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Whats a good first?

post #1 of 14
Thread Starter 

Well, Iv worked off and on on my reverse flow for about 2 years now and Im as done as Ill ever be.  Now I don't know what would be a good first to try. Let me correct that. My very first was last weekend!!!!!  Hamburgers and hot dogs!!! HAHAHAHAHAHAHA .. Everybody said the burgers were good, so I must have had the only bad one out of 16. It was drier than a sheeps ass in march. Used lean meat and that's what did it (I think). As far as the flavor, I was happy. The dogs were A-OK haha..

   So for a first "real smoke" what would be a good starter?  Whats the hardest to mess up is what Im askin...

 Thanks in advance

post #2 of 14
Pork butt is a forgiving cut and would be a long test for your smoker.
post #3 of 14
Spatch a chicken, brine it overnight, and smoke to a IT of 165*. Good thing about yard birds, your can cook 'em low and slow, or do 'em hotter at 325* and they only take about 1 1/2 hrs

How 'bout a pic of your pit?
post #4 of 14
Thread Starter 

Thanks for the quick replies! Ill look into both of those options right now ... Here's a few pics....  My goal is to do a whole piggy pretty soon. I got about 20 of them in one picture on my deer camera. All the way from piglets to XXXL :icon_twisted:

 

 

post #5 of 14
I like it... I can smell the pig roasting already.
post #6 of 14
Thread Starter 

Thanks! I can smell them roasting too.. BTW, that's not the pic with the most pigs....   I just gotta graduate from hot dogs first:sausage: 

post #7 of 14
Nice looking smoker! That big pig looks like a load!
post #8 of 14
Talk about pork butt..... if that biggest one had to haul a$$, it would take him a week !
Nice lookin‘ smoker. Some ribs would look great in there !
post #9 of 14
Nice looking build! I agree with chicken, most forgiving and cost effective! Get some wings, a few breasts and a few tenders, shouldn't cost much over $30, and you can try some different things to see what you like!
post #10 of 14

MS, Nice looking build, 3-2-1 ribs are easy and forgiving also .

post #11 of 14
Thread Starter 

OK, I think I have decided. Im going in head first!!!! Think we are going to try to do ribs AND a small butt....Go big or go home I guess.. I don't know squat about rubs, sauces or anything. This should be interesting.  recon the thing I need to do is go over to the "pork" side of the forum and start a new thread and see what happens. Ill post a link to the thread here so if anyone wants to play along I'd appreciate it.

   Thanks a lot for all the help!!!

 Jason

post #12 of 14

Good luck with it. Today is my 1st smoke. I opted for pulled chicken (thighs) and a small rope of sausage.

post #13 of 14
Thread Starter 
post #14 of 14
Quote:
Originally Posted by MrSpooky View Post
 

OK, I think I have decided. Im going in head first!!!! Think we are going to try to do ribs AND a small butt....Go big or go home I guess.. I don't know squat about rubs, sauces or anything. This should be interesting.  recon the thing I need to do is go over to the "pork" side of the forum and start a new thread and see what happens. Ill post a link to the thread here so if anyone wants to play along I'd appreciate it.

   Thanks a lot for all the help!!!

 Jason

Jason if I seen this post yesterday,I would have done ya a favor and towed that and a little pig away.Nice job on the build start small a few chickens,spatched whole and parts.You will get to learn the heat with a cheaper cut that can be saved easily.

Richie

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