new to smoking and just bought a smoker

Discussion in 'General Discussion' started by mrtopos, May 26, 2015.

  1. mrtopos

    mrtopos Newbie

    Hello all,

    I just bought an electric smoker and will be using it on an upcoming weekend.

    I have a few noob questions: Is it fine to smoke many different types of meats at once? I wanted to try a combination (ribs, sausages, turkey drumsticks, slab of bacon, beef, etc.). What would be the best temp/time for all this?

    Also, my smoker does have water pan, but I've heard of people using apple juice instead of water. Does this make a noticeable difference?

    Finally, how do usually soak the wood chips? I've heard that you should soak the smaller ones but leave some of the larger ones unsoaked. Is this true?

    Thank you.
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF glad you joined us. Congrats on the new smoker what model did you get?

    Smoking different meats is fine and many of us do it just remember they won't all cook at the same rate or time. 225 degrees is a good all around temp.

    I don't recommend soaking chips it just means they have to dry out before they can produce smoke.

    Water or sand in the water pan work the best IMHO
  3. mrtopos

    mrtopos Newbie

    I got one of those Masterbuilt electrics.

    I've never heard of using sand in the pan. What does that do?
  4. robcava

    robcava Meat Mopper

    Congrats on the new smoker! This is a great hobby...the only downside is you will need to add extra couple of miles to the morning jog to make up for eating all of the delicious food you will be making. The sand in the pan acts like a heat sink and helps stabilize the temp, distribute it more evenly, and helps the smoker recover temp quicker after you open it. I guess there is some debate on whether water in the pan serves just those purposes or helps keep the smoker more humid so meat doesn't dry out. I"ve run my smokers with and without water and had nice moist end results in both cases, so I have no clue if it helps or not. It definitely can't hurt.
  5. mrtopos

    mrtopos Newbie

    Thanks all for the replies. So 225 sounds like a good temperature, what about the time?

    Right now, I plan on making some ribs, turkey drumsticks, slab of bacon, some type of sausage, some type of beef (maybe a corned beef if i can find it), a few hamburger patties just for the heck of it and then I'll fill any empty spaces with with chicken wings.

    My smoker doesn't have window so I can't see it while it's cooking, and I've been told you shouldn't open the smoker until everything is done cooking.
  6. robcava

    robcava Meat Mopper

    I would practice a bit and learn your smoker before dooms so many different meats at once.. With all that, you will be opening that smoker constantly. Burgers maybe 1,5 hours at 225, ribs backs or st Louis/spare? Using 3-2-1 or uncoiled? Are you brining the turkey legs? Those maybe 4 or 5 hours.
    Honestly you would probably be more successful picking one or two things and get to know your smoker- how does load affect it, bottom vs top of smoker has hot spots. So on and so forth. Depending on a lot of things, you can crank out some tasty foods in the same smoke, or it could not go very well. Start simple and work up to the epic mix you suggest once you really know your grill. Or do them in separate batches starting a day ahead and heat stuff up.
  7. robcava

    robcava Meat Mopper

    I've been doing this more than 20 years and the list of stuff you gave would intimidate me in a single smoke
  8. stickyfingers

    stickyfingers Smoking Fanatic

    Ya, as the others have said- I would recommend picking one cut of meat and trying it out with just immediate family as tasters ....and pizza as a back up! Working your way through the different cuts then trying all at once.
  9. mrtopos

    mrtopos Newbie

    Alright, I will be a little less ambitious for my first time. I'll go with ribs and then just a few sausages and/or chicken wings.

Share This Page