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Hello!

post #1 of 13
Thread Starter 
My wife and I are from Spring Arbor, Mi. 3 kids and some dogs. Brand new to smoking. We will be using a Master Built duel fuel smoker from Home Depot based on our budget and the reviews we have read here and elsewhere. We have been accumulating items we are reading about, such as a wireless Ivation Dual 2 probe, an 8" cast iron skillet for wood chips as well as some heat rated silicone strip for around the doors. We are planning on assembling everything this weekend. ANY and ALL advice is not just welcomed but VERY appreciated. Our kids like to eat salads with huge chunks of meat! Anyone with advice on seasoning the smoker and advice on cooking times and temps for various meats (our family eats anything including wild game) please send us your advice! Glad to be here!
post #2 of 13

Welcome to the forum from Lansing Protater.  And what a great forum it is to learn the art of smoking everything.

 

We have a Michigan group here.  http://www.smokingmeatforums.com/groups/show/27/michigan-members-group          

If you get a chance check it out and please join if you have not done so yet.

 

We are having a Michigan get together this year and I hope you can make it.   There’s still time to get in the fatty throw down. 

http://www.smokingmeatforums.com/t/159461/2014-michigan-get-together-july-19-2014

 

It’s always nice to see another Michigander here.  

Good luck getting your smoker together and seasoned.  Start small and learn how it burns.  

 

Stan

post #3 of 13

Welcome to the forum , I think I season my smoker different from most people but I will save up old bacon ,sausage and hamburger grease and apply it to the inside of the smoker and let it season. I got this idea years back when I was at a bbq joint and they added another smoker . But what they did was scape off the drippings  from the old smoker and apply it to the new smoker so they would be close as possible to each other and provide the same product.. Happy smokin

post #4 of 13

Hello and welcome from East Texas. I season with bacon grease mixed with cooking oil in a spray bottle. You can use a variety of oils and sprays like Pam.

 

Gary S

post #5 of 13
Thread Starter 
Thanks for replying. Definitely going to use the advice for additives to Olive Oil for seasoning. So, a stupid question or 2: How heavy do I spray on the Olive Oil/Grease mix and what woods are best to use just for the seasoning process?
We want to use a combination of gas, charcoal, and wood for smoking, how difficult is it to do both charcoal and wood chips/chunks with this smoker (if anyone has this one)?
We are excited to try smoking (our kids even more) and really appreciate the help! For Stan: Thanks for the links, we will definitely check them out.
post #6 of 13

First you want to get rid of any manufacturing oils or coatings from the factory. Build a fire and get the temp up to 350 or so and and let it go till your charcoal has burned down. Clean out the ashes and you are ready to season. You want a good coating, spray everything in the cook chamber, build your fire, once it gets going and the coals are turning gray add a few chunks of whatever wood you will use for your smokes, let it get up to 350 or so and let it go till the charcoal has burned up. let it cool down, clean out the ashes and your ready to go.

 

If this is a duel fuel/propane you can do the initial burn off with propane. and some do the seasoning using  propane instead of charcoal. I am an old stick burner and charcoal guy so kinda favor that.

 

Gary S 

post #7 of 13
Welcome from the east side! Looks like Gary has you covered. While I do yield to charcoal and stick burners, I'm a propane user myself. As for seasoning, I just use Pam because I can spray it at any angle and hit all the nooks and crannys inside my smoker where rust loves to get a foothold. Run it at 350 or so. You'll see lots of white smoke initially, but I usually let mine go for an hour then I'm good. You're essentially "baking" the oil into the paint and metal to act as a barrier against corrosion.

If your kids are excited and want to get in on the act. Get a watermelon and toss a few slices into the smoker for 15-20 minutes, then sprinkle with ground cinnamon and enjoy. Handymanstan taught me that last summer. It's kinda unique at first to eat warm, smoked watermelon, but I really liked it and do it all the time now.
post #8 of 13
Thread Starter 
Hello again everyone, got the smoker together in about an hour then seasoned it twice per the instructions (though I did it longer than it said to do it). Decided since I am still in diapers (as far as smoking goes, at least for now), I better practice on some "cheap" meat. I searched the forums on boneless, skinless chicken breasts and tried out one that called for flattening and then filling (asparagus with bacon & cheese) and rolling the breast. My goals this week are whole chickens and baby back ribs. Help!
Also, I got too much smoke in the chicken I think as far as taste. I put them in at 275 for just over 90 minutes after which the thermometer said it was done. Any help with controlling smoke would be appreciated. I used hickory this time, love the smell and taste of it. A question, rather than use charcoal exclusively, can I add charcoal to my cast iron pan with the wood chips and achieve that flavor. I grew up on charcoal barbeques and love that flavor. I didn't do it this time and I was missing that flavor. I attached a pic of some of the pieces, hope I didn't embarrass myself attaching it.
post #9 of 13

Hey

 

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

 

Gary

post #10 of 13
Quote:
Originally Posted by Protater View Post

Hello again everyone, got the smoker together in about an hour then seasoned it twice per the instructions (though I did it longer than it said to do it). Decided since I am still in diapers (as far as smoking goes, at least for now), I better practice on some "cheap" meat. I searched the forums on boneless, skinless chicken breasts and tried out one that called for flattening and then filling (asparagus with bacon & cheese) and rolling the breast. My goals this week are whole chickens and baby back ribs. Help!
Also, I got too much smoke in the chicken I think as far as taste. I put them in at 275 for just over 90 minutes after which the thermometer said it was done. Any help with controlling smoke would be appreciated. I used hickory this time, love the smell and taste of it. A question, rather than use charcoal exclusively, can I add charcoal to my cast iron pan with the wood chips and achieve that flavor. I grew up on charcoal barbeques and love that flavor. I didn't do it this time and I was missing that flavor. I attached a pic of some of the pieces, hope I didn't embarrass myself attaching it.
It is easy to over smoke chicken if you ask me.  Not sure what wood you used but I like fruit wood like apple or cherry for chicken.  You want to stay away from thick white smoke and try to get just a little thin blue smoke coming out.  Less wood or bigger chunks might help.  Your pics are great and the chicken looks good enough to eat.  I am not sure about the charcoal in the chip pan but I think it might work. 
 
Stan
 
post #11 of 13

Sorry to hear your flavor was to strong, Maybe just add a couple of chunks next time. Also depends on your personal taste, If you like a really mild smoke flavor try some of the fruit woods. As for as adding charcoal in a propane smoker not sure about that at all. I saw a lady on YouTube do that, filled her pan with charcoal and wood on her gas smoker, chicken looked nasty, I would have thrown it away, (First I would have never cooked chicken like that) the skin was coal black, she said she peeled off the skin because they didn't eat it anyway and they liked the heavy smoke and charcoal flavor, She said if you don't like as much charcoal flavor cut back on the charcoal. This was a terrible how to with lots of bad information. 

Sometimes what I do on my chickens is smoke them for a while, till i get the color I want then put them on the grill to finish and crisp up the skin. I am usually other stuff besides chicken. Sometimes I will just smoke chicken and fill up both racks and start and finish on the smoker. I use a little wood up front and don't add any more, and get that mild smokey flavor . I'll look through my pictures and see If I can find one of just smoking chicken.

 

Gary S

post #12 of 13

I found some Chicken Pictures from back in February  Leg Quarters

 

 

 

 

 

 

 

 

post #13 of 13

Hey

 

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

 

Gary

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