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first time smoker

post #1 of 5
Thread Starter 
Like i said this is my first time smoking meats and figured any place where i can get info is a good thing. I recently bought a big chief and cant wait to start making meats and jerky. Im prolly gonna try to locate some pork bellies the next few days and start off smoking bacon. Any tips?

I had a question if i could do half a pan apple and half a pan of maple? Would it work? Or is there a way to accomplish this?
post #2 of 5

Welcome to SMF!


Personally I would start with a pork butt and probe thermometer and observe how your smoker operates. Pork Butts are very forgiving and normally turn out really well (perfect for a test run). Use the search bar and search for rub recipes, tutorials, cooking temps etc.

post #3 of 5
Like woodcutter said, I'd start with a butt at maybe some chicken parts or a whole chicken. Those are pretty inexpensive and hard to mess up.

Welcome to SMF
post #4 of 5

welcome1.gifto SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

Would you do us a favor and update your profile to include your location, Thanks!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

post #5 of 5

here is pops brine for brining the belly for bacon.

A lot of us use this A-maze-n smoker for adding smoke. One of our members makes and sell them. It works Great !!!


 The Maverick works great . One probe goes into the meat. the other in the smoker next to the meat.

Chicken is a good for a first time smoke. Here is Chef JJ's brine. icon14.gif (its Great. give it a try)


  Measure the Temp in the thickest part of the Breast and Thigh, 165* and 175*F respectively.   . If the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin. As far as timing goes, at 250* to 275*F you can figure 20-30 minutes per pound but go buy Internal Temps (IT).


Families Favorite Brine


1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix


1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional


Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...


Bubba Chix Rub


1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme


Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1teaspoon if less heat is desired.


 Hope this helps you some.

And welcome1.gif to SMF

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