first time on a forum- new to smoking

[allegroc]

Hi all! I've never done one of these online things before so forgive any mistakes please. I'm from Alabama and own a Cookshack electric smoker. Just bought jeff's book and I'm throwing a party soon. I'm doing 1-2-3 ribs, pulled pork, shrimp boil, and wanted to throw some chicken in there. Any suggestions? If I smoke a few whole chickens should I shred or cut up so that it can be served buffet style or on a sandwhich? Sauce? I'll have around 40 hungry people here. I'm looking forward to learning from everyone here on the site! My name is Carol. Thanks!

 

[kathrynn]

to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  Might meet a few neighbors! I am in Madison right next to Huntsville.  We have a group for Alabama Members....would love for you to join us! 

You might want to check out Jeff's Free 5 day E-Course, it has great information to use no matter your skill level!

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

[themule69]

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

 

[seenred]

Welcome to the forums, Carol!  This is a great place to share ideas on our favorite pastimes...smoking and grilling great food!  There are plenty of friendly and knowledgeable people here who really enjoy helping one another.  Any time you need help, just ask and you'll get plenty!

Red

 

[allegroc]

Hi Kat! Nice to meet a neighbor! I'm here in Owens Cross Roads but grew up in South Huntsville...a Grissom graduate! I appreciate your reply. I have to admit...I'm technology challenged!!! So..please hang in there with my while I figure out how to do the images and such. I did read the terms and stuff...wow...people really post vulgar stuff I guess unless you weed it out???!!! so sad...what is this society coming to? I am smoking ribs as of right this second and should be done around 6:30 tonite if Jeff's book and my calculations are correct. If I can figure out how to take the picture and get it on here I will. Sorry...I actually just recently entered the 21st Century and got a new cell phone that I CAN take a picture with!  haha  the guy at T-mobile had never even seen a phone like my old one!! it was 15 years old!!!!

Thank you for your help...I will look into the Alabama forum!

Carol

 

[allegroc]

Hi David!

Thanks for your reply! You are from Arkansas? I have done a lot of business with some folks from that neck of the woods and always wanted to go visit. Us Southerners gotta stick together, right?  Thank you for your tips. I'm smoking some ribs as I'm sitting here typing...can't wait to see if they turn out as good as I hope. I'm doing 2 racks of spare ribs and I'm going to try to do the whole spritz with apple juice thing on one rack and the whole wrap in foil with apple juice on the other and see which my husband prefers. I'm also throwing in some bacon-wrapped cheese stuffed jalapenos in a few hours!!! I look forward to learning lots and lots here...hopefully I will figure out what the heck I'm doing on this computer and learn to post pictures and things too!

 

[mr t 59874]

Welcome Carol, For starting out smoking, you are starting with some mighty good equipment.  It might help in the future if we new which model Cookshack you have.  I personally have an Amerique and a 009-2.

What have you cooked in it so far?

Tom

 

[allegroc]

Hi Red! Ok...I just have to say that I LOVE your image of Rodney on there!!!! Is that from Caddyshack? haha  Thank you for your reply. I'm looking forward to learning my way around an online forum and learning so much more about smokin and grillin!

Carol

 

[allegroc]

Hi Tom...to be honest I will have to go and find what model it is...its pretty old. I got it when I built my house but really haven't used it much since I've been so busy running a business until a month ago. I sold my business and I'm THRILLED to have time to do fun stuff now! Its a really small Cookshack...like I'm doing 2 racks of spare ribs as we speak and they are about 4 lbs a piece. I had to cut them each in half to fit on the two lower shelves and then I'm throwing in some jalapenos stuffed w/cheese and wrapped in bacon here in a few hours. Thanks for your reply! It feels very new to me to do anything online...I'm technology challenged! How long have you been in the "smoking meats world"?

 

[allegroc]

Hi again...It says its a model number 009 on the back...maybe its the same as yours? I doubt it though, you sound much more experienced than I! I did a turkey breast a week ago but I over did with the whole prep I'm afraid. I brined but I also injected??? I think there were pockets in the breast that just tasted too much like the injection seasoning. Live and learn. the meat was tender and juicy though so at least I did something right! Any suggestions on where to find/order different woods?

Carol

 

[mr t 59874]

 Its a really small Cookshack...like I'm doing 2 racks of spare ribs as we speak and they are about 4 lbs a piece. I had to cut them each in half to fit on the two lower shelves and then I'm throwing in some jalapenos stuffed w/cheese and wrapped in bacon here in a few hours. Thanks for your reply! It feels very new to me to do anything online...I'm technology challenged! How long have you been in the "smoking meats world"?

O.K., Are you planning to cook all the food in your first post for your party of 40 using your smoker?  If so, we will have to think about cooking, storing and reheating.  Hopefully you are keeping notes on what you are cooking.  Note the product, weight, start temperature, any thing you did to prep your product such as brining, marinades, cooking temps. Note the type of wood along with the amount and the color along with the density of your smoke.  As you have a Cookshack, you will find that it will take very little wood, normally around two ounces to do your cooks. 

Before you started your ribs, did you foil the smoker box and bottom of the smoker?

The model # should be on the back if not on the front.

Tom

 

[mr t 59874]

Hi again...It says its a model number 009 on the back...maybe its the same as yours? I doubt it though, you sound much more experienced than I! I did a turkey breast a week ago but I over did with the whole prep I'm afraid. I brined but I also injected??? I think there were pockets in the breast that just tasted too much like the injection seasoning. Live and learn. the meat was tender and juicy though so at least I did something right! Any suggestions on where to find/order different woods?

Carol

The 09 will produce some good foods for you, but it would be advised to get a remote thermometer to use with it. You can get one from the following. A-MAZE-N-Products.  Also a small kitchen scale will be handy.  Get one that will read ounces and grams. 

 Your smoker will best use the wood chunks for most applications.  You can find them at W-mart or any of the big box hardware stores. A five pound bag will last for many smokes.

You will find that the 09 will cook in a moist environment due to it's construction, brining poultry is fine, but injecting really isn't necessary.

Tom

Tom

 

[allegroc]

Hi there! I SO appreciate all your help! It just says Model # 009...that is it! Yes, I did foil the bottome and smoker box and i'm using a combo of hickory and apple woods. I had hickory chunks and apple chips...hope that is ok. It smells wonderful! For the party and I have done this in the past using a oven cooked pulled pork. However, I am planning to try the pork butt in my smoker as a "trial" next week and I would prefer that of course.  I plan to do the pork and reheat in the sauce and I plan to do the ribs day of (if they turn out tonite like I'd like) and then I'm still up in the air on the chicken. I was thinking of doing whole chickens and just either pulling them or cutting them up. I usually do these big foil pans with all the meat in them and a variety of sauces for people to choose from. Everyone brings all the sides and desserts since its potluck. I have found that the Cookshack website is very little help. I don't really know if I should soak the wood chunks/chips or not and the cooking times they suggest are SO different from the other cookbooks..like Jeff's that I have read. I would love your input on that! This forum thing is kinda great! I do really appreciate any help I can get

Carol

 

[oldschoolbbq]

Welcome . Carol. Glad to have you as a member of the Family. We hope you decide to call this your home for all your BBQ needs. Lots of good people and an infinate amount of knowledge...and "WE" are friendly too

.

Have fun  , and as always . . .

 

[allegroc]

thanks! I just purchased (much to my husband's dismay) a ThermoPen! which I love!!! I really use it for grilling a lot. I think I might have overdone the smoke on the ribs but having not tasted them yet we will see. They will be done around 7 tonite. Any suggestions as to soaking or not soaking chunks/chips?

 

[allegroc]

Thank you! I see that you say you are a Texan but you are living in Ohio? I might be wrong...as I said I'm VERY new to doing anything online but everyone has been so dang nice so far! I went to school in Texas! I bet you make a kiiller brisket???!!! One day I'll try to do one of those. Right now I'm just shooting for anything edible! haha

 

[s2k9k]

Hi Carol! :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!

Tip #1 - When you post a reply don't doubleclick the "Submit" button. When you do it posts your reply twice so just click it once.

If you ever need any help navigating around or doing anything on here just ask, there are a lot of members here and they are always willing to help!

 

[mr t 59874]

Hi there! I SO appreciate all your help! It just says Model # 009...that is it! Yes, I did foil the bottome and smoker box and i'm using a combo of hickory and apple woods. I had hickory chunks and apple chips...hope that is ok. It smells wonderful! For the party and I have done this in the past using a oven cooked pulled pork. However, I am planning to try the pork butt in my smoker as a "trial" next week and I would prefer that of course.  I plan to do the pork and reheat in the sauce and I plan to do the ribs day of (if they turn out tonite like I'd like) and then I'm still up in the air on the chicken. I was thinking of doing whole chickens and just either pulling them or cutting them up. I usually do these big foil pans with all the meat in them and a variety of sauces for people to choose from. Everyone brings all the sides and desserts since its potluck. I have found that the Cookshack website is very little help. I don't really know if I should soak the wood chunks/chips or not and the cooking times they suggest are SO different from the other cookbooks..like Jeff's that I have read. I would love your input on that! This forum thing is kinda great! I do really appreciate any help I can get

Carol

Yes, you can refer to it as a C/S 009.  You can use any type of wood in the 009, but for the longer smokes the chunks will work the best.

You won't have any problems with your pulled pork, just cook it low and slow 225° to an internal temp of ± 200°. 

The number of chickens you can do will depend on the size of course.  You may be limited to two large ones or four small ones or you could do eight quarters.  If a crunchy skin is important you may want to finish it in the oven or grill.

Don't bother soaking the wood, your smoker was not designed for it.  You will want to go by finished temperature and use the times just to give you an general idea.  That is part of the importance your keeping good notes and having a good thermometer.

You may find the following helpful. Understanding Smoke Management - updated 5/18/13

I understand your discus with the other forum. You will find a very friendly and helpful atmosphere here.

 

Tom

 

[allegroc]

Most helpful and thanks! Have a terrific weekend!

Carol

 

[allegroc]

Hi Kat! Joined the AL group today! quick questions...when I have replied to someone and hit "Submit" it comes up on the page as if I've sent my reply twice??? I'm not double clicking...am I doing something stupid?

Thanks,

Carol