Welcome to the SMF Family. You are biting off more than a newbie may be able to handle. 4 different meats requires some major experience at timing and temp control. You have not even figured out how to get the temp you want on your new smoker. Are you talking 200°F or C??? 200F is a bit to cool for most meats. At a min you need 225-250°F for the Pork and Beef, the Chicken is happier at 325°F. The Fish can be smoked at these temps but goes much faster than the other meats. I suggest picking One meat and have the Mrs.' make the fish the way she likes in the kitchen. That smoker should have no issue making any temp you desire, especially if you leave the water pan dry. Leave the top vent wide open and then control the temp with the bottom vents. More air = higher temps. Chicken Leg Quarters are cheap and at the 325°F temp are done in about 2 hours. All you need is a flavorful Rub and make some heat and smoke to cook and flavor them. Brining the bird adds moisture, flavor and tenderizes the meat, highly recommended. To get going smoking, you simply dump a load of lit charcoal on top of a couple of Kilos of unlit charcoal mixed with 4-5 6cm X 6cm chunks of smoke wood. If Wood Chip are all you can get, soak a half Kilo in water overnight, drain well and mix with the charcoal. Use no water in the pan but cover it with foil for easy clean up and open the vents wide open. The temp should come up quickly. When the smoker temp is between 325 and 350°F and you are smelling smoke, add the Chicken and shut the bottom vents down to 1/4 open and watch your temps, opening or closing the bottom vents as needed. looking Smoke for 1.5 hours and start testing for an Internal Temperature (IT), in the thickest part of the thigh, of around 180°F for the legs to be fully cooked. If you don't have an Instant Read Thermometer, look for the juices to run clear and at 180F the meat should start to pull off the bone with a twist of a fork. Keep smoking if needed. Serve the Legs with some BBQ Sauce and an assortment of side dishes.
Ribs are another easy option taking about 6 hours at 225°F. But it is critical you control your temps and to get 6 hours of heat, this will require you understand how to build a proper fire. You will need to follow the Minnion Method of fire building to get this done.
My last concern is what wood flavor you are planning? Few folks in the UK are used to the intense smokiness of American BBQ and may find your hard work too overpowering. I suggest some Fruit Wood, Apple should not be hard to find. Oak is another mild wood. Below are some recipes to get you started. Good luck...JJ
Juicy Smoke-tastic Chicken and Turkey
Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175-180*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 2 hours or less to get done.
Families Favorite Brine
1/2C Kosher Salt
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 for up to 24 hours for the Skin to dry. Or if time is short, place the bird in front of a Fan for no more than 1 hour.This will give a crispier skin when Smoking or Roasting...
Bubba Chix Rub
1/2C Raw Sugar
2T Paprika (I use Smoked if I'm just Grilling)
1T Gran. Garlic
1T Gran. Onion
1tsp Black Pepper
1tsp Wht Pepper
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 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.
KC Bubba Q Juice
A sweet BBQ Sauce great on anything!
1/2C Brown Mustard (Gulden's)
1/4C Apple Cider Vinegar
2C Dark Brn Sugar
1T Tomato Paste
1T Your Rub
1-2tsp Liquid Smoke
1tsp Worcestershire Sauce
Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.
Use or pour into a sterile jar and refrigerate for up to 4 weeks.
Makes 3 1/2 Cups.
Just in case...
Smoked Ribs as easy as 3-2-1
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, saving any juices in the foil, 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...JJ
Foiling Juice / Sweet Pulled Pork Finishing Sauce
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.
Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
Mild Bubba Q Rub (All Purpose)
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
1/2tsp Grnd Allspice
For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup
Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...
Edited by Chef JimmyJ - 6/6/15 at 5:21am