Okay, so I need some help from our resident smokers. Parents got me a smoker for Christmas. I've always wanted to try my hand at smoking, but I'm clueless how to begin. Anyone want to give me a "Smoking 101" tutorial?

Okay' date=' so I need some help from our resident smokers. Parents got me a smoker for Christmas. I've always wanted to try my hand at smoking, but I'm clueless how to begin. Anyone want to give me a "Smoking 101" tutorial?[/quote']

 

 

What type of smoker did you get?

What type of smoker did you get?

 

That's the key question right there.

I've never tried it myself, a friend of mine has one and that's how he does it. The end result is fantastic. I assume it would take some time to figure your temperatures out, but a good digital thermometer should help out a lot with that.

 

What types of meat do you plan on cooking on it?

 

Well...more or less, it seems like the greater purpose of using one of these is to be able to cook a whole lamb, goat, suckling pig, etc. all at the same time. A lot of the traditional earthen barbecues are a good bit deeper than the one in the photos I had at the top - like probably 36" inches deep or more (more like the one in the video link I posted). Many of the deeper ones are set up with a metal pot/cauldron at the bottom so you can start off things with some sort of broth in order to keep the moisture level high within the pit. That, and you can also catch any drippings from the meat. Anyway, my ideal design would make it large enough that I could cook a pretty serious bit of meat in it, or still have the option to cook a little smaller of a portion if there aren't as many mouths to feed. The slow and low method that it would function by would make it ideal for putting a couple of good sized pork shoulders in, or a brisket maybe.

What type of smoker did you get?

 

Not sure the exact one, will have to check when I get home. It's more or less a starter one. Smaller, has two racks, I think it's Char-Broil.

 

Well...more or less, it seems like the greater purpose of using one of these is to be able to cook a whole lamb, goat, suckling pig, etc. all at the same time. A lot of the traditional earthen barbecues are a good bit deeper than the one in the photos I had at the top - like probably 36" inches deep or more (more like the one in the video link I posted). Many of the deeper ones are set up with a metal pot/cauldron at the bottom so you can start off things with some sort of broth in order to keep the moisture level high within the pit. That, and you can also catch any drippings from the meat. Anyway, my ideal design would make it large enough that I could cook a pretty serious bit of meat in it, or still have the option to cook a little smaller of a portion if there aren't as many mouths to feed. The slow and low method that it would function by would make it ideal for putting a couple of good sized pork shoulders in, or a brisket maybe.

 

 

Sounds good, I know most I've seen are generally used for whole pigs, but they were larger than the one in the photos you posted. The one you posted pics of looks like it would be great for brisket, shoulders, ribs, etc. Let us know if you do build one and what you think of it.

Sounds good, I know most I've seen are generally used for whole pigs, but they were larger than the one in the photos you posted. The one you posted pics of looks like it would be great for brisket, shoulders, ribs, etc. Let us know if you do build one and what you think of it.

 

Absolutely, buddy. :thumb: It's going to be an early springtime project, so I'll let you know how it goes.

Sounds good, I know most I've seen are generally used for whole pigs, but they were larger than the one in the photos you posted. The one you posted pics of looks like it would be great for brisket, shoulders, ribs, etc. Let us know if you do build one and what you think of it.

 

More like let us know when dinner is served!

 

Not sure the exact one, will have to check when I get home. It's more or less a starter one. Smaller, has two racks, I think it's Char-Broil.

 

 

The main thing is what type of fuel does it use and whether it is a direct or indirect setup. Indirect will typically have a side firebox. If I had to guess what you have may similar to mine, mine is a char-griller smokin pro. Take a look when you get a chance and ill help out as much as possible. There of plenty of others here that I'm sure will be willing to help out too.

 

One thing I can tell you regardless of the type of smoker you have is you'll want to invest in a good digital thermometer, 90% of the time the thermometer on the grill itself is inaccurate at best. Mine has been known to be off by 50 degrees at times, which makes a huge difference with a long cook. I have had several thermometers from maverick and all have been great.

 

More like let us know when dinner is served!

 

That too. I've seen you mention "the compound" in some of your posts. Sounds like you and mrlawildcat would be prime candidates to build one too!

That too. I've seen you mention "the compound" in some of your posts. Sounds like you and mrlawildcat would be prime candidates to build one too!

 

We sure are! Maybe CWB can come over and build one for the next BGP outing! :thumb:

 

We sure are! Maybe CWB can come over and build one for the next BGP outing! :thumb:

 

Sounds like a good idea to me. An outdoor smoking and grilling event sounds like a good reason for me to make a visit to the cinci area hah.

I got a Pit Barrel Cooker for x-mas, plan on trying it out next week sometime.

I got a Pit Barrel Cooker for x-mas' date=' plan on trying it out next week sometime.[/quote']

 

Is that the one that looks like a keg?

The main thing is what type of fuel does it use and whether it is a direct or indirect setup. Indirect will typically have a side firebox. If I had to guess what you have may similar to mine, mine is a char-griller smokin pro. Take a look when you get a chance and ill help out as much as possible. There of plenty of others here that I'm sure will be willing to help out too.

 

One thing I can tell you regardless of the type of smoker you have is you'll want to invest in a good digital thermometer, 90% of the time the thermometer on the grill itself is inaccurate at best. Mine has been known to be off by 50 degrees at times, which makes a huge difference with a long cook. I have had several thermometers from maverick and all have been great.

 

It's a Brinkmann. I believe it's a direct setup.