Hello and new to smoking

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rico13gt

Fire Starter
Original poster
Jan 3, 2013
59
10
Wisconsin
Hey everyone. I just purchased my first smoker, smoke hollow 44" dual burner. I have grilled my whole life and want to take it to the next level. I am challenging myself right off the bat by smoking a ham and pork loin for a late family Xmas. I have been doing a ton of research and working on my smoker. Does anyone have some advice or recipes they could lend to help a newbie out? Thanks
 
Hi Tyler, Since you already have a Roll Call thread started I moved this thread to the "Pork" forum, I think you will get a lot more exposure to your questions here.

What kind of ham are you going to smoke?

Here's a good method from Jeff's newsletter for an already cooked spiral sliced ham:

http://www.smoking-meat.com/november12th-2009-smoking-ham.html

Here's some good reading on pork loins that should tell you all you need to know:

http://www.smokingmeatforums.com/ne...in&resultSortingPreference=relevance&type=all
 
I'm not a ham pro but I have had smoke hollow products before. I had the 30 or 34" LP smoker before. If you have any questions about it, let me know. On mine I had to go through with some high temp gasket maker silicone (I used permatex), I don't know how SMF feels about this but I did it 2 years ago before I even know about this site. The leaking caused some smoke flow and flaring of my chips. This is just an FYI that I can give you. Each smoker will be slightly different off the assembly line so hopefully it doesn't leak as much as mine did.

I recommend with this smoker to get a good maverick thermometer to help meter both the meat temp and the internal smoker temp. Smoke some cheaper cuts first so you can get a feel for temps and get comfortable. I too challenged myself and smoked something big the first time. It was good, but not great. I think everyone can agree with me that smoking is an art and your next batch of meat will progressively get better as you and your smoker build some strong chemistry creating a tight bond that only the best kielbasa can break. :)
 
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