I know when I do a brisket or pork shoulder for bbq sandwiches, I have metal bowl that sits below the meat rack and periodically i will add just a little water and If i dont the meat drippings fall into the bowl thus adding its own mosture. It makes it tender and the meat just falls apart after about 5 hours
39 replies [Last post]
Mon, 2007-10-08 19:42#11
Mon, 2007-10-08 20:51#12
Besides making me hungry you all have given me alot to think about
Mon, 2007-10-08 21:06#13
Are you planning on doing primarly jerky or are you going to try and do little of everything
Tue, 2007-10-09 06:15#14
I'll want to do a little of everything.
Tue, 2007-10-09 20:31#15
well, I guess best of luck to you whatever route you decide on, If you have any other questions pm me and I'll do my best to help. The only advice i have for now is go charcoal its cheap and easy not to mention meat always tastes better over a real fire
Mon, 2007-10-15 23:48#16
So did you decide on a smoker Red? Which one?
Tue, 2007-10-16 06:21#17
I did I figured because I was just starting out and learning the basics I would start with a basic charcoal setup. My decision was helped along by finding one at Home Depot for $38
Plan on trying it out this weekend. I may be asking for smoking tips in the near future
Tue, 2007-10-16 20:41#18
good choice red, im not sure if I mentiioned before use the lil cheif smoking chips(walmart $1.25) they almost look like saw dust. you dont have to soak them in water or anything. Let me know if you have any questions
Tue, 2007-10-16 22:46#19
Thanks for the help.
I read somewhere that you should wrap the chips in foil. Is that necessary
How long do you let different types of meat cook?
Wed, 2007-10-17 18:10#20
toss em right on the coals boss, as far as cook time goes it varies by what Im doing(jerky, roast, fish, ect). my pulled pork usually goes at least 8 hours at about 195 degrees. while I can usually do jerky in half hour sets. let me know what your looking to do and maybe i can be a little more precise. good luck