So my smoker(s) arrived yesterday. Followed advice from _____ and got the Cameron(s). Have read their included pamphlets/recipes. Read a gazillion other posts both here and at the 'smokers' forum I found mentioned here by _____.
My head is buzzing, where do I start? What would be considered the easiest to try as if I was in "cooking 101, smoking" the first year's beginning course.
Step one, wash new cooker, Step two, place wood chips in cooker. Step three, place drip tray on top, Step four, place rack/grate on top of drip tray,
Step five, fall apart because we don't know what meat/vegie/fish/seafood to choose and therefore which chips to use, yadda yadda yadda
Nor do we know because of step five - how long to cook 'em.
Aside from all of the above:-
almost my first question is on sausages... someone mentioned smoking Andouille sausages... are these raw? I thought Andouille sausages were already cooked and smoked as in a salami type sausage? or are they already cooked and just going to be smoked infused? or are they sausages the poster has made from scratch?
My head is buzzing, where do I start? What would be considered the easiest to try as if I was in "cooking 101, smoking" the first year's beginning course.
Step one, wash new cooker, Step two, place wood chips in cooker. Step three, place drip tray on top, Step four, place rack/grate on top of drip tray,
Step five, fall apart because we don't know what meat/vegie/fish/seafood to choose and therefore which chips to use, yadda yadda yadda
Nor do we know because of step five - how long to cook 'em.
Aside from all of the above:-
almost my first question is on sausages... someone mentioned smoking Andouille sausages... are these raw? I thought Andouille sausages were already cooked and smoked as in a salami type sausage? or are they already cooked and just going to be smoked infused? or are they sausages the poster has made from scratch?