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pairing woods to meat

post #1 of 18
Thread Starter 
I am new to smoking and was wondering about what types of wood to use for different meats. Someone thought that I should start out smoking chicken or pork butt as one of my first smokes.

Thanks CC
post #2 of 18

Take a look at this.

http://www.smokingmeatforums.com/t/50439/woods-for-smoking

Happy smoken.

David

post #3 of 18
Thread Starter 
Awesome thank you. Just finished putting the smoker together. I need to pick up some wood to season it and then start my first smoke later in the week. Thought I'd start out with chicken as a few members suggested.


I'll have to print out that info so I can keep it handy.
Thanks again
CC
post #4 of 18

Welcome to the forum CC. Where are you located and what type of smoker do you have?

post #5 of 18
Thread Starter 
I'm from South Western Wisconsin and I purchased a Masterbuilt Pro dual fuel smoker.
post #6 of 18

Hey CC what you gunna smoke ?

 

Gary

post #7 of 18

CC you will really like that smoker.  That's the same one I got as a first smoker a month or so ago.  I really like it, temp is pretty easy to control, good cooking area (not great) but big enough for my current needs and fairly easy on fuel aswell.  I do urge you if you haven't already.  Search the mods for the smoker.  Two of them are put a 8" cast iron skillet on top of the original chip tray and replace the small water pan with a bigger baking pan.  Both of these really help make the smoker more user friendly and keeps your chunks from flaring up and burning up quickly.  Happy smoking. 

post #8 of 18
Thread Starter 
I've got the 8" cast iron pan along with a good thermometer and needle valve but I'm not sure about the water pan yet. I know it's small but if I get something bigger I'll lose my lower shelf plus if I need to add water I'll have to open the larger door to do it.Also a larger pan will block the flow of smoke to my meat. I'm also going to wait to see if I really need a better seal on my door like some reviewers have said.
post #9 of 18
Thread Starter 
Gary I'm thinking about keeping it simple and some some chicken then try something else the next day
post #10 of 18
You really don't lose your bottom shelf. The right size (can't remember off the top of my head) will slide right into the spot where the small one is now using the rails where the small water trays rack is still giving you the freedom to open only the small door to add water. And I agree with you I have been thinking about sealing the door better but up til now it has not caused an issue. I have been smoking in 30 degree weather and it holds 250 easily. So I don't see where I lose very much heat. Still debating it lol. Good thermometer and needle valve are musts aswell. My stock thermo is about 20 degrees off so I rely on my Maverick.
post #11 of 18
Thread Starter 
Gotta send back my Maverick ET 732 as it is defective unfortunately. I know our thermometer on our Masterbuilt Pro Dual Fuel was off a bit too but we used the set nut on the back to adjust it and it's pretty close now.
post #12 of 18
Quote:
Originally Posted by cc54636 View Post

Gotta send back my Maverick ET 732 as it is defective unfortunately. I know our thermometer on our Masterbuilt Pro Dual Fuel was off a bit too but we used the set nut on the back to adjust it and it's pretty close now.

Sorry to hear you got a bad one. The good side of the story is they will replace it. Chicken is a good first choice since it can handle temp swings while you are learning about your smoker.

Happy smoken.

David

post #13 of 18
Thread Starter 
Talked directly to the manufacturer and they said to send it back to them instead of Amazon and they will send us a new one. I think we will be doing both chicken and some ribs. Will have to see what type of wood to use for both poultry and pork and possibly for jerky also. Picking up everything tomorrow and smoking Friday morning.
post #14 of 18
Quote:
Originally Posted by cc54636 View Post

Talked directly to the manufacturer and they said to send it back to them instead of Amazon and they will send us a new one. I think we will be doing both chicken and some ribs. Will have to see what type of wood to use for both poultry and pork and possibly for jerky also. Picking up everything tomorrow and smoking Friday morning.

Most things should be sent to the manufacturer as they are the one who owns the warranty not the seller. The seller didn't do anything wrong so I try not to make them pay. Glad you will get a replacement.

Happy smoken.

David

post #15 of 18
Thread Starter 
I kind of figured Amazon would just send it back to the manufacturer too.
post #16 of 18

Amazon is good to stand behind what they sell. I had bought an item over six months ago, just opened it and found it had a missing piece. Amazon, said it was past the 90 days, and the supplier no longer had that item, so they refunded my money

 

gary

post #17 of 18
Thread Starter 
I have some apple wood to smoke ribs and chicken and also pecan to try my hand at cheese.
post #18 of 18

Another Smoke that is super easy but very enjoyable as a first couple is doing a Fatty.  Not hard work to make but definitely fun to enjoy.

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