help a newbie...where to start

[jpoder]

so...as a 10 year anniversary gift from my company, I got a smoker...a very cheap smoker...it was the best thing I could find in the catalog of crap that they gave me. I thought I'd actually like to play with this, so it showed up today, a red char-broil water smoker. (no jokes about 10 years of my employment being worth a ~$50 smoker).

Anyway, other than enjoying the results, I don't know anything about smoking meat. Can someone help point me to someplace to learn the basics. I'd really like to try smoking some ribs and some pulled pork. this forum doesn't have any stickies, or I would have starter there.

I've read online that to make this craptastic smoker work "ok" I need to do some mods in terms of drilling holes in the charcoal pan. any other advise for working with my new toy?

 

[dfess1]

thesmokering.com has alot of info. Alot of this is try by doing though. I'd be happy to help you get going, where abouts are you in philly?

 

[jpoder]

Ha! Hey Derek, It's Jim. I should have thought to ask you about smoking! I'll check out the site you posted, and we can talk at the homebrew club meeting in 2 weeks...

 

[dfess1]

Haha. I thought it was you, but I wasn't 100% sure. Headed to the temple/penn st game tomorrow? I'll have my rig down there...

 

[arturo7]

+1 on the smokering forums

 

[Sawdustguy]

I would join the BBQ Brethren Forum.

 

[DodginBUIs]

thesmokering.com has alot of info. Alot of this is try by doing though. I'd be happy to help you get going, where abouts are you in philly?

you should probably take him up on this offer... anyone that has a mobile smoking rig is probably a good source of information

 

[dfess1]

turns out we're in the same homebrew club, hehe. He'll be getting an earful next thurs at our sept meeting...

 

[Phillyphoodie]

I guess for your first couple go rounds, pork butt is the way to go. The new Super Fresh on girard recently had it half price. I got 2 butts for $14. Can't beat that. D'Angelo Bros. in the Italian Market has pretty amazing pork belly. Just call ahead to make sure they have it.

 

[dfess1]

hmmm pork belley :drool:

 

[Phillyphoodie]

hmmm pork belley :drool:

I just sliced up 5.5 pounds of bacon smoked over apple and peach. Unbelievable. What brew club do you belong to? What HBS do you use?

 

[dfess1]

We belong to the G.L.U.B. Club. We meet out of Campbell's Place the last thursday of every month, located on Germantown Pike in the middle of Chestnut Hill.

HBS varies. When I need something in a pinch, it's Keystone up in North Wales. You can usually find stuff cheaper online. Once I get a mill and get it up and running, I'll be buying a lot more in bulk grain purchases, perhaps elsewhere (like here in the group buy's section).

 

[Phillyphoodie]

Awesome. I am partial to Barry's which incidentally just moved to my Olde Kensington neighborhood.

 

[Phillyphoodie]

As far as smoking, season strongly, let it come to room temp before smoking, and make sure it's pat dry.