Never Smoked Anything But Marlboros (and that was a long time ago)

[Bigpyne]

Just back from a visit to stepson's house, where I enjoyed a delicious smoked brisket. Decided I want to try smoking, but not sure how much I'm going to enjoy the process. I know I sure enjoy the product, and am about to pull the trigger on a "starter" MES30. It's just the two of us - empty nesters - so, despite what I've read in the forums, not going with a bigger/more elaborate smoker right now. From what I've read so far, it sounds like the smoker will likely wear out before I decide I need a larger one.
I convinced the better half that we should give ourselves the smoker and the necessary accessories for an early Christmas present. Shopping for the best deals on a decent smoker, thermometer, A-MAZE-N, pellets, torch, etc., etc. Who knew there was so much equipment and so much science involved in smoking? I make beer, and it's much less complicated.
Anyway, looking forward to trying and learning. This forum looks like it has all the answers - I just have to get smart enough to ask the right questions.
Almost forgot the demographics: 70 years old, retired, moved to Sandpoint, Idaho a year and a half ago. Four grown "kids" and 10 grandchildren, scattered all over the US.

 

[bbqwillie]

Welcome! And don't fret to much over it. Just jump in. We'll provide the "water wings" if you need them. Lots of good people here ready to help. No question to small or to dumb to throw out. You're among friends.

 

[Rings Я Us]

Yeah.. more smokers..
Welcome. We will all try not to give you to much info to fast.. lol
Happy Merry! Have fun and be safe!

 

[Bearcarver]

Welcome Bigpyne!! :)

I smoked mostly Marlboro too, for 47 years---Quit 8 years ago!!

If you get an MES unit, this could be a Big Help to get you started:
Check Out Bear's Easy to Follow Step by Step Index Page.
Just click on "Bear's Step by Steps".

Bear

 

[PerazziMx14]

A MES30 is a great choice. Don't get discouraged if you have a failure, learn from it. The biggest thing is have fun and don't worry about the "empty nest" once you get a little practice the neighbors will be dropping by whenever they smell smoke.

 

[Bigpyne]

I should be the one dropping by - new neighbor has a Traeger, and he brought some bacon-wrapped, cheese-stuffed jalapenos to the house. They were incredible. Have to get his recipe when I get my smoker going.

 

[Bigpyne]

Welcome Bigpyne!! :)

I smoked mostly Marlboro too, for 47 years---Quit 8 years ago!!

If you get an MES unit, this could be a Big Help to get you started:
Check Out Bear's Easy to Follow Step by Step Index Page.
Just click on "Bear's Step by Steps".

Bear

Thanks, Bear. Already been there, going to return once I get my smoker.

 

[paulr44]

You're retired, so this isn't work. Keep this as fun, and you'll surprise yourself with the results. Do get a high-end digital thermometer, learn how to use it and be careful of fatty areas of brisket, it runs a lot cooler. If you trim it right (it'll be pretty darn flat if so), there will be almost no fat on it.
The forefront is a trimmed brisket...

 

[GaryHibbert]

Welcome. Good choices on the equipment--Miss Linda and I just feed ourselves and on occasion two kids who live in town, and that's what we've used for years. Like Paul said, do get a good digital therm and an instant read therm--you don't need an expensive one (paid $12 for my Weber at Home Depot).
You can't go wrong following Bear's Step by Steps!!!
Gary

 

[SmokinAl]

Welcome to SMF!
Glad to have you join the group!
Al

 

[gary s]

Good morning and welcome to the forum from a nice warm November day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

Gary

 

[Bigpyne]

You're retired, so this isn't work. Keep this as fun, and you'll surprise yourself with the results. Do get a high-end digital thermometer, learn how to use it and be careful of fatty areas of brisket, it runs a lot cooler. If you trim it right (it'll be pretty darn flat if so), there will be almost no fat on it.
The forefront is a trimmed brisket...

Thanks for the tips. The picture is making me hungry!

 

[Bigpyne]

Welcome. Good choices on the equipment--Miss Linda and I just feed ourselves and on occasion two kids who live in town, and that's what we've used for years. Like Paul said, do get a good digital therm and an instant read therm--you don't need an expensive one (paid $12 for my Weber at Home Depot).
You can't go wrong following Bear's Step by Steps!!!
Gary

Thanks, Gary. Appreciate the advice and the welcome.

 

[paulr44]

Thanks for the tips. The picture is making me hungry!

It's been said, you eat with your eyes. Same cook event, from further away. I then scrunched everything to the right and added 120 wings.

 

[Bigpyne]

Looks great. You must have had quite a crowd.

 

[bluewhisper]

So, Malrboro, huh? Someone dropped some stuff off here and in it was this little cookbook.

Seems to be written for manly mannish men who need a lot of reassurance of their masculinity.

"BBQ IS A RIGHT NOT A PRIVILEGE
Bigger is better. No apologies.
Man is at the top of the food chain."
(tell that to a mosquito)

"Gett'n fancy ON THE GRILL is like playing leapfrog with a unicorn, it never works."

The recipes are:
HARD CHARG'N BLUE CHEESE STAMPEDE a stuffed hamburger
BIG OL' MESS a foil packet
TWO-TIMING SHORT RIBS
ROADHOUSE RIBS
THIRSTY BIRD
Ya think they have enough flame around this already-cooked bird?

I credit my sister for the quote: "It has to be big to show up on television."

The rub recipe for this one looks good:

1/4 cup paprika
1 tbsp brown sugar
2 tsp cayenne pepper
2 tsp cinnamon
2 tsp dry mustard
1 tsp garlic powder
1 tsp onion powder
1 tsp salt

OK, back to it.

SALOON BURGERS
LAST CALL JALAPENOS
RED HOT MAMA'S BBQ SAUCE

1 1/2 cups honey
1 6-ounce can tomato paste
2 cloves of garlic, minced
2 tbsp lemon juice
1 tbsp cocoa powder
1 tbsp curry powder
1 tbsp paprika
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tbsp Tabasco sauce
1 tsp cayenne pepper

JK'S ORIGINAL WESTERN WINGS
EMPTY OUT THE ICEBOX BBQ PIZZA
BARELY OVER THE BORDER FAJITAS
SWEET & SMOKY RUB

2 cups light brown sugar
2 tbsp paprika
2 tbsp chili powder
2 tbsp seasoned salt
1 tbsp garlic salt
1 tbsp lemon pepper
2 tbsp liquid smoke

TEAR-JERKER MARINADE
HORN-HONKIN BBQ SAUCE
CLASSIC BACKYARD BEER BRATS
AUTHENTIC WESTERN WILD BURGERS
BLAZIN' VENISON STEAKS
DOWN HOME PULLED PORK
HEAT-SEEKING SWORDFISH STEAKS
SPICY FLATTENED CHICKEN
HIGH COUNTRY BBQ BEANS
MEMPHIS-STYLE PORK RIBS
FOOT-STOMPIN' FIRE-BREATHIN' CHICKEN
STEEL-TOED SIRLOIN
FIRE COOK'S PORK CHOPS