HELP ME! I want to learn...

[monsterbuck07]

how to smoke (meat that is) just about anything! I want to learn how to do it from start to finish...what should I do to prep it and do while cooking, how long, best marinade etc. I know some of you guys are really good so please clue me in. I am good at cooking steaks and burgers but I just cant see me paying good money to screw it up. Help me out fellas! Thanks!

 

[deerjackie]

do you have a slow cooker?

 

[deerjackie]

http://wyntk.us/pulled-pork-barbecue

 

[deerjackie]

follow directions to the T. You might want to inject with Dr.pepper and some rubb you used the night before. smoke in tin turkey pan,it acts as a water pan.use the whole can of dr pepper on a 8-10 lb butt.

 

[monsterbuck07]

yes I have a big slow cooker....I have all the tools and gadgets just not the know how...

 

[fishboy1]

Start with something cheap and easy. Work your way up from there.

Smoked hot wings.

Pack o chicken wings.
Jug o Lousiana hot sauce (no preservatives)

Put wings in large ziptop bag. Dump in a bout half a big bottle of hot sauce and shake bag to coat evenly. Stick in fridge for min 2 hours or overnight. The longer you marinate the deeper the flavor.

Get smoker up and rolling. Add oak, cherry, pecan, or poplar wood for smoke. MAKE SURE YOUR SMOKE WOOD IS SEASONED ! Green wood will make it taste like you cooked it over a burning tire.
Skip the mesquite, too strong for smoked hot wings. Hickory is ok, but don't use much as it will over power the flavor.

Smoke for approx 3 hours basting with additional sauce 1x or more often for hotter wings.

If you want to bring the spicy heat down a little, mix the hot sauce with half a stick of melted butter prior to marinating. Clarified butter works best but regular butter is fine.

Keys to good smoking.
#1. Control your temp
#2. Clean seasoned HARD wood varieties. NO soft woods and NO green wood for smoking.
#3. get a meat thermometer and a kitchen timer for accurate results.
#4. use good quality ingredients. Mix your own rubs leaving out the MSG and preservatives. You will be surprised how good YOUR rubs will taste compared to commercial mixes.
#5. Allow meat to come up toward room temp before putting on smoker. Use care not to allow it to spoil, but plopping a big hunk of icy cold meat in the smoker will get you a dry chewy exterior and an undercooked interior. I try to give my shoulders 30-60 minutes at room temp (from the fridge) before putting on the smoker. Use that time to get your smoker up to temp and some smoke rolling.

 

[DntBrnDPig]

Are you sure you want to? It's a lot of work but once you start its really an addiction.

Chicken Wings, chickens, ribs take a little less time to cook. But pork butts are really forgiving due to the amount of fat in them.

thesmokering.com is a really good resource. So is google.

Good luck. Let us know if you have any specific questions.

 

[rabbit hunter]

Get yourself a Big Green Egg, and the rest will come naturally. You must develop a taste for beer if you don't have one already, lol

 

[tnfirefighter]

Sweet and Spicy smoked wings
Ingredients
2 1/2 tablespoons black pepper
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon season salt
5lbs chicken wings
1/2 cup honey
1/2 cup spicy bbq sauce
3 tablespoons apple juice

1 In a small bowl mix the black pepper, onion powder, chili powder, garlic powder, and season salt.
Put the rub in a marinator or ziploc bag place wings in bag and shake let marinate for min of 30 minutes

Get your smoker ready try to keep it at 225. I use apple wood and have used hickory also.

Put your wings in the smoker cook for 30-40 mins, turn the wings and let cook for 30-40 mins.

While wings are cooking, mix honey, bbq sauce and apple juice in a small pot cook over med heat until slight boil.

Remove wings from smoker and place in one of those throw away aluminum pans I use 2 of em. Pour sauce over wings toss wings to evenly coat.

Put wings in smoker for 30 mins.

Remove wings from smoker, grab cold beer from fridge and enjoy! LOL

 

[BIGB]

time and temperature are the most important things to remember, everything else can have a little give to it. internal thermometers are a must to keep from getting anyone sick. Cook it slow and use hickory.

 

[BIGB]

sorry about the huge pic. but there are 3 chickens and a butt and a picnic and a meatloaf in there notice the wire to the electronic thermometer.

 

[volsgo1]

Beer you will need BEER

 

[GRAMPS]

I have a smoker like the red smoker in Buck Nekid's picture. But, I do put the charocoal inside the smoker. I have tried all kinds of wood, but like hickory the best.

I also use a lot of rub, putting a thick coating on my meat and letting it sit in the fridge all night before smoking.

 

[basset]

Cook slowly, very slowly, and don't let it dry out. Everything else is details.