Got a Smoker!!

[Neodaddy]

Okay boys, bought myself a small smoker, offset style. Suggestions needed (and perhaps recipes) for my first foray into smoking. Cut of meat? Charcoal? Rub? Brine? All thoughts welcome. Complete novice. :dumb:

[Hockeyfan]

Get you some lump charcoal. Royal oak or whatever you have around you. Buy a pork shoulder (called a butt). You can use whatever rub you like. Any will do the job. You can slather mustard on it if you wish and then rub it down. Add some hickory or apple or whatever wood floats your boat. Smoke until the meat reaches around 195-200 F internal. Keep the temp of the smoker at around 250. Should take 1.5 hours/lb I think the standard is. I'll run mine for 14 hours or so on a butt.

Enjoy. Ribs are also easy. Plenty of forums for offsets out there. I like to do my ribs at 250 for about 3 hours, then foil for an hour or hour and a half depending on how fall off the bone you want them. I put apple juice, honey and brown sugar in the packets. Then sauce and back on to finish. Easy and tasty. Also use hickory or apple or whatcha like.

Cubfan has a smoker like that and can surely help on making your unit much better than stock and more efficient. Efficiency is not what those are known for.

[Neodaddy]

Got the lump. Old school, best school. Need to source some wood here. Really looking forward to ribs, butt, whatever.

[Hockeyfan]

It's alot of fun. I would be happy to walk you through something over the phone, but I have only a bit of experience with the offset style cooker. I could give you more info on how to get the meat ready and how to know when it's done and all that. Let me know via PM if you want. Cubfan has one of these and so does CT Don now too I think. Not sure if he's used it yet.

[Electriclime]

Ribs are also easy. Plenty of forums for offsets out there. I like to do my ribs at 250 for about 3 hours, then foil for an hour or hour and a half depending on how fall off the bone you want them. I put apple juice, honey and brown sugar in the packets. Then sauce and back on to finish. Easy and tasty. Also use hickory or apple or whatcha like.

I've been practicing my skills with some ribs this summer. Will likely try the foil wrap next time to see the difference. Same thing, 250F for a few hours. Been using some hickory chunks, but I need to get some local applewood. Need to find a place that carries butts and St. Louis cut ribs.

I've found a basic rub and some good smoke go a long way:
equal parts of
kosher salt
ground pepper
dark brown sugar
paprika (good quality)

[wolfmanyoda]

The first thing you should do is extend the chimney down. Since heat and smoke rise, you lose a lot out the top if that's where your chimney is.

Get a piece of roof flashing and roll it up and stick it in the chimney from inside the lid. It will unroll to the same size of the hole. now pull it down or trim it off so that the bottom of it is nearly touching the cooking surface.

Now it will draw the smoke right across the meat on it's way out.

[Cubfan]

Congrats! I have an off-set smoker, it's a fuel hog on those long smokes, but it gets the job done. Overall, you will be happy with it. Just keep it covered, if it's the same brand as mine, cuz they rust quickly.

Start off with some ribs or pork butt, like HF said, they are very forgiving. As for rubs, any old recipe will do. I like 1/3 kosher salt, 1/3 brown sugar, and 1/3 a mix of herbs like oregano, sage, rosemary, etc.. I like mine spicy - ground smoked chipotle, a little cayenne, and some smoked paprika. Do NOT use reugular table salt, it has iodine in it and will taste like shit.

I'm not a fan of lump charcoal, especially for offset smokers. It burns too fast, and you're already going to use a ton of fuel with that type of smoker anyway. Regular old briquettes are the way to go, and add chunks of wood here and there for the smoke.

This is what Yoda is referring to. I did it to mine. It does help rake the smoke across the meat more. Oh and you can probably forget about the stock thermometer on the unit. They all suck, get yourself a cable/probe type.

http://i1223.photobucket.com/albums/dd502/mklawz/CIMG4719Medium.jpg

[Hockeyfan]

???? My lump lasts 15 hours. Some guys get 20+.

Post some pics of yer results Neo. Yummmmmmmmm

[Cubfan]

that's cuz your type barely lets in any oxygen. it smolders more than it burns. no way are you going to get that kind of time in an off-set smoker.

[57plymouth]

I have an electric smoker I found a few years back. Not as nice as a charcoal one, but free is free. I just put two Boston Butts on to smoke, with a few handfuls of hickory chips. I smoke it until the chips are burned off, then I finish them in the oven. I'll be having fresh BBQ for dinner.

No rub, no sauce. That's for the table.

[Hockeyfan]

that's cuz your type barely lets in any oxygen. it smolders more than it burns. no way are you going to get that kind of time in an off-set smoker.

Lump isn't supposed to be on fire. It's called "control". :eusa_whistle:


Nice 57. I have one in the freezer. I meant to pull it out yesterday or the day before so I could smoke it tonight and eat it tomorrow. Who knows. Have a party to go to later and have people looking at a sectional we are getting rid of on CL. Not sure if I'll even have time to mess with it.

Enjoy the BBQ.

[Neodaddy]

This is what Yoda is referring to. I did it to mine. It does help rake the smoke across the meat more. Oh and you can probably forget about the stock thermometer on the unit. They all suck, get yourself a cable/probe type.

http://i1223.photobucket.com/albums/dd502/mklawz/CIMG4719Medium.jpg

Is that just a clothes dryer type pipe or something more substantial?

[Cubfan]

Lump isn't supposed to be on fire. It's called "control". :eusa_whistle:
.

HF, shut up, you dont know what you're doing.

Neo, I cant remember exactly what it was. But it's nothing substantial. couple bux for some flexible tube. And get a hose clamp to fasten it.

[Hockeyfan]

HF, shut up, you dont know what you're doing.

Neo, I cant remember exactly what it was. But it's nothing substantial. couple bux for some flexible tube. And get a hose clamp to fasten it.

It's okay CF. You can admit to smoker envy. Most people do. Went to a party tonight and the guy made BBQ and ribs and was talking how he would like to get a BGE. He was GREEN with envy as well when I told him what I have. :icon_razz:

Go out and buy 3 bags of lighter fluid infused briquettes and maybe you can get through a cook. :icon_lol: Have fun maintaining a temp. :twak:

[Cubfan]

Awe geez, here we go again. Roll tape of the Frat Boy standing in front of the Big Green Egg in his Polo shirt and khaki shorts and Birkenstocks flipping pieces of chicken on his $800 'smoker'.

Neo you got the manly man smoker. Pay no attention to the poser in the sun visor.

[Hockeyfan]

Awe geez, here we go again. Roll tape of the Frat Boy standing in front of the Big Green Egg in his Polo shirt and khaki shorts and Birkenstocks flipping pieces of chicken on his $800 'ultimate cooking experience'.

Neo you got the manly man smoker. Pay no attention to the poser in the sun visor.

Fixed. At least that is the BGE motto now. Used to just call it the World's best smoker and grill. Both true I guess.

Hey CF. Maybe Neo wants to be that guy. Ever think of that? Stop trying to pretty up that ugly 55-gallon drum mounted sideways and step into the big boy game. :icon_lol:

[wolfmanyoda]

Cub is right, my offset eats lump up. It's great for a quick cook like steaks, but it would take bags of the stuff to do a real slow cooking.

[Hockeyfan]

Cub is right, my offset eats lump up. It's great for a quick cook like steaks, but it would take bags of the stuff to do a real slow cooking.

:icon_lol:

[Bjorn74]

I tossed the old smoker in the move. Getting a new one built has gotten top priority from the queen. The end game is getting this kit (http://www.sausagemaker.com/49950gascomponentkitfor100lbsmoker.aspx) and plumbing NG to a SS lined, brick smokehouse. It will go next to the brew shed (running NG and power to that, too) and probably get a pizza oven incorporated, too. It would be offset smoke, direct heat so that the temperature in the chamber is not coming from the smoke.

Until then, I think she's planning to replace my old one with another propane upright deal. They're cheap and do a pretty good job.

For the thermometer, I'd get a remote BBQ set. Mine worked great until I submerged the cable in a mash. A replacement probe cost as much as I paid for it in the first place.

[Neodaddy]

Gonna be a good night . . .

Pre-cook rub:


http://www.dadstayshome.com/imagehosting/14344e17770990a35.jpg


After 3.5 hours, time in foil:

http://www.dadstayshome.com/imagehosting/14344e17770a0155d.jpg

REALLY looking forward to this! :laughing::laughing::laughing:

[Hockeyfan]

You go girl.

[Cubfan]

Now that's what I'm talkin' 'bout!

How did the turn out??

[Cubfan]

How did the turn out??

that bad huh?? lol.

Im smoking 3 slabs right now. Having the brewshop folks over for a pregame cook-out. The boss got everyone tickets for the local minor league game tonight, buy one get one free or something. And since the stadium isn't far from me I offered to host a little BBQ before the game. So Im smoking out in a storm here. 3 slabs for about 20 people will only serve as an appetizer. A few of them aren't worth spending any more money on...

[Neodaddy]

that bad huh?? lol.

Im smoking 3 slabs right now. Having the brewshop folks over for a pregame cook-out. The boss got everyone tickets for the local minor league game tonight, buy one get one free or something. And since the stadium isn't far from me I offered to host a little BBQ before the game. So Im smoking out in a storm here. 3 slabs for about 20 people will only serve as an appetizer. A few of them aren't worth spending any more money on...

:icon_lol:

Sorry, missed that one. They were awesome! Kids ate 'em like candy.

[Hockeyfan]

http://www.nytimes.com/2011/07/13/dining/the-cult-of-the-big-green-egg-united-tastes.html?_r=2&ref=dining

Nice little NY times piece about the BGE for those who want to step up to bat in an all-star game instead of putting the ball on the T. :chugchug:

[Cubfan]

Yeah I agree, HF. Spending $800 to grill hamburgers is just brilliant! As they say, "A fool and his money soon part ways". lol.

I like this part of the article. But I slightly disagree. I can do MORE on my Weber than you can on the BGE. How is that rotisserie attachment coming along??

Not all serious consumers believe the sales pitch. Kamado cookers are bulky. The most popular style from Primo Grills and Smokers weighs more than 200 pounds. And they are expensive. The most popular Big Green Egg sells for $800.
“I can do everything on my Weber kettle that you can do on an Egg for a fraction of the price,” said Charlie Hammond, who tends four metal cookers in his backyard in Mission Hills, Kan

[Hockeyfan]

An egg does not need a rotisserie. Why would I want that? People have put them in EGGS though, but for what reason I don't know.

That guy is way wrong. I agree with all the others. Those cookers dry the hell out of your food. That guy is just a weber fanboy who don't cook good food.

Besides CF. With an egg you can make bread, pie, veggies, steak, chicken, WHOLE turkeys, whole pigs, and everything in between. I can cold smoke or high sear and every degree in between. Oh yeah, you can hold at a degree. Have fun doing that on a 55-gallon drum impersonator. :icon_lol:

[Cubfan]

I only use my barrel smoker for ribs, brisket, and shoulder. Everything else goes on the Weber Performer (aka the Baddest Ass Grill on the Planet). It can hold temperatures steady just as well if not better than your big green terra cotta flower pot with an $800 price tag. LOL! Nice buy!

[Hockeyfan]

I only use my barrel smoker for ribs, brisket, and shoulder. Everything else goes on the Weber Performer (aka the Baddest Ass Grill on the Planet). It can hold temperatures steady just as well if not better than your big green terra cotta flower pot with an $800 price tag. LOL! Nice buy!
http://www.bbq-brethren.com/forum/showthread.php?p=1664630

Wampus feels your pain as do most others. 2nd post. Love his words. Funny stuff. You can read on.....

My flower pot will without a doubt hold temps steadier and longer. I can't argue the cost thing though, but as Wampus said. You can buy the Shelby Cobra or get by with the Fiesta. Up to you really. You'll get there in the end I guess. :icon_razz:

[Cubfan]

I wont read the article. It frightens me that you value the words of a guy who guys by the name of Wampus.

It's just like last week on our vacation. My wife couldn't get up on one ski, she blamed the ski. I took that same ski and popped right up and said "it works for me". The moral of the story is, it aint the equipment that gets you there. You need to spend $800 to make a good cheeseburger taste edible. I don't. :icon_lol:

[Hockeyfan]

Only Wampus is a user of the Weber Performer. Your baby. Heck that guy is probably you!!! You are on that forum I bet. That is the only reason it was relevant. IT's okay. I don't mind.

Why didn't she get up with 2 skis and drop the 2nd once up? May have been easier. Just the same with most things. I can hit a golf ball further using a $20 driver than most people using a $400 one. It's the user, not the tool. Then again, given a better tool, the user can usually do better.

One question though. If it's a "good" cheeseburger, wouldn't it already be edible? I eat things that are good all the time. Then again, I've never cooked on a weber. Okay, I lied. I've had (and still have) one of those little smokey joe joes things. Back when I lived in an apartment it was all I had for charcoal. Of course I was still using briquettes back then. :twak: (hitting myself) BTW. This is the most fun I've had posting in ages. Thanks.

[Cubfan]

Why didn't she get up with 2 skis and drop the 2nd once up? May have been easier..

cuz that's easy. That's the next step after getting up on 2. Then you need to get up on one.

Let's say you drop a ski, then wipe out, now what? You have to go get that 2nd ski just to get up again. Weak, learn to get up on ONE!

[Hockeyfan]

cuz that's easy. That's the next step after getting up 2. Then you need to get up on one.

Let's say you drop a ski, then wipe out, now what? You have to go get that 2nd ski just to get up again. Weak, learn to get up on ONE!

I'm sure I could do it. Easy peasy. I'm good at everything. Then again, I had a tough time getting up on one of those boogie boards or whatever they are called. Just couldn't get the angle right. Plus it messed up my shoulder. Bah. You are right though. Fetching a ski sucks.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&id=1122495&catid=1&limit=24&limitstart=0

Here is the link for where that article was posted. You'll see my post in there. LOL. Now you can see the "other" side. Most of these guys have had both.

[Bjorn74]

Thawing out a brisket and a pork shoulder. Since we tossed the smoker and Weber in the move, we needed something. $60 got us a charcoal vertical smoker. We'll see how it does. I'm not sure how I'll be able to load more charcoal in since it'll be going for 16+ hours on the shoulder. But I guess I better RTFM.

I've had bad luck with brisket. Any advice? It usually gets tough and dry, so that's too high heat or too long, right?

[Cubfan]

You threw away a Weber?? And bought a cheap vertical smoker?? uFail.

[Will'sdad]

Hey Cub, I've been eyeing those cheap vertical smokers, are they a good starting point or are there better options for the dough?

Thanks.

And I hope that Weber was rusted through and through.

[Cubfan]

the problem with the cheap vertical ones (that I've seen anyway), is that they usually dont have very much temperature control (vents), and also dont have access so you can add more coals. Huge oversight in my opinion. If that is the case, you have the remove the entire body of the smoker, with food on and everything, and add more coals, then put the thing back together, all while very hot. but Im talking in the $40-75 dollar range. You might find a better in the $100 range.

I personally use the off-set smoker. For the price it gets the job done well.

(only a matter of time before Hockeyboy tries to persuade you to spend $800 on a glorified oven made out of clay)

[Hockeyfan]

You know it. I want him to have the best so he can enjoy his time BBQing. Why waste bag upon bag upon bag upon bag of lump just to cook a hotdog. Dam son. You waste more money on wasted lump (sorry briquettes - GAG) in a year than a new EGG would have cost you. I understand not wanting to spend the $, but it IS the best one out there. Plain and simple. Often imitated, never duplicated. Yeah I said it.

Bj. You need to cook the brisket to the right temp too. With that cooker you may need to foil with liquid, cause unlike some other cookers, most smokers don't have good moisture retention. There is one I'd recommend for that.... Anyways, that problem likely causes some of the drying. Still, like other cuts of meat people often stop cooking and think they are done a bit early. Same as with ribs. Low and slow. I've only done a few briskets. Not my favorite to eat really. Good luck. Add a water pan with some juice in it or something. That could add to the moisture in the cooker. You checking internal temps with a calibrated thermometer? Make sure you get the # you are trying to reach.

[Will'sdad]

I'd get an Egg but we just can't swing it right now.

Yeah Cub, I was thinking $100-$150

[Bjorn74]

You threw away a Weber?? And bought a cheap vertical smoker?? uFail.

It was 20 years old and fell apart any time you needed to move it. It would have made it through the move.

[Bjorn74]

Budget crunch, guys. I could get away with $60 for the "smoker" and the stuff. It'll get us through the next couple months and then I can look at getting an Egg or the smoker configuration I really want. There isn't any temperature control, but it's maintained 250F all day. Before moving into the house, my wife wanted to get a bigger one, maybe even an imitation Egg at Menards for about 80% of what an Egg would run us up in Indy. That didn't seem like a good choice and now until about mid November, we're getting all the bill adjusted to the new pay cycle and mortgage. So large purchases are out until about January. We're paying taxes on consolidation loans taken years ago on the old 401k until then.

As for the smoker.

What sucks:
It doesn't have a wood bin, so the wood gets burned up quick.
It's impossible to reload. The instructions read like someone watched the sales demo and then wrote the manual a week later, without notes. What they say to do is physically impossible.
There isn't any temperature control. The liquid's boiling all the time, but the gaps around the side door let a lot of heat out, which really is a good thing. I've actually been impressed with how it's maintained temperature all day. But I can't change it from 250+/-.
The liquid needs refilled every 2 hours. I read this in the manual and thought it was being conservative. But since the water dish is so close to the coals, it's boiling off fast. They should have put in a fixture for a garden hose!
It'll have taken a whole bag of Kingsford to run this rig for 24 hours.

What's nice is that I have a smoker, I'm finally smoking one of the shoulder's we've took with us across the state and it's going to be great. The shoulder would have cost $85 had it not been part of the CSA ($3.25/lb + $.75 to the butcher), so had we abandoned using the shoulder this time, we'd come close to what we paid for the smoker to do hot dogs and burgers and we'd have had to buy a grill, still. But just even using it just through the winter will be nice, no matter how aggravating.

The brisket turned out great. Much better than I'd done before. I did end up taking it out early and letting it coast in the oven. It would have been better had I taken the point off before cutting it. I just forgot. Made for a couple chewy bites, but the flat was great.

[Electriclime]

If you have a Weber kettle, etc.
http://pitmasteriq.com/

[Cubfan]

It would have been better had I taken the point off before cutting it. I just forgot. Made for a couple chewy bites, but the flat was great.

Chop up those burnt/crusty pieces and throw them in some baked beans.

[rmchone]

I have a brinkmanship smoke and grill. Used it twice uses lots of "fuel" but does good. I only worry about the water pan during the first run once it's out it's out. also put the legs on opposite so they are on the outside so I can lift the whole smoker of the charcoal pan which I have on pavers to reload. Search your smoker bran and modifications and you will get lots of options

[irie feeling]

I quit smoking a year and a half ago. After 30 years, 10 of them trying to quit.

[Hockeyfan]

I quit smoking a year and a half ago. After 30 years, 10 of them trying to quit.

Buy an EGG. It will last you a lifetime of smoking. Smoke every day if you wish.