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Newbie question...

post #1 of 17
Thread Starter 

Just starting as many of you know into smoking using a uds I built.

I didnt do so good on my first butt as many as you know. I havent posted but did another one before vacation and it turned out great.

Now I have an itch to do something on the smoker tomorrow. I havent planned well, as I was going to do ribs but to cheap to pay $5 lb for bb ribs at local market. Wife is tired of brisket as we had it in Dallas on vacation via green egg at my bro's house. I have an itch so what can I smoke without a lot of prep tomorrow? I thought about a whole chicken but I need to brine and no chicken in house, church in morning so I need something easy to try yet something to satisfy my "itch" to smoke.


Any suggestions for a newbie to smoke tomorrow? or just plan better?


post #2 of 17

onn the way home from church pick up a chicken.  I dont brine or foil mine and they turn out just fine.  I put a rub on them and just throw them in,  they dont take too awfully long.

post #3 of 17
Thread Starter 



mind me asking temp, wood and rub you use? I was planning on cherry for chicken.  But being newbie still learning rubs, temps, woods etc.

Thanks for your suggestion.

post #4 of 17

I like to use apple or cherry for chicken but don't go over board  chicken absorbs smoke fast.... I like to do them at high temp around 325 to get a nice crisp skin...  As far as rub do salt,pepper,garlic, good luck

post #5 of 17

Boneless skinless chicken breasts are quick and easy http://www.smokingmeatforums.com/t/110156/bacon-wrapped-cordon-bleu-with-q-view these went together in a snap and didn't take more than 1 1/2- 2 hours. A fatty is always good in a pinch and again you'll probably be under 2 hours of cook time. Just pick up some ground beef and your favorite mix ins http://www.smokingmeatforums.com/t/109140/western-bacon-cheeseburger-fatty-with-mega-q-view. Good luck and take lots of pics!

post #6 of 17

Beer can chicken!


Don't need to brine.


Inject with butter & chicken broth, rub with olive oil & Montreal Chicken seasoning.


Put Montreal Chicken seasoning in the beer & smoke at 325.


Don't forget to put a lime or onion or something in the neck so the steam from the beer won't escape.


We like to sit it in a pan & as the pan fills up with juice we use that to baste the chicken with.

post #7 of 17

I do mine slow and low, 225-250,  usually apple wood, but recently discovered hickory is good as well.  bring up to 175 in the thigh.  at low temp plan on at least a 3-4 hrs depending on size of the bird.

post #8 of 17

Chicken is good but I like to put Lemon pepper on my chicken and no bbq sauce...you can spatchcock it for a quicker smoke if you are not going to brine it...and a fattie is good anytime...and any meal.

post #9 of 17
Thread Starter 

First to all who posted ( and to those who didn't) this is a GREAT forum of people. So willing and wanting to help especially newbies. You guys rock, I just hope I can repay all of you somehow someway someday with something that helps you all.  Thank you again!!


Second, I went to Wallyworld today to buy a whole chicken and guess what I saw? Ribs at $3.48 a pd. so I bought 2 slabs. So after all this I am back to where I wanted to be today, doing ribs. I am going to do the 2-2-1 method and have apple juice to either spray or put in the foil stage.  I will take pics and post.


Once again many many thanks to a great group of bbq'ers. I am proud to be a member here.



post #10 of 17

Sounds great Bill!


Looking forward to your Q-view!

post #11 of 17
Thread Starter 


post #12 of 17

there you go! great looking ribs


post #13 of 17

lookin good

post #14 of 17

Looks good!


Good luck and good smoking.

post #15 of 17

Looks like everything came together for you.

post #16 of 17

Those are some great looking ribs Bill!



post #17 of 17

Nice lookin Ribs great job

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