18d • Beginner Basics
Some good info
All, thanks for Brian for putting this group together. I have been smoking meats for years now, just havent had time to post with some thoughts. So here we go.
Learning how to smoke meats takes time to learn. If you think you can cook a brisket like you see on TV on day 1 you will be disappointed.
I smoke with Charcoal as the main fuel with wood chuncks for flavor in a water smoker. I use the weber Bullet. Learning to maintain the temp takes practice.(its all air flow). Air temp and winds can drive you nuts. I see electric smokers as cheating but who knows maybe I go to one some day. I have no experince with offset smokers so I cant comment.
Start simple. Brined chicken thighs is a good first go. Baby Back ribs with the 3-2-1 method arent too hard. Then move up to whole chickens and turkey breasts (both brined). Leave the pork Shoulders and briskets for a while.
I have also done some Differnet things. Portabella mushrooms are tremendous (so pourous and absorbes the smokey flavor). Hot smoked salmon is tremendous (like butter). Only takes an hour to cook but 2 days of prep (brining then air drying). Baked beans (a little odd). Bacon wrapped turkey bites are a favorite on turkey day. We made homemade Kielbasi and smoked at a low temp (125). That one was like I remember my grandparents getting from the Lithuanian butcher near Scranton.
A remote thermometer is a must. Both for the meats and the air temp in your chamber (dont trust the thermometer on the frame of your smoker).
The internet is a wealth of info. I prefer to books since you can find lots of educational videos.
One website I like is heygrillhey.com. Lots of great receipes and info (maple bourbon ribs are tremendous).
I dont get to smoke as much as I like due to time commitments (never home for the stretch of time needed). When I do I Will post pics. Feel free to ask any questions If you are starting up.
Brad
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1 comment
Some good info
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