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First experience smoking food-what to make?

y
yoful Jun 14, 2008 05:44 AM

Well I am very excited-for my birthday- I got a weber smokey mountain smoker(I think only fellow chowhounds know how exciting this gift could be). I have limited experience with smoking (ie-non at all) and am wondering what would be a great first food to start with. We have cherry wood chunks and am hoping to find something we have a good success with the first time out. I need to act fast. I have to run to the store to get some meat to have tonight!!! I know it needs to sit in rub for awhile!! Thanks for your help!!!!

  1. d
    Deborah Jun 14, 2008 02:42 PM

    We use a big green egg and love it! Make sure your pork reaches a temperature of at least 190 degrees to 195 degrees.

    We use cherry wood chunks all the time. Soak them in water overnight (if possible). We add about 3 chunks at the beginning of cooking and depending on the length of time we are smoking, might add a few after 5 hours or so. We always keep a little black book updated with what we have smoked, how long it took etc....Great reference. Good luck and have fun!

    2 Replies
    1. re: Deborah
      pikawicca Jun 14, 2008 03:18 PM

      Even the US government doesn't advocate cooking pork to that temp -- that is seriously overcooked. Cook it to 155, then let it rest 20-30 minutes before carving; the temp will continue to rise.

      1. re: pikawicca
        King of Northern Blvd Jun 14, 2008 04:45 PM

        If they are talking about BBQ pork such as a Butt you want it to be @190 to be able to "pull". That's Low and Slow of course.

    2. pikawicca Jun 14, 2008 02:24 PM

      We had a smoked chicken for dinner last night, and it was delicious. Just stuff a few fresh herbs in the cavity, salt and pepper and throw on breast side down. About halfway through cooking time, flip to breast side up. 10-15 minutes before it's done, brush with a barbecue sauce, if you like. Let rest 15 minutes before carving.

      1. p
        paul balbin Jun 14, 2008 02:20 PM

        Ribs are hard to beat. You can put the rub on just before you put them in the smoker.
        I give mine 5 to 6 hours at 190 degrees. I would suggest one handfull of cherry the
        first time. They are ready when the meat pulls back from the bone ends about a half
        of an inch and you can rotate the bone and pull it out. Don't open the smoker unless
        you need to add charcoal. Mine has an electric element so I don't have to open it at
        all. Good Luck.

        1. alliedawn_98 Jun 14, 2008 07:11 AM

          I recommend starting with a boston butt as it seems to be one of the most forgiving meats. On our first run with the SNP, we did a boston butt, chicken, and fattie (ground sausage made into a loaf with cheese or whatever you like in the center). We used too much smoke so it wasn't great. lol Wish you much success!

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