Smoking Noob - Home Brew Forums
Register Now For Free!

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

Reply
 
Thread Tools
Old 08-31-2011, 08:39 PM   #1
Apendecto
 
Apendecto's Avatar
Recipes 
 
Jul 2009
Rockwood, MI
Posts: 457
Liked 9 Times on 6 Posts



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.

strat_thru_marshall Likes This 
Reply With Quote
Old 08-31-2011, 09:01 PM   #2
FoundersBrew
Recipes 
 
Nov 2010
Rockwall, TX
Posts: 218
Liked 4 Times on 4 Posts


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.

 
Reply With Quote
Old 08-31-2011, 09:05 PM   #3
hyperslug
Recipes 
 
Mar 2011
Arlington, TX
Posts: 39
Liked 1 Times on 1 Posts


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.

 
Reply With Quote
Old 08-31-2011, 09:07 PM   #4
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
 
AZ_IPA's Avatar
Recipes 
 
Jun 2008
The Cold Part of AZ
Posts: 53,570
Liked 9065 Times on 7218 Posts


+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...

 
Reply With Quote
Old 08-31-2011, 10:25 PM   #5
Apendecto
 
Apendecto's Avatar
Recipes 
 
Jul 2009
Rockwood, MI
Posts: 457
Liked 9 Times on 6 Posts


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.

 
Reply With Quote
Old 09-01-2011, 12:23 AM   #6
isurf
Recipes 
 
Aug 2010
Galveston Texas
Posts: 177
Liked 11 Times on 10 Posts


Know your wood.

 
Reply With Quote
Old 09-01-2011, 12:28 AM   #7
dataz722
HBT_SUPPORTER.png
 
dataz722's Avatar
Recipes 
 
Oct 2007
Middletown, De
Posts: 37,060
Liked 3061 Times on 3003 Posts


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

 
Reply With Quote
Old 09-01-2011, 12:37 AM   #8
Zen_Brew
 
Zen_Brew's Avatar
Recipes 
 
May 2009
Seattle
Posts: 1,864
Liked 23 Times on 23 Posts


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

 
Reply With Quote
Old 09-01-2011, 04:11 AM   #9
Apendecto
 
Apendecto's Avatar
Recipes 
 
Jul 2009
Rockwood, MI
Posts: 457
Liked 9 Times on 6 Posts


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!

 
Reply With Quote
Old 09-01-2011, 04:30 PM   #10
therealrsr
Recipes 
 
Oct 2010
O'Fallon, Missouri
Posts: 217
Liked 7 Times on 6 Posts


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..

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Who's smoking meat this weekend? Soperbrew Meat Smoking, Curing and Sausage Making 4246 12-02-2016 03:25 PM
I enjoy smoking and grilling..... deepsouth Meat Smoking, Curing and Sausage Making 77 09-23-2014 10:55 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


Forum Jump