New here, looking for tips, advice, recipes, or whatever else you have for me

[nvanhorn]

Hello, thanks for having me. So after many years of propane grilling I have switched over to cooking with charcoal. For now I just have a little portable charcoal grill, as I wanted to try it out without breaking the bank. After a few successful gos at grilling, this past weekend I decided to try my hand at smoking some sausages. I would say that it worked, although I feel it would have worked better on a full size appliance. Which leads me to some questions:

1. I am going to get myself a more suitable appliance for smoking on. The one I am thinking of is, http://www.canadiantire.ca/AST/brow...013P/Masterchef+Vertical+Smoker.jsp?locale=en  

In your opinion does this one look like a good starter smoker? I know that you often pay more for quality, but money is somewhat tight these days, so I want to keep some costs down. I have also seen a similar style Brinkmann for only about $40 more.

2. Getting a good fire going. What do you prefer and why, briquettes or lump charcoal? Which do you find easier to control temperatures with? How much do you use? And what times do you add more to keep it going?

3. Any good recipes out there? As I said I smoked some sausages, next I will try some chicken legs or maybe a fatty. How about wings? any recipes for those?

 

[davidhef88]

:welcome1: glad you joined us. Type what your looking for in the search bar and you'll probably find enough results to keep yourself busy reading for awhile. Happy smoking!

 

[smokinhusker]

Glad you joined us and as Davidhef88 mentioned you can search just about anything on here. 

 

[scarbelly]

Hello and 

to SMF 

 

[chef jimmyj]

Welcome to the SMF Family...Since you showed an interest in Chicken and Wings these Recipes should get you started...I seriously encourage you to take the Free 5 Day eCourse... http://www.smoking-meat.com/smoking-basics-ecourse.html   I wish you luck and any question just do a search, if still no luck Post and we will give all we got. The Thermometer on those things are usually off, so I Highly recommend a Two probe Digital Thermometer like one from the Maverick line. I have a MAV 732 it monitors Smoke temp and Meat temp Remotely! It is nice to sit in the warm house while the Turkey, Ham or Rib Roast is in the Smoker for the Holidays...JJ

Poultry Brine

1/2C Kosher Salt

2T Paprika

2T Gran Garlic

2T Gran Onion

2T Black Peppercorns

2T Dry Thyme

1C Cider Vinegar

1 Gallon Water

Mix and Soak Bird 12-24hours.

Drain and Dry Bird, Rest in refrigerator over night to dry skin.

Chix Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1-2tsp Bell's Poultry Seasoning

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

Brine 6 hours for wings longer, over night for Leg Quarters and Whole Chix. Apply the Rub before Smoking or Indirect Grilling.

You will be looking to Smoke at 300*F +/- 25* to an internal temp of 175*F. This will take 2-3 hours. It will take some practice to get and maintain that temp in the smoker you are looking at. But if things get away from you there is always the Grill or Oven to finish the Job...

Here is the Chix Halves I did yesterday... http://www.smokingmeatforums.com/t/121378/pit-chicken-aka-roadside-chicken-for-you-west-coast-guys

 

[s2k9k]

How about wings? If you like them hot and spicy here are a couple of good recipes:

http://www.smokingmeatforums.com/t/120112/smoking-9-of-wings-today

http://www.smokingmeatforums.com/t/119306/chicken-wings-buffalo-style

 

[jp61]

 

[jrod62]

:welcome1:

 

[alelover]

Nice to have you with us. Like JJ said good thermometers are key.