First experience smoking food-what to make?

[yoful]

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!!!!

[Deborah]

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!

[pikawicca]

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.

[King of Northern Blvd]

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.

[pikawicca]

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.

[paul balbin]

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.

[alliedawn_98]

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!