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First smoke tomorrow, propane smoker. need help please :-)

post #1 of 3
Thread Starter 
Hi I'm going to be attempting my first smoke tomorrow and I have some questions.

1. What are flare-ups and should my chips ever actually be on fire.

2. Should I open all my vents once we start getting smoke?

3. How much water should I put in the pan?

4. Any other general tips or things that you would've done different on your first smoke.

I am using the master built pro from home depot. Thanks so much for your help everyone!
post #2 of 3
Quote:
Originally Posted by bacook1775 View Post

Hi I'm going to be attempting my first smoke tomorrow and I have some questions.

1. What are flare-ups and should my chips ever actually be on fire. Flare up are Bad as they can put soot on the meat. The chips may eventually flame up. This is also a problem as it will quickly raise the smoker temp. The chips should just smolder. There are some modifications to reduce this including using Chunks instead of chips. Check this out...http://www.smokingmeatforums.com/t/113601/initial-setup-and-using-the-masterbuilt-vertical-propane-smoker

2. Should I open all my vents once we start getting smoke? Always leave the top exhaust vent open. This helps keep the heat even, enhances convection and keeps getting fresh smoke to the meat. 

3. How much water should I put in the pan? Many folks around here like a combination of Moist heat, 2C water in the Pan in the beginning then letting it evaporate and allowing Dry heat to finish up the smoke. This gives great smoke flavor then the dry heat seals the surface holding more moisture in the meat. Read this... http://www.smokingmeatforums.com/a/wet-to-dry-no-foil-smoke-chamber-method-for-smoking-meats

4. Any other general tips or things that you would've done different on your first smoke. This kind of site was not around during my first smoke but the most important thing that I learned then changed was... Billowing White Smoke on a cook lasting more than 30-60 minutes makes food taste like it was cooked in a Grease Fire. Your goal is Thin Blue Smoke, even if it is so light that you really can't see much smoke but it Smells great. This will give the best flavor to meat without that Creosote bitter flavor. Chicken is cheap and easy. Get your smoker up to 300-325*F and cook until the Internal Temp (IT) is 165*F for Breast and 175*F for Thighs. These will take about 2 hours. Ribs are also great and if you follow the info I will give you will have  Great Ribs!... This is the 3-2-1 method to Tasty Ribs...A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...

The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.

The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful. I highly recommend the Foiling Juice Recipe below..

 

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 


I am using the master built pro from home depot. Thanks so much for your help everyone! We are always here to help...JJ
post #3 of 3

The most important tool to have is a Good Thermometer. The one that comes with most smokers are rarely accurate. I would suggest a Maverick-732 from this guy. Todd is a member, gives great service and always has great prices... http://www.amazenproducts.com

 

Here is a couple more Recipes to get you started. 

 

Chicken is best Brined. This adds moisture and tenderizes the meat. Your smoker should be able to get up to 300-325*F. This will cook the Chicken and give a Crisp Skin.

 

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.

 

For a general purpose Rub for Pork and really any meat... 

 

Try this... It is Mild and compliments different style sauces well...If you want spicier add more Cayenne or increase Blk Pepper to 1T and add 1T Wht Pepper and 1T Mustard powder. 

 

Mild Bubba Q Rub

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1tsp Thyme

1tsp Oregano

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

I think that's enough to get you started. Use the Search function for anything you can think of and if you need more info or have a question post it or PM anyone you wish to ask your question...JJ

 

 

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