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I bought a smoker!!! Now what?
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Skoorbnut



Joined: 26 Nov 2012
Posts: 19
Location: Southern Maryland

PostPosted: Wed Nov 28 12 5:50 am    Post subject: I bought a smoker!!! Now what? Reply with quote

I love BBQ, I mean, I would eat it till I popped if I could! I refuse to count how much money I've spent on BBQ this year but decided it would be a good idea to learn to make my own.

I bought a Weber Smokey Mountain this past weekend. I'm planning on picking up a chimney, charcoal, and utensils tomorrow after work but I don't know what else I'll need or where I should start as far as meat goes. What would you all suggest for a first smoke? Chicken? Chicken thighs? Pork loin?
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Geronimo
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Joined: 29 Jul 2007
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Location: Montgomery, Texas (and lovin' it)

PostPosted: Wed Nov 28 12 6:14 am    Post subject: Reply with quote

CONGRATS on your new purchase!!!

For a first cook, I think chicken is more forgiving and something that will cook up (be done) in fairly short time frame.

Good luck and post your cooks...we LOVE pictures!! Wink
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Beertooth
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Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Wed Nov 28 12 6:22 am    Post subject: Reply with quote

Welcome to the Ring Skoorbnut.

Congrats on your new WSM! Very Happy

You're on the right track as far as charcoal, a chimney, tongs.

Another good thing to do is get a stem thermometer
that you can calibrate, for a second opinion. A lot
of times the stock one it comes with is crap.

Also a probe thermometer to check internal food
temperature is essential.

A large roll of aluminum foil to line the water pan comes in handy for cleanup.

What to cook? How much time do you have? Shocked
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BUGSnBBQ
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PostPosted: Wed Nov 28 12 6:27 am    Post subject: Reply with quote

Congrats on your new WSM and welcome to the Ring! I got one about a year ago and love it. I would get some chicken quarters for your first cook. They're cheap and hard to screw up.
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Big Ron
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Joined: 30 Jan 2007
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PostPosted: Wed Nov 28 12 6:41 am    Post subject: Reply with quote

Welcome and congrats on your purchase. Enjoy!
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BigPhil32
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Joined: 05 Dec 2009
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PostPosted: Wed Nov 28 12 6:41 am    Post subject: Reply with quote

Congrats and jealous of your purchase....the 22.5 WSM is still on my list!!! Ditto what they said...stick to chicken and cook to internal temperatures instead of hours/per pound. Good luck and post photos!
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bigfoote
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Joined: 02 Aug 2010
Posts: 84
Location: Hot Springs Village, AR

PostPosted: Wed Nov 28 12 6:47 am    Post subject: Reply with quote

I would recommend a digital thermometer that has two probes. One for the grill, and one for the meat. (If only one probe, the internal temp is very important.) As far as the meat, I would recommend reading the forum and looking at some of the more detailed smokes. Smoking is easy...good smoking is a little harder. Low and slow. Good luck.
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Skoorbnut



Joined: 26 Nov 2012
Posts: 19
Location: Southern Maryland

PostPosted: Wed Nov 28 12 7:33 am    Post subject: Reply with quote

I'll add a thermometer to the list. Hard to figure out which ones are accurate.

I'll also have to find some wood chunks for smoking before this weekend. Might just buy pre packaged until I can find a good place to buy in larger qty.

Believe me I've been all over the forums looking for ideas. I want to make some fattys, and butts and briskets!! I'll probably start with chicken though.
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BluDawg
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Joined: 30 Jul 2009
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Location: Jonesboro,Tx.

PostPosted: Wed Nov 28 12 7:43 am    Post subject: Reply with quote

Build a Fire, Crack a Cold one, Pull up a seat and order pizza Razz
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Skidder
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Joined: 10 Feb 2008
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PostPosted: Wed Nov 28 12 8:01 am    Post subject: Reply with quote

My advice would be to read here and all your questions will be answered.
http://www.virtualweberbullet.com/
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bigfoote
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Joined: 02 Aug 2010
Posts: 84
Location: Hot Springs Village, AR

PostPosted: Wed Nov 28 12 8:28 am    Post subject: Reply with quote

Here is a link you will find informative about Boston butts

http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html

And here is one on brisket

http://www.amazingribs.com/recipes/beef/texas_brisket.html

There are lots of variations, but these will help you on the basics. They also talk about thermometers.
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RollinontheRvr
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Joined: 03 Oct 2010
Posts: 641
Location: Portland, Oregon

PostPosted: Wed Nov 28 12 9:47 am    Post subject: Reply with quote

Welcome to the Ring and also congrat's on starting down the path to insanity...hahahaha

Chicken is a good start but keep your smoke light so as not to over "smoke" your bird. My experience has been that chicken absorbs smoke really well and if the smoke is too heavy your bird will be way too smoky IMO.

Also...just remember, you started this so hang on. You will do chicken and then get bored with it and move on to ribs, then brisket, then pork butte then, then, then. It never ends... Shocked

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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Wed Nov 28 12 10:09 am    Post subject: Reply with quote

I always suggest sausage for a first cook.
Get the cooker seasoned, then refuel. And your off to the races. Sausage IMO does not need to be probed for temps, it is something that can be done by looks and feel.
MOINKS, or some sort of meat ball wrapped in bacon will also be pretty forgiving.

One thing to remember this is not a hard and fast science, but rather an art form. Times and temperatures are only guidelines. If you find that your feeling like something isnt right, just ask, but remember not any 2 pieces of meat are exactly the same.
There are many here that cook by temp and many that cook by feel and look. So you will receive varied answers and advice.
Best of all even bad results are edible most times. Wink
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Rare Breed
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Joined: 02 Jun 2009
Posts: 619
Location: Fredericksburg, Va

PostPosted: Wed Nov 28 12 8:12 pm    Post subject: Reply with quote

Skoorbnut, I am not sure where you are located but wanted to let you know that the True Value store in Leonardtown usually has a pretty good selection of accessories, charcoal, wood, etc... Everytime I am in the area I stop in and browse. Everyone has given you great advice, I have three WSM's and have the BBQ Guru Digi Q temp controller on two of them, they work very well for controlling pit temperature and also come with a meat probe, I do not use the meat probe but it is there if you want it. Good luck.
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matthhi
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Joined: 09 Jan 2011
Posts: 30

PostPosted: Wed Nov 28 12 10:07 pm    Post subject: Reply with quote

wait until your fire is burning clean thin blue smoke not thick white smoke
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Wed Nov 28 12 10:24 pm    Post subject: Reply with quote

Welcome aboard Skoorbnut and congrats on the bullet.
All great info above.
Take a look at the Char Griller branded Maverick and save $20 for beer or groceries.
http://www.chargriller.com/index.php?keyword=thermometer&Search=Search&Itemid=1&option=com_virtuemart&page=shop.browse
Take plenty of pics, cause we love em.
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Shaymus
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Joined: 04 Apr 2006
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Location: Boone NC

PostPosted: Thu Nov 29 12 7:00 am    Post subject: Reply with quote

Congrats and welcome to the ring. I would start with a butt cause they are very forgiving as long as you have the time.
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Skoorbnut



Joined: 26 Nov 2012
Posts: 19
Location: Southern Maryland

PostPosted: Thu Nov 29 12 7:25 am    Post subject: Reply with quote

Rarebreed thanks for the suggestions. I picked up some duraflame hardwood briquets, and some chunk pecan and cherry in bags. Also picked up a chimney and utensils but I couldnt find a dual probe thermometer locally.

I'll do some googling and use the Weber thermometer in the lid for this weekend.

Man, I can wait to fire it up!
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Hookin' Bull



Joined: 08 Mar 2010
Posts: 11

PostPosted: Thu Nov 29 12 8:07 am    Post subject: Reply with quote

I would have to recommend a pork butt for the first cook. Very forgiving as far as temp control and easy on the wallet as well. And then...there's more to share! Very Happy
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Rare Breed
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Joined: 02 Jun 2009
Posts: 619
Location: Fredericksburg, Va

PostPosted: Thu Nov 29 12 10:02 am    Post subject: Reply with quote

No problem, this is the best place that I know of to learn, I have learned a tremendous amount here. There are also alot of great advertisers here, Big Ron has great products, Therma Pen(is a must in my opinion) and I think Freds Music and BBQ advertises here, he has everything you need and usually next day delivery to us. And Butchers BBQ, I just received some rub and a cool knife from him today, I think his Premium rub and Blues Hog sauce turns out the best ribs.
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