Smoked For The First Time

[cack]

My neighbor had a yard sale this weekend and had a Brinkmann stacked smoker he used twice for $25. Did some BBQ chicken and it was amazing.

Ran into a little bump around the 2 hour mark. Coals cooled off.

[WayzUp]

My brother brought some smoked salmon on the skin to our family vacation this summer & it was damn near addicting...so much so I have thought several times of looking into it myself - would love to hear some insight on what it takes & some tips and tricks cuz if it's that affordable, I'm in. I thought smokers were upwards of $200 or something...is that brand new, top of the line or something or did you just get a sweet deal?

[Sweet Pea]

You can use a regular grill to smoke. Me and a buddy did some ribs friday nite and they were stupid good

[d20636]

Ahh - was going to ask if you inhaled :lol:

I always do a couple of turkey breasts for Thanksgiving, and briskets Texas style in the winter (a taste acquired from my days in San Angelo TX - mesquite plus a lot of mesquite, with a bit of mesquite thrown in), as well as the standard butts/ribs/chicken.

Don't forget some other uses - homemade chipotles are awesome - I've smoked both jalapenos and cayennes. :thumbsup:

[gameCOCKadoodle]

Oops, wrong forum...
Right thread..wrong forum..

[SAETerrier]

I did some smoking this weekend myself. I use a SmokeVault. Did a 13 lb beef brisket, marinated it 24 hours starting Friday night, Put it on the smoker Saturday night and went 'low and slow' for an 18 hour smoke. Also created my own brisket sauce and it was money. First time I smoked chicken was about a month ago. I did some 'competition' boneless chicken thighs and it required a lot more work, but they were incredible.

[cack]

When you smoke. Do you put any water in the pan? I figure I should probably just take the pan out, or put some water in it to add moisture. The Chicken definitely didn't come out dry, but I've heard that's what you're supposed to do?

[cack]

My brother brought some smoked salmon on the skin to our family vacation this summer & it was damn near addicting...so much so I have thought several times of looking into it myself - would love to hear some insight on what it takes & some tips and tricks cuz if it's that affordable, I'm in. I thought smokers were upwards of $200 or something...is that brand new, top of the line or something or did you just get a sweet deal?

I got a really good deal. You can find a good beginners smoker from $150-$250. They're all about the same size. Just depends on what look you want.

Right now grills will be hitting the sales, so keep your eyes peeled.

[GarnetGoggles08]

Disappointed with the content of this thread.

[d20636]

I use an offset smoker now, but when I used my water smoker, I never used water. Didn't think it brought anything to the game. I did user beer/wine - heard of people using Coke/Dr Pepper too. That and seasonings that were in the marinade (if not simply more marinade) in the pan.

[Travelin]

When I smoked for the first time I didn't get all that high. It was the second, third and fourth time that I really got stoned!:cocky:

[SAETerrier]

When you smoke. Do you put any water in the pan? I figure I should probably just take the pan out, or put some water in it to add moisture. The Chicken definitely didn't come out dry, but I've heard that's what you're supposed to do?

I'm not sure about the Brinkman and how it's set up, but I definitely put water in the pan to add some moisture. Also use wood chips instead of coals. This is how I have it set up:

http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash2/69753_526613750201_54001341_31021128_8248388_n.jpg

[cack]

I'm not sure about the Brinkman and how it's set up, but I definitely put water in the pan to add some moisture. Also use wood chips instead of coals. This is how I have it set up:

http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash2/69753_526613750201_54001341_31021128_8248388_n.jpg

That's the basic look of mine as well. What do you have for the fire? Is it a gas burner?

[SAETerrier]

That's the basic look of mine as well. What do you have for the fire? Is it a gas burner?

Yeah

[The Yancey]

Cack, I like those stacked ones. Get the right amount of coals and liquid down and you can load up your meats before bed and have a perfectly smoked repast waiting your awakening. Do not worry about the coals cooling. Smoking does not work when the temps go over 225. Ideally keep the temp between 165 and 200. Resist the temptation to use too much wood too. No one likes biting into lumber. Experiment with various woods. Choose different liquids too. One of my fav things to do on those is a whole turkey breast. Run seasoned butter all under the skin, inject a fatty spiced marinade through the meat, add white wine and spices to the liquid, and use a mix of alder, maple, and apple wood chips with just about 15% of hickory for the smoke.

[Emery]

Big Green Egg...amazing.

[RoosterBooster]

When you smoke. Do you put any water in the pan? I figure I should probably just take the pan out, or put some water in it to add moisture. The Chicken definitely didn't come out dry, but I've heard that's what you're supposed to do?

Chicken you don't need water. I use water (actually half marinade/half water) for ribs and butts. If you get some pellets or dust and put in the bottom, you can also put ice in your pan and cold smoke fish or cheese.

[cack]

Do y'all suggest chips in the coals or above them in a pan?

[cack]

Cack, I like those stacked ones. Get the right amount of coals and liquid down and you can load up your meats before bed and have a perfectly smoked repast waiting your awakening. Do not worry about the coals cooling. Smoking does not work when the temps go over 225. Ideally keep the temp between 165 and 200. Resist the temptation to use too much wood too. No one likes biting into lumber. Experiment with various woods. Choose different liquids too. One of my fav things to do on those is a whole turkey breast. Run seasoned butter all under the skin, inject a fatty spiced marinade through the meat, add white wine and spices to the liquid, and use a mix of alder, maple, and apple wood chips with just about 15% of hickory for the smoke.

I was trying to get the chicken to 180 but it all but stopped around 154.

[eaglegolf018]

I recommend smoking a brisket. If you can ever find one around here because most stores never sale them. Mostly in Texas. But we did one a while back and it was amazing. Ate off of it for days.

[cack]

Another question ... with it cooking slower. Does it matter if food is on the top or bottom rack? Like in the picture above, do you need to rotate the meat from top to bottom?

[KSGamecock11]

Don't do it again and for god's sake don't buy a pack. It's addictive as hell.

[ucan'tlickourcocks]

THIS THREAD IS GIVING ME THE MUNCHIES! :lol: