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Location: Eatonville, Wa
Joined: 08/26/2007
Posts: 610
Smoker info

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

redrider's picture
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Location: NE Kansas
Joined: 03/20/2006
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Smoker info

Besides making me hungry you all have given me alot to think about Think

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Location: Eatonville, Wa
Joined: 08/26/2007
Posts: 610
Smoker info

Are you planning on doing primarly jerky or are you going to try and do little of everything

redrider's picture
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Location: NE Kansas
Joined: 03/20/2006
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Smoker info

I'll want to do a little of everything.

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Location: Eatonville, Wa
Joined: 08/26/2007
Posts: 610
Smoker info

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

cowgal's picture
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Location: Colorado
Joined: 03/10/2002
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Smoker info

So did you decide on a smoker Red? Which one?

redrider's picture
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Location: NE Kansas
Joined: 03/20/2006
Posts: 2603
Smoker info

I did Yes 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 Big smile
http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeI...
Plan on trying it out this weekend. I may be asking for smoking tips in the near future lol

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Location: Eatonville, Wa
Joined: 08/26/2007
Posts: 610
Smoker info

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

redrider's picture
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Location: NE Kansas
Joined: 03/20/2006
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Smoker info

Thanks for the help.
I read somewhere that you should wrap the chips in foil. Is that necessary Think
How long do you let different types of meat cook?

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Location: Eatonville, Wa
Joined: 08/26/2007
Posts: 610
Smoker info

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

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