smoker

[tupacboy]

anyone own a smoker?

thinking about getting one...

any do's don't?

[mechmike0034]

Here's a start: http://www.deejayssmokepit.net/SmokingMeatGuide.htm

[Yossarian]

do's

make sure the wood you're using is cut small enough to fit in it
pay attention to which way the wind blows where ever you're going to have your smoker.

don't's
cook too little, you're neighbors will want some after smelling it for 6+ hours...

[Prngr44]

Here's a start: http://www.deejayssmokepit.net/SmokingMeatGuide.htm

Nice link. The doc could use some editing (pet peeve) but very informative.

I have the Masterbuilt electric. Works well for me. I think I'd rather do a charcoal sidebox horizontal but with two very little kids running out to check temp/add fuel over a 6-8 hour smoke isn't going to work for me. I also have family with fruit trees so my smoking wood is basically in infinite supply for me.

I'm planning on doing a large leg of lamb this weekend.

[Jah Rulez]

A good thermometer will help you keep the temps in the 225-275 range. Simply by adjusting the vents.

When the meat reaches it's required internal temperature wrap in heavy duty foil and let rest.

Google whatever piece of meat you are smoking to see optimum rest times.

Don't be afraid to experiment. I've burned/ruined lots of food before I got pretty good at it.

[VTGreg]

I just recently picked up a Weber Smokey Mountain smoker. It has a thermometer integrated and was pretty easy to setup and use. Haven't been able to experiment too much but the one don't I've read about is don't check the meat too often. Every time you take the lid off, add 15 minutes to your cooking time.

This smoker also had a guide with all sorts of cook times for various types of food from ribs to roasts and fish.

Enjoy!

[Showtime]

dont oversmoke it. i don't know the technique involved with smoking. a neighbor had one and would bring duck was too smoked to eat. he eventually figured out less is more, but i can still smell it.

[VTGreg]

dont oversmoke it. i don't know the technique involved with smoking. a neighbor had one and would bring duck was too smoked to eat. he eventually figured out less is more, but i can still smell it.

Some meats are easier to oversmoke than others. I don't think there is any way to oversmoke a brisket or a pork shoulder before it finishes cooking but some fish or chicken is a completely different story.

I'd say start with a smoking cookbook and then adjust accordingly based on how the food turns out.