All this talk about smoking your food…

[lil charlie]

I have wanted to learn how to smoke food for a while now. Can you guys tell me what kind of rig is good for a newbie, electric vs. Charcoal? Stack vs. Barrel? What kind of wood chips work best with which kids of meat? Got any tips or videos I can watch. I love me some BBQ and now that I live in Texas I think it is bout time I learn how to do this.

So many questions that I dont even know where to start.

[GsxrBots]

Just go out to eat. You can't handle it...

[lil charlie]

Just go out to eat. You can't handle it...

Have I told you how much the Lions and Scott Walker suck!

[zukracer]

I have wanted to learn how to smoke food for a while now. Can you guys tell me what kind of rig is good for a newbie, electric vs. Charcoal? Stack vs. Barrel? What kind of wood chips work best with which kids of meat? Got any tips or videos I can watch. I love me some BBQ and now that I live in Texas I think it is bout time I learn how to do this.

So many questions that I dont even know where to start.

ugghhh... you are in Tejas ... I dont think they sell electric

Lots of choices when you get into it and most folks will take some time to find the "right formula" for their taste. I would suggest checking out the local places that actually smoke their own meats, see what type of setup they use and maybe ask to talk to their chef. He's not going to tell you their secret sauce or rub but probably can explain some of the differences. I found I learned a TON when I went to a BBQ competition. Just about everything you would never want to know is there and those folks usually have plenty of time while things are cooking to pontificate about the finer points

[GsxrBots]

I hope you get e-coli and spend the next few weeks in the crapper...

You can pick on my Lions all you want, but Scott Walker is my hero..

[Blanca BusaLess]

Start with a new 1.25, break it up carefully and place inside. Roll neatly and...oh I just saw it says food and not.....






For first time just don't go crazy on $. Go to home depot and get a $50 smoker. Your cooking the meat from indirect super low heat with smoke to flavor it. Temps under 200 are mostly used for long periods of time. If done right you wind up with tender vittles and not jerky
I used to really like apple woods chips in mine when I did pork and beef. It's really easy. Preparation of the product your smoking is key. A good soak or rub will be nice. Some use a water pot over the coals to create steam and keep meat moist, others don't. It's like moonshine, no recipe just ole fashioned know how. Lastly you should season your smoker with a few meatless cooks before actually cooking anything. This will help first few batches come out better.

[GsxrBots]

It's like moonshine, no recipe just ole fashioned know how.

I say screw it! Make moonshine!!!!!

[Blanca BusaLess]

Charlie allow me to assist you in making sure Bots stays out of your thread.

[lil charlie]

[GsxrBots]

[Dan]

I have wanted to learn how to smoke food for a while now. Can you guys tell me what kind of rig is good for a newbie, electric vs. Charcoal? Stack vs. Barrel? What kind of wood chips work best with which kids of meat? Got any tips or videos I can watch. I love me some BBQ and now that I live in Texas I think it is bout time I learn how to do this.

So many questions that I dont even know where to start.

I've never smoked or grilled with anything except wood/briquettes so I'm not going to be able to compare to electric grills, sorry. I'm a big fan of ceramic grills. It can be used as a smoker or grill, holds it's temp amazing well, doesn't require that much charcoal to run and once you get the temperature stabilized it requires very little attention. I still have an offset smoker that I use from time to time or for special things (salmon is the bomb on the offset smoker) but my go to is now a Primo Oval ceramic grill.

If you get a chance, check out [url]http://primogrillforum.com/[/URL]. There are lots of articles on grilling techniques and recipes.

[StromBusa]

Check these out, Hickory on a brinkman

[StromBusa]

These are our "Slim Jims" we also do cheese, sausage, fish etc.. in a shed that looks like an outhouse, we use the Brinkman with pans with lids of Hickory, Cherry, apple blends depending. Run two thermometers (internal and external) with alarms.


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[Schexy1]

If you are really serious about learning be prepared to spend alot of money and time to get it right. Just remember right is a personnal choice and only you will know when you get there.

Just start experimenting with meats, seasoning, woods/charchoal and grills/smokers.

[Dan]

If you are really serious about learning be prepared to spend alot of money and time to get it right. Just remember right is a personnal choice and only you will know when you get there.

Just start experimenting with meats, seasoning, woods/charchoal and grills/smokers.

..and beer.

[StromBusa]

..and beer.

Yes, Beer is the critical ingredient

[Schexy1]

..and beer.

Standing over a grill with a frozen or fruity drink could result in your grilling license getting revoked.

[lil charlie]

I grill all kinds of stuff, and its always with beer! I've just never smoked anything....other than this fool who jacked my bike when I was 12.

[Dan]

These are our "Slim Jims" we also do cheese, sausage, fish etc.. in a shed that looks like an outhouse, we use the Brinkman with pans with lids of Hickory, Cherry, apple blends depending. Run two thermometers (internal and external) with alarms.


Pic won't load..

You wouldn't happen to have plans would you? I've been wanting to build a smokehouse.

[lil charlie]

So what you guys are saying is that electric is cheating?