Joined: Jan 2008 Gender: Male Posts: 5,860 Location: Columbia, MO
Smoking Meats - Teach Me! « Thread Started on Apr 14, 2012, 10:05am »
I know there are some good cooks here on the lounge based upon some chatter and the pics I have seen. With the warmer weather upon us, it's time to start cooking in the back yard. I really have been wanting to get a smoker, but really don't know anything about them other than low and slow. Hoping to start off basic, but with something that will last a while. I prefer to do coals/wood as opposed to gas, but still wanting to get some advice on what route to go. So all you gurus, teach this rookie how to make some delicious BBQ.
I know there are some good cooks here on the lounge based upon some chatter and the pics I have seen. With the warmer weather upon us, it's time to start cooking in the back yard. I really have been wanting to get a smoker, but really don't know anything about them other than low and slow. Hoping to start off basic, but with something that will last a while. I prefer to do coals/wood as opposed to gas, but still wanting to get some advice on what route to go. So all you gurus, teach this rookie how to make some delicious BBQ.
Share what you receive cause i would love to be able to do the same.
Panasonic - VIERA / TCP55VT50 Emotiva XPA-5 X-Ref 12 sub Denon 2807 Oppo BDP 93 B & W N804 Mains B & W 603 Rear surrounds B & W LCR 600 Center ASW 600 sub B & W CDS6 S3 rear heights
Inaudible is inaudible and you don't get extra brownie points for making it twice as inaudible as another solution. - Kevin Haskins Double-secret reverse-osmosis speaker-cone-induced high-level interference distortion. Its a killer.
DIY, this is perfect. I have been saying that I wish I had the ability to build a smoker, but don't really have the know how or the proper tools. This looks like something I can handle. Thanks!
Inaudible is inaudible and you don't get extra brownie points for making it twice as inaudible as another solution. - Kevin Haskins Double-secret reverse-osmosis speaker-cone-induced high-level interference distortion. Its a killer.
I have a Master Forge Electric Dome Smoker that I got last year in March from Lowes. I love it. I use it on my patio and usually smoke baby back, or beef ribs, and hot italian sausage for hot links they always come out good. I went on line to the smoking meat forum when I first started out and found real good info there. I picked the electric smoker because I live in an apartment and it had to be electric if I wanted to use it on the patio. As it turned out it's so much better not having to deal with charcoal, or lighter fluid just plug it in smoke for three or four hours then unplug it and you're done. I use hickory, and mesquite wood chunks which I do soak in water. I have it pluged into a switched outlet and I watch the temps which hold very good if it gets too hot I just hit the switch for a few then turn it back on. My hole life I've used Kingsford charcoal until now. I don't think I'll switch back. Read the reviews for the smokers they will help you choose one thats right for you. I already know once you get started smoking meat you're gonna love it. Good Luck JMJ
I have a Master Forge Electric Dome Smoker that I got last year in March from Lowes. I love it. I use it on my patio and usually smoke baby back, or beef ribs, and hot italian sausage for hot links they always come out good. I went on line to the smoking meat forum when I first started out and found real good info there. I picked the electric smoker because I live in an apartment and it had to be electric if I wanted to use it on the patio. As it turned out it's so much better not having to deal with charcoal, or lighter fluid just plug it in smoke for three or four hours then unplug it and you're done. I use hickory, and mesquite wood chunks which I do soak in water. I have it pluged into a switched outlet and I watch the temps which hold very good if it gets too hot I just hit the switch for a few then turn it back on. My hole life I've used Kingsford charcoal until now. I don't think I'll switch back. Read the reviews for the smokers they will help you choose one thats right for you. I already know once you get started smoking meat you're gonna love it. Good Luck JMJ
I have had a couple of people tell me that the electric smokers work very well.
DIY, this is perfect. I have been saying that I wish I had the ability to build a smoker, but don't really have the know how or the proper tools. This looks like something I can handle. Thanks!
the only hard parts to find was the pots to match in diameter,to also fit the grate,and I liked the glazed top,but they are out there,try some of the mom & pop nursery's/pottery places for the pots,and lowes/HD will have the rest.
I was just reading that Alton Brown link and it seems that finding everything and getting to match may be a bit tricky. There are 3 home improvement stores very close where I live so I will just visit them and take my time matching everything up. Shouldn't be to tricky. Too bad it is raining here or I might be on my way to Home Depot. Got some other audio projects that need finished anyway.
I use this charcoal grill I picked it up from costco or sam's club. It has two sides so you can smoke the meat and have indirect heat. charcoal and wood chips on one side and your meat on the other. This grill is a beast, its huge. The reason I got it was to smoke turkeys and whole pork shoulders. Any charcoal grill will work though just put the heat to one side and the wood chips (I soak mine in water over night to keep them smoldering, and to add steam), and then slap your meat on the other side use a spray bottle of water to keep your meat moist because the smoke really dries things out. Here are some picks:
My wife laughed at me when I brined our tukey in a trash bag inside a 5 gallon bucket using cranberry juice. She laughed even more when the turkey was pink, but she apologized when she took the first bite!
I always use indirect heat when I cook on my Weber. It is just not big enough to do a nice piece of pork or brisket though. If is is smaller I could throw some wood chips on top of the coals. I really like the idea of the smoker that tatooDan posted though. Seems much easier to manage than continuing to add coals over a long period of time for a larger cut of meat.
I love my Grilldome....very similar to the big green egg but cost less...thicker ceramic...lifetime warranty. I went from smoking and grilling once a week to 4-5 times a week after I got this....you can even use it in the dead of winter because the heat retention is so good... I have cooked/smoked Pizza, brownies, fruit, steak, chicken, brisket, fish, veggies of all kinds, etc.
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rather Moderator Idiotus Emeritus member is offline
Mateo's Gaelic Gala
Joined: Aug 2008 Gender: Male Posts: 10,752 Location: San Antonio TX
OK, I'm a little late to the party, but here are some tips I've learned on my life-long trek to learn how to master smoking and grilling meats. Below are some general principles that apply to all smoking. I can offer my experience with specific cuts of meat as well, if interested.
1) After many years of experimenting, I tend to prefer a horizontal barrel smoker with an offset fire box. I know the Big Green Egg is highly recommended but I have not experimented with one (pricey) so I will leave that out of the tally. I have tried all other formats (including the Alton Brown version: what a great idea) and have come to learn the horizontal barrel yields better results for me.
I prefer the horizontal smoker with the offset fire box because it is less complicated to control the heat and the user is less likely to dry out the meat in the process. I went with an heirloom piece from Lyfetyme:
One doesn't need to spend the long green on a smoker of this type. Size, materials and build quality will greatly affect the price (mine is cast iron and tips the scales at 550 pounds) but you should be able to find a great smoker of this style for far less. I know our local Academy has pretty good ones for an affordable price, like crazy inexpensive. Go cheap and experiment first. If you can control the heat, and like your results with this style of smoker, then you can consider other models.
2) Low and slow is the mantra but I learned the hard way that "low and slow and constant" is the key. You must master keeping the heat in the cooking chamber steady at the desired temperature. This is the single most important first step to better results. With the fire box off to one side and the direct heat safely out of the way, the dampers (vents) become your next toy. Outside air temperature and wind will have a huge impact on the temperature of your cooking chamber. Master keeping the heat constant and you're well on your way.
3) The heavier the item you are trying to smoke, the longer it will take. The lower the temperature you target for cooking the longer it will take.
Obviously this is common sense but most of the books I have read seem to not discuss this. Cooking time and temperatures are variant for the same piece of meat depending on what you are trying to do. This is confusing for the beginner (at least it was for me). I can cook the same piece of brisket for 14 hours or for 8 hours with the same results. Time and temps are flexible so you should know that going in. I know pit masters that smoke at high temperatures (at shorter cooking times) with great results but the vast majority will say the low and slow is the better method. I agree.
I know there are some good cooks here on the lounge based upon some chatter and the pics I have seen. With the warmer weather upon us, it's time to start cooking in the back yard. I really have been wanting to get a smoker, but really don't know anything about them other than low and slow. Hoping to start off basic, but with something that will last a while. I prefer to do coals/wood as opposed to gas, but still wanting to get some advice on what route to go. So all you gurus, teach this rookie how to make some delicious BBQ.
I was originally interested in the horizontal style as you discuss, rather. It seems most of the offering for these are inexpensive, but also feel like they will fall apart with a gust of wind. I wanted to build one, but this style would be much harder to do and I don't have the skill set (welding) to do so.
The flower pot idea is reasonable and seems as though it will work for my learning curve. As I get more comfortable with the process and get it perfected, I wouldn't mind making the investment is a nice setup like the one you have.
I am glad you addressed the length of time it takes to smoke the meat. This is one thing that I am very unsure of. Could you expand on how to determine the time or tell when the meat is ready? Is there a general guide for types of meat and weight?
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the only hard parts to find was the pots to match in diameter,to also fit the grate,and I liked the glazed top,but they are out there,try some of the mom & pop nursery's/pottery places for the pots,and lowes/HD will have the rest.![[avatar]](http://i281.photobucket.com/albums/kk209/redsockmatt/Mattsbass.jpg "[avatar]")
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