Is a smoker practical for smaller meals

Discussion in 'General Discussion' started by kranders, Jul 9, 2013.

  1. Hi there, I'm new to the forum and new to smoking. I am awaiting the arrival of a GOSM 38" vertical propane smoker that I ordered from Costco. I am new to smoking but not to grilling and live where they believe it is not BBQ unless it is "Santa Maria Style" which is beef tri-tip over red oak coals. This site is great and I just bought Jeff's book on smoking meat.I'm an "empty nester" with the kids married and gone. I would like to get good enough on the smoker to cook for a group when we have family and friends over, but is the smoker practical for smaller, every weekend type of meals for the wife and I? I'm thinking a whole chicken or a rack of ribs is a no brainer and I've done the beer can chicken thing on the grill a lot. I just don't see cooking a 8 lb port butt or brisket for just the two of us with a lot of left overs.Does anyone else use their smoker for smaller cuts of meat?On another note, any recommendations on what meat to use for my first smoke?
  2. fwismoker

    fwismoker Master of the Pit

     1) smoke and sear

    2) smoke from 150 to 400 plus degrees

    3) capacity- 12 hamburgers...6 steaks or 2 10lb pork butts

    4)operates on pennies worth of charcoal

  3. fwismoker

    fwismoker Master of the Pit

    What to cook?   Chicken is very forgiving, whole chickens are simple, require no brining (unless you want to) and cook well at 300-325 degrees.  Don't need to use water pan when cooking at those high temps though. 
  4. Hello kranders.   From what I read there this ain’t your first rodeo.  Without even realising it you may have joined the ranks of the addicts.  You will now own more than one grill/smoker.  Good start.  You can you your grill for the two of you and for things where you might be pressed for time.  Then when you have a lazy day weekend do a big butt or brisket.  Cut it into pieces and freeze it.  Reheats well when you want some Que without the time/weather co-operating.  Also if you vacuum seal you can warm from freezer in boiling water for an impromptu dinner party.  Even if you have to buy some potato salad and coleslaw.  Probably no need but I will answer your last question in my usual way.  When you get your smoker seasoned your smoker and sealed every leak you can.  High temp silicone is good for this.  I always advise the same with this question.  Chicken leg quarters and maybe some burgers.  I know!  I know!  You have been reading for weeks, now have your smoker, you are ready to get started.  The neighbours’ cat is in danger of being smoked and this idiot says chicken legs and burgers??  WHAT??  The first few smokes are about learning to control temps in YOUR smoker.  Each one can be different.  If that first smoke burns, the dog gets a good meal.  If it ain’t done, finish it in the oven.  Little money lost and with luck you still get a good meal.  TEMP CONTROL!! IS THE KEY!!  Have fun.  Good luck.  Keep Smokin!

  5. michief

    michief Smoke Blower

    I have a 40" or so electric smoker and it is just the wife and i. I do butts, ribs, full packer briskets. I freeze some but we usually use most for lunches. For smaller smokes I do a lot of meatloaf and fatties.

    Your smoker is just the right size and can work well with your smoking needs IMHO. It is a very economical smoker and if needed will surprise you with how much it can hold too.
  6. Chicken quarters sound like a good first attempt!! I definately need to try bigger cuts of meat...I wouldn't want my first attempt to be when company is coming. Looks like I'll be having some pork but and brisket leftovers in my near future. I can't wait to get my hands on the smoker and try it out. I was hoping to get it by this weekend so I could season it and get started but I just checked the tracking on Costco and they are saying a next Monday delivery.
  7. fwismoker

    fwismoker Master of the Pit

    Chicken quarters....good choice.  Here's some i just did this last weekend.
  8. WOW...looks great. I'll head over to the chicken forums now for some ideas.

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