General questions for first use

Discussion in 'Roll Call' started by jkenow, Jan 20, 2016.

  1. jkenow

    jkenow Newbie

    Hello all, very new to this, in fact I was looking to smoke some St louis style ribs this weekend as my first item to ever smoke.  Had a few questions that have originated over reading other forms on this site and elsewhere.  The below questions don’t just pertain to the ribs I plan to smoke this weekend but are just general questions I have about the process of smoking.  Would just like to thank everyone ahead of time and look forward to your replies. 

    Should you put rub on and let it sit and marinate for a while?  Or Put it directly in smoker?  Or does it depend on the meat?

    Should you always rinse rub off or leave it on?

    Should you leave the chip chamber empty when cooking in foil?  Does it matter?

    How long can meat sit in a cooler before you would have to reheat to eat?

    How long will wood chips typically last in a master built smoker before you need to refill? 

    I see many people brine with liquid smoke, doesn’t that defeat the purpose of using a smoker?

    What’s the coldest outside temp anyone has used a master built smoker successfully?  I did my seasoning break in when it was 35 degrees out and it held the temp but was curious as I was looking to smoke this weekend with temps around 26 degrees.

    Do most leave the smoke vent open or closed?  I read in the manual that you should leave it closed however mine seemed to produce more smoke when I opened it halfway.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  3. lamar

    lamar Smoking Fanatic SMF Premier Member

    Al has you covered with good advice.

    Welcome to the forum.

  4. akdutchguy

    akdutchguy Meat Mopper

    I use a bradley electric currently. I have sucessfully hot smoked at 8 degrees. It took forever to get up to final temp.
  5. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this site. I'm a stick burner, but I'll answer what I can.

    1. I like to let my rub sit for about an hour uncovered while the smoker is getting up to temp.
    2. Leave the rub on. It cooks into the meat and also develops bark.
    3. Never use that LS stuff, it is an abomination.
    4. Just keep your cooker plenty hot. Just may take a little longer.
    5. always keep the exhaust vent wide open. As far as I'm concerned, it's only there to keep out the rain when you're not cooking.

    Good luck with your cook, be sure to post some pics. Joe
  6. halfsmoked

    halfsmoked Master of the Pit Group Lead

    [​IMG]   To SMF glad to have you on board. As you read through the many post on this great sight you will find so many ideals that it seems to get to be confusion. many of them are personal preference. Like myself I have never in all my years of smoking ever wrapped anything in foil or anything. Do what seems the best and taste the best to you.
  7. [​IMG]   Good morning and welcome to the forum, from a cold and windy day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

     Good advice above

  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  9. jkenow

    jkenow Newbie

    Thanks all for the information, it was all very helpful.  I had trouble getting my temp up to 225 when i set the machine temp to 225.  So I turned the temp up to 250 and from there on it held at about 235 for most of the cook.  It ended up being 6 degrees with the windshield.  

    Pic from the smoke
  10. akdutchguy

    akdutchguy Meat Mopper

    Looks tasty. Glad it worked for you. What's next?
  11. jkenow

    jkenow Newbie

    Im thinking either a couple beer butt chickens or a pork butt.

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