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Jun 14, 2008 05:44 AM

First experience smoking food-what to make?

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!!!!

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  1. 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!

    1. 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. 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. 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

            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

              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.