I've decided NOT to be an idiot. :)

Discussion in 'Propane Smokers' started by yardbird, Jan 3, 2012.

  1. yardbird

    yardbird Meat Mopper

    Got a new smoker for Christmas (Smoke Hollow propane) and I seasoned it. Was going to thaw and brine a turkey and plunk it in there as a first smoke.  I think I'll postpone that and do a couple chickens instead. :)

    I need to acknowledge my newbie-ness and start out a little more realistically. Chicken seems an inexpensive and realistic way to start.

    I'm REALLY fascinated by the idea of smoked meatloaf though. And smoked chicken wings ..... I mean, c'mon. I grew up eating chicken wings (near Buffalo, NY) so this sounds really interesting.

    I have made pork tenderloins (not pork loins) in the oven and they come out great. They aren't super thick so I'm kinda anxious to get a couple of tenderloins in the smoker as well.

    I've noticed that y'all are generally putting the meat right on the grills in the smoker, but occasionally I see stuff on a pan or baking sheet.

    I also thinbk I have to do something about catching fat drippings. When I seasoned my smoker I noticed the drippings wanted to run down the legs. My dogs will LOVE me if I just let it drip, but my wife sure won't. Do you usually put a drip pan in there to catch drippings? I would assume you'd want it well below the meat so as not to block the smoke too much.

    Looks like I'm going to get a break in the weather this Friday and maybe Saturday as well (it's 14 degrees out there right now.... Friday is looking to get up over freezing and no snow or rain).  I ordered an ET-732 and it should be here tomorrow. I'm itching to get started. :)
  2. Welcome to the forum!  This site has tons of folks that know A LOT about smoking that will help you out in a flash with your questions!

    Welcome to your new addiction... you'll have plenty of company here!

    As for stuff to smoke, the list is endless and the search function on the forum should help you find info as to just about anything you might want to throw in the box.  Another great piece to start honing your skills with is boston butt.  Really forgiving piece of meat and comes out of a smoker tasking great.  Also, do a search for ABT's.... once you've had 'em... well.. enough said....

    As for the grease/mop/spray drips, a pan inside the smoker to catch those is always a good idea if your smoker is on a surface you don't want messed up with grease.  Another quick solution is to put a piece of heavy duty alum foil under all 4 feet and then fold them up a bit to form a cup.  But if you're gasser is like mine, it will have stuff running down the walls as well that the drip pan doesn't catch.  If you know any heating and air guys, they can fab you a pan that would be a custom fit to fit under your entire smoker.....also, in a pinch a spray bottle full of Simple Green works....

    Looking forward to some of your q-view!

  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    as far as using drip pan. i use them on butts, briskets, pork loin and lot of other stuff.
    the smoke will still get to it. and it catch the juice .
    meatloaf, once you smoke one you will never use an oven to make on again.
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Chicken is a good way to start...Don't forget to Brine them...The Birds can go right on the rack but Meatloaf might be better done in a pan...Can't make up your mind, Do Both!...JJ
  5. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Well turkey is not that much different than chicken except the smoke is longer.  Chicken is the cheapest thing to smoke while you are learning your smoker.  When you are ready for a longer smoke I recommend tying pulled pork first then turkey and finally brisket.
  6. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I use a drip pan for poultry every time.  One word: gravy!  A smoky-flavored gravy is off the chain, and the carcasses make phenomenal soup!

    Turkeys are really easy, so don't be intimidated; it's just a giant chicken for smoking purposes.  That was the first thing I ever smoked, and it came out perfect.  Keep the temps and smoke steady, and take it to 165* internal temp, and it will be just right.  Don't stuff it -- the risk of salmonella is too high, and baste with butter or olive oil to get the skin crispy.  It'll take 3.5-5 hours to finish, depending on size and cook temps (minimum cook temp is 250*, IMHO).

  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    I agree with the rest of the guys. Use a drip pan to catch that awesome gravy making goodness. A meatloaf is very easy and soooo tasty - give it a try 

    I use these foil pans for meatloaf to keep it up out of the grease - pop one inside of a disposable pan and raise it up with a small bowl or something to keep  it up off the bottom. Works great  

  8. johnnie walker

    johnnie walker Smoking Fanatic

    Yardbird, welcome to SMF. Doing a chicken on the smoker will help you learn how your smoker is going to act while in use and then you can move on to a turkey. Like James said a turkey aint nothing but a big yard bird!  You will have to try the smoked meatloaf too. Awesome and simple.
  9. [​IMG] I think the guys got you covered. Have fun.
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have 3 words for you. Beer can chicken.

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