first time smoker

Discussion in 'Roll Call' started by darkknight, Dec 2, 2012.

  1. darkknight

    darkknight Newbie

    Like i said this is my first time smoking meats and figured any place where i can get info is a good thing. I recently bought a big chief and cant wait to start making meats and jerky. Im prolly gonna try to locate some pork bellies the next few days and start off smoking bacon. Any tips?

    I had a question if i could do half a pan apple and half a pan of maple? Would it work? Or is there a way to accomplish this?
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Welcome to SMF!

    Personally I would start with a pork butt and probe thermometer and observe how your smoker operates. Pork Butts are very forgiving and normally turn out really well (perfect for a test run). Use the search bar and search for rub recipes, tutorials, cooking temps etc.
  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Like woodcutter said, I'd start with a butt at maybe some chicken parts or a whole chicken. Those are pretty inexpensive and hard to mess up.

    Welcome to SMF
  4. s2k9k

    s2k9k AMNPS Test Group

    [​IMG]to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

    Would you do us a favor and update your profile to include your location, Thanks!

    You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!
  5. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    here is pops brine  for brining the belly for bacon.

    A lot of us use this A-maze-n smoker  for adding smoke. One of our members makes and sell them. It works Great !!!


     The Maverick works great . One probe goes into the meat. the other in the smoker next to the meat.

    Chicken is a good for a first time smoke. Here is Chef JJ's brine. [​IMG]  (its Great. give it a try)

      Measure the Temp in the thickest part of the Breast and Thigh, 165* and 175*F respectively.   . If the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin. As far as timing goes, at 250* to 275*F you can figure 20-30 minutes per pound but go buy Internal Temps (IT).

    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.

     Hope this helps you some.

    And [​IMG]  to SMF
    Last edited: Dec 2, 2012

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