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Old 05-26-2006, 06:48 PM   #1
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Red face Newbie smoker questions

Hello, first time visiting this site and looking for any help; I have just bought my first smoker and would appreciate any advice or info on cooking or just experimenting with my new cooker. thanks

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Old 05-26-2006, 06:53 PM   #2
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Welcome to DC, Tom. What kinds of meats do you like? I love smoked brisket. There are quite a few guys here that can tell you how to smoke pork too. I love smoked meats, they're the best tasting, imo.

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Old 05-26-2006, 07:06 PM   #3
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Old 05-26-2006, 07:22 PM   #4
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Smile cooking

Thanks for the welcome, hopefully I'll be using my new cooker alot and fixing plenty of ribs and chicken and maybe even some seafood.
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Old 05-26-2006, 11:09 PM   #5
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Quote:
Originally Posted by Alabama Tom
... I have just bought my first smoker and would appreciate any advice or info on cooking or just experimenting with my new cooker.
If you could tell us what make/model cooker you got you'll get a lot more information that is specific to what you are using. There are a LOT of smokers out there - and they all behave a little differently even when they are very similar.
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Old 05-27-2006, 09:53 AM   #6
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Old 05-27-2006, 11:49 AM   #7
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Hi Tom,

I'm new too. What kind of smoker do you have? We bought our Texas-style BBQ 3 years ago, and absolutely love it. I've cooked everything from whole chicken to brisket to pork shoulder. Let us know a little more of what you have and what you like.
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Old 05-27-2006, 07:06 PM   #8
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Aloha `auinala, Tom!

Welcome to the Board, AND to the wonderful world of sssmokin'!

I don't know what kind of smoker you've purchased, but I'd recommend the "lump" variety of smoking wood, as opposed to the "chips". The lump wood burns longer, and you don't need to refuel your firebox as often (whether your rig is gas- or charcoal-powered).

{I do use the chipped wood, on occasion, but it's mainly for "quick-smoking" things on my regular gas grill}

As for "what to smoke"...depends on what you like. Anything from vegetables, to fruits, to larger roasts, to seafood, to poultry...etc etc etc. It's not really hard to do, but it does require a little bit of knowledge, some persistence, and LOTS of patience. Chances are, your first-ever attempt at smoking will produce results that are (at the very least) tasty and enjoyable. With practice, you'll be cranking out stuff that your neighbors will line up for! And believe me: the neighborhood will know when you're cooking on your smoker. Some kind of telepathy, I think.

These guys have some excellent information that's sure to help you out:

http://www.eaglequest.com/~bbq/faq2/toc.html

Aside from the recipes, they've got TONS of technical expertise.

Good luck.....let us know how things go (and be specific!)

--J
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Old 08-22-2006, 02:43 PM   #9
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I am smoking in a cast iron made smoke with the stack and no firebox, just indirect heat with charcoal and soaked hickory. Doing pork spare ribs and boneless beef ribs. 1st time ever
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Old 08-22-2006, 02:51 PM   #10
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Smoked Fish

Tom,

the thing I like to do best in my smoker is salmon. Carp work too but require more attention to detail in the cleaning.

Brine the salmon fillet in two gallons of water with 1 cup kosher salt and 1 cup brown sugar dissolved in it. Brine over night in refrigeration.

Smoke over applewood for about a half a case of beer. Never used a cold smoker though so it may take longer (3/4 to a whole case). Good luck and welcome aboard.

MJK
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