
Gather all the information you can and then its trial and error. This is a great part for the information www.bbqbrethren.com good luck! 22.5 inch weber smokey mountain....would be a good choice for first smoker.
+1 Best place I have found. Anything you could possibly want to know you will find there.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2011, 12:37 AM   #8
Zen_Brew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Seattle
Posts: 1,921
Liked 22 Times on 22 Posts
Likes Given: 3

Default

There are several great forums out there, and I'll give a +1 to www.bbqbrethren.com Several of the smoker Mfr's have good sites as well.

Lots of styles of smokers and you need to decide what type works best for you. I have an electric Smokin Tex. You don't get so much of the hands on feel with it, but there is something sublime about throwing a couple ounces of wood in the smoke box, setting the temp dial, plugging in a remote transmitting thermometer, and not having to come back until the thermometer alarm says it is done 10 or 12 hours later. Makes great product too.

__________________
Primary: German Hef, Belgian IPA, Scottish 80, Belgian Dubbel
On Tap: Oatmeal Stout, Vanilla Oatmeal Stout, Belgian Dark Strong, Munich Dunkel, Dunkel Weizen, Oktoberfest, Bock, IPA, Black IPA, English IPA, Pale Ale

Using the mind to look for reality is delusion. Using your senses to look for reality is awareness.

"One time I was so desperate for a beer I snuck into the football stadium and ate the dirt under the bleachers." Homer Simpson

Life, Liberty, and the Pursuit of Hoppiness
Zen_Brew is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2011, 04:11 AM   #9
Apendecto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Taylor, MI
Posts: 456
Liked 8 Times on 6 Posts
Likes Given: 19

Default

Quote:
Originally Posted by hyperslug View Post
I hung out on the BBQ forums quite a bit, read several books over the years. Be careful with your first smoker purchase, you can end up with something that doesn't hold temperatures. You will be baby sitting that thing and may loose all enjoyment. A good first smoker is a Weber Smokey Mountain, you can read about them here; http://virtualweberbullet.com/ but depends on what you want and how much you want to spend.
All the resources are great, but I have been getting lost in this FAQ. Anyone who is as ignorant on smoking can get all their answers here. Back to that webpage!
__________________
Apendecto is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2011, 04:30 PM   #10
therealrsr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: O'Fallon, Missouri
Posts: 194
Liked 1 Times on 1 Posts

Default

I'd go with the biggest surface your budget and space allows. I know many who get terrific results form a barrel or egg style, but I will ALWAYS use an offset system.

Early focus should be learning to control temps on whichever system you choose. Learn the woods' cooking characteristics. They vary between types and according to personal taste. Start with a simple rub/marinade and build on it, just like evolving a beer recipe over several brews. The following is not a board but a good quick reference about a lot of things smoking related. http://www.smoker-cooking.com/index.html

Random thoughts:
Season the smoker well before first use.
Lower temp = longer smoke/cook = more tender meat
Render that fat over/through the meat for flavor.
Don't let it dry out too much.
Peek as little as possible.
Never use chips when you can get chunks or logs
The final rest to redistribute before serving is critical.
3-2-1 ribs are hard to beat.
Brining poultry makes a huge difference.
Vinegar can do wonders for tough cuts.

Most importantly - Relax, don't worry, have a homebrew..

__________________
therealrsr is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Who's smoking meat this weekend? Soperbrew Meat Smoking, Curing and Sausage Making 2503 Yesterday 11:53 PM
I enjoy smoking and grilling..... deepsouth Meat Smoking, Curing and Sausage Making 69 04-16-2013 04:40 PM
Madrone wood for smoking? biggben Meat Smoking, Curing and Sausage Making 2 07-07-2011 11:47 PM
anyone smoking easter dinner? dfess1 Meat Smoking, Curing and Sausage Making 9 04-18-2011 09:31 PM
Cold Smoking on a UDS Arneba28 Meat Smoking, Curing and Sausage Making 0 03-29-2011 04:57 AM