im as new as you can get

Discussion in 'Roll Call' started by torence20, Nov 30, 2015.

  1. torence20

    torence20 Newbie

    hey guys not only am i new to the forum but i have never smoked a single thing in my life nor have i tried, thats about to change.. well im from illinois and i just purchased a masterbuilt 30 lp 2 door smoker after much deliberation and reading i am fully aware of the mods that i will need to do to make it useable i have also purchased a pair of silicone glove some man meat pork shreading claws and a maverick wireless thermometer so once its all thrown off the truck i can start this voyage lol ive been reading so many post i think my eyes are gonna start bleeding. anyone suggest something easy to start off with that will taste amazing? im open to any kind of meat. im hoping if i can make the first one come out pretty good i will stick it out and keep trying knowing there is light at the end of the tunnel
     
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Welcome to SMF,

    Looks like you're ready to rock n' roll. Congrats on the purchase of your new toys.. ahem, tools.

    A pork butt is always a good starter and pretty hard to mess up if you're looking to do a long smoke. Then you can put those bear claws to work!!

    Whatever you choose, good luck, keep us posted with pics! Glad to have you on board.
     
  3. one eyed jack

    one eyed jack Master of the Pit

    Welcome to thew site and to the smoking hobby.  Sounds like your going to be pretty well outfitted once that truck arrives. 

    I usually go with chicken for my first smoke on a new smoker.  Often you early troubles with a new smoker is in keeping temps down.  Chicken is cheap and forgiving and will give you a chance to get to know the smoker,  thermometer and so on with little stress.

    Best luck and enjoy your new smoker.
     
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

  5. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the forum!  Have fun with your new equipment.  I agree with the chicken or pork butt suggestions.  The butt will require a bit of time in the smoker, chicken requires less time but higher temps for a crispy skin.  Either one is a fine choice for a first smoke.

    Mike
     
  6. sawinredneck

    sawinredneck Meat Mopper

    Hard to beat chicken to start with, but this time of year a turkey is worth consideration as well! A buddy showed up last Tuesday (surprise!) with a 12lber, I ran to the store and grabbed a 6lb breast. Stupid easy smoke! He injected them, not needed, foil pans with broth and broth poured inside them and they were done in five hours. Pit temp 250ish and 183-185 internal temp.
    As long as you don't under cook it, it's pretty hard to pull anything off a smoker you can't still eat! Just keep it fun and don't rush anything! That's the hardest thing with smoking, it's done when it's done, not when the guests want to eat it!
     
  7. bauchjw

    bauchjw Master of the Pit

    Welcome! Congrats on new purchase! I recommend pork butt, bone in, because I think it is more forgiving than anything else and gives a huge ego boost. I disagree with chicken/birds. We have too many memories of good or bad bird to not get caught in the experience and they dy up easy. Pork butt with decent rub and finishing sauce is easy on MES and when others taste it they are blown away! Chicken..,well easy to dry out and gave people give u polite smiles. We all smoke for different reasons, but most I know personally honestly just like a craft that makes others happy! Good luck!
     
  8. torence20

    torence20 Newbie

    thanks for all the welcomes, and insight i think i will go with a pork butt for the first shot. any specific rub that is better then the rest?
     
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

  10. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I tried lots of rubs before trying Jeff's rub.  Now it's my go to rub for ribs and butts.

    Mike
     
  11. torence20

    torence20 Newbie

    Looks like I'll be buying Jeff's recipe thanks
     
  12. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Buying Jeff's recipe also supports this forum.  I purchased it as a "thank you"  I didn't really expect that it would become my favorite!

    Mike
     
  13. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Pork butt rubbed with yellow mustard and Jeff's Rub is my my suggestion for your first smoke. Don't know about your neck of the woods but pork butts are about a buck a pound around here, cheaper than chicken, I think.
     
  14. torence20

    torence20 Newbie

    couldnt honestly tell you what they are here lol ive never bought one.. thats about to change tho, and i wasnt aware that would also help the site out i will deff be buying jeffs rub
     
  15. If you want to cook it now and don't have a rub prepared, go with salt, pepper and garlic powder. Equal parts.

    Pork Butt will take longer but really is more forgiving.
     
  16. torence20

    torence20 Newbie

    well i purchased jeffs rub and sauce recipe and also smoking basics 101 the audio so now i just need my stuff to get here and go to the store and get some spices and what not and ill be ready for buiss.
     
  17. torence20,

    Welcome, we all look forward to seeing your smokes good and bad.  Chicken is cheep and quick, butts are more forgiving but require more planning. 

    Whatever you choose relax,have fun and take pictures!

    Teddy
     
  18. mummel

    mummel Master of the Pit

    I second the suggestion of doing a pork butt first.  Hard to screw up!
     
  19. [​IMG]   Good evening and welcome to the forum, from a really nice, sunny day here in East Texas. Lots of great people with tons of information on just about  everything. 

    Gary
     
  20. one eyed jack

    one eyed jack Master of the Pit

    Be aware that the butt smoke is a long term commitment.  They are very forgiving and excellent eating.  I figure 2 hours per pound @ 225* smoker temp,  to cook and have had several go over 2 hours per pound.

    They all stall and the stall can cause a fair amount of stress the first time you experience it.  I remember that the first butt I did an hour into the stall, I started questioning my thermometers, my smoker, and even my sanity before the butt started climbing out of the stall.

    Kick back, relax, and enjoy whatever you decide to try.
     

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