First smoke tomorrow, propane smoker. need help please :-)

Discussion in 'General Discussion' started by bacook1775, Aug 1, 2013.

  1. bacook1775

    bacook1775 Newbie

    Hi I'm going to be attempting my first smoke tomorrow and I have some questions.

    1. What are flare-ups and should my chips ever actually be on fire.

    2. Should I open all my vents once we start getting smoke?

    3. How much water should I put in the pan?

    4. Any other general tips or things that you would've done different on your first smoke.

    I am using the master built pro from home depot. Thanks so much for your help everyone!
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The most important tool to have is a Good Thermometer. The one that comes with most smokers are rarely accurate. I would suggest a Maverick-732 from this guy. Todd is a member, gives great service and always has great prices...

    Here is a couple more Recipes to get you started. 

    Chicken is best Brined. This adds moisture and tenderizes the meat. Your smoker should be able to get up to 300-325*F. This will cook the Chicken and give a Crisp Skin.

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...

    Bubba Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1teaspoon if less heat is desired.

    For a general purpose Rub for Pork and really any meat... 

    Try this... It is Mild and compliments different style sauces well...If you want spicier add more Cayenne or increase Blk Pepper to 1T and add 1T Wht Pepper and 1T Mustard powder. 

    Mild Bubba Q Rub

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1tsp Thyme

    1tsp Oregano

    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

    I think that's enough to get you started. Use the Search function for anything you can think of and if you need more info or have a question post it or PM anyone you wish to ask your question...JJ

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