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Old 12-26-2012, 07:46 PM   #11
Nov 2012
Willimantic, CT
Posts: 461
Liked 82 Times on 56 Posts

+1 on the salmon! A jerked or bbq pork shoulder is killer in the smoker too.

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Old 12-26-2012, 07:47 PM   #12
Johnnyhitch1's Avatar
Dec 2011
Posts: 2,126
Liked 245 Times on 205 Posts

Awesome info jwitt! ill post back with my first smoke attempt think im going to do the chicken wings and finish them under the broiler to crisp them up.
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))


Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.

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Old 12-26-2012, 08:21 PM   #13
45_70sharps's Avatar
Sep 2012
Raymond, Washington
Posts: 1,807
Liked 172 Times on 141 Posts

Originally Posted by jwitt View Post

"Salmon" says .45/70, who is from Washington, and probably snacks on salmon smoked on Alder all the time! Lucky fellow! (A friend says Red Alder charcoal makes great blackpowder, and it sure is good for fish)
If you want to go on that...

Sturgeon, Oysters, steamer clams
Let's see if I keep this updated!

On tap
Black Butte clone

In secondary
Pumpkin ale

In primary
Honey wit

Up next.. Firestone Union Jack clone

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Old 12-29-2012, 01:28 PM   #14
Nov 2012
Peoples Socialist Republic of Chicago
Posts: 49
Liked 5 Times on 2 Posts

I hate to be the nay sayer but don't smoke anything yet. The 3-2-1 method is for Hawaiian shirted amateurs who have taste buds in their sphincters! You really need to learn only a few simple easy methods to do great BBQ.

Just get this book and learn.

Everything else comes easy when you learn the basics. No soaking wood chips, no crutching (3-2-1 ribs, foiling with broth, finishing in the over or broiler, etc), and no over-priced gadgetry. Simple and basic methods for controlling your smoker is what you need to learn first! Everything else will fall into place!

These pork shoulders were done using LUMP hardwood charcoal and fist sized chunks of hickory and apple. They were smoked that way for 9 hours.

On Deck: Research in progress....
Primary: Standard house ale
Primary: Standard house ale
Kegged: Motueka hopped saison.

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Old 12-29-2012, 02:00 PM   #15
JonM's Avatar
Aug 2010
Posts: 8,442
Liked 3241 Times on 1876 Posts

I'd vote for pork butt. It's an inexpensive cut of meat, it's very forgiving if you make noob mistakes, and it's AWESOME when done. Just trim the fat, give it a nice rub, put it in at 275, let it sit unmolested until it gets to 200ish IT, rest, pull and serve with a nice sauce.

EDIT: Oh, and is a great forum too.
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?

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Old 12-29-2012, 02:11 PM   #16
Mar 2012
Columbia, SC
Posts: 967
Liked 126 Times on 105 Posts

One point about the 3-2-1 method... Everybody's cooker cooks different, so the 3-2-1 is not a hard set timeline. When you do the 3-2-1 for the first time your ribs may be overcooked. Adjust the "2" down to one hour for a 2-1-1 maybe less depending on how you like your ribs. And get spare ribs for the 3-2-1... Baby backs for me cook way too fast to use that method. But don't be afraid to change the timeline.

I too am a member of BBQ-brethren dot com as well, that place is loaded with information, and the folks there are all about helping each other.
Drinking Fat Tire Clone
Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter

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Old 12-29-2012, 03:26 PM   #17
Aug 2012
minneapolis, minnesota
Posts: 1,488
Liked 130 Times on 117 Posts

That picture really makes me miss pork shoulder. While I have been arguing on this site that there is no such things as too cold for brewing in MN there is definitely a time when it is too cold for smoking and that time is now. Especially with a ten dollar piece of junk smoker I got on craigslist.
I hate Walder Frey...

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Old 12-29-2012, 03:30 PM   #18
jiggs_casey's Avatar
Dec 2009
Independence, Missouri
Posts: 1,169
Liked 34 Times on 28 Posts

Originally Posted by OldDirty View Post
I have much want at the moment...
Originally Posted by passedpawn View Post
I also HATE that attitude that I NEED TO BE MONITORED. Don't Tread on Me MF.
Originally Posted by Bigeb View Post
It's my God-given right to be as stupid as I want to be. How dare the government get in the way.
Go Beer!

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Old 12-29-2012, 04:29 PM   #19
clowe's Avatar
Feb 2012
Galt, CA
Posts: 50

Ribs and chicken are easy and good for starting out. There is a ton of information on . I also like to smoke salmon and use this dry brine . You can add some garlic powder and brushing with honey or maple syrup then smoke alder wood.

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Old 12-29-2012, 04:36 PM   #20
Nov 2012
Posts: 293
Liked 35 Times on 29 Posts

I have smoked turkeys, chickens(whole and parts), pork loins, and boston butt multiple times. The one that has never been bad is the Boston Butt so I would go with that.
Primary: Pale Ale Lite
Bottled: Miller Lite Clone, Guiness Clone
Planned Next: ? Not sure, maybe something in wheat family.
Gone: Dry Irish Stout, Pale Ale

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