im as new as you can get

torence20 · Nov 30, 2015

hey guys not only am i new to the forum but i have never smoked a single thing in my life nor have i tried, thats about to change.. well im from illinois and i just purchased a masterbuilt 30 lp 2 door smoker after much deliberation and reading i am fully aware of the mods that i will need to do to make it useable i have also purchased a pair of silicone glove some man meat pork shreading claws and a maverick wireless thermometer so once its all thrown off the truck i can start this voyage lol ive been reading so many post i think my eyes are gonna start bleeding. anyone suggest something easy to start off with that will taste amazing? im open to any kind of meat. im hoping if i can make the first one come out pretty good i will stick it out and keep trying knowing there is light at the end of the tunnel

dukeburger · Nov 30, 2015

Welcome to SMF,

Looks like you're ready to rock n' roll. Congrats on the purchase of your new toys.. ahem, tools.

A pork butt is always a good starter and pretty hard to mess up if you're looking to do a long smoke. Then you can put those bear claws to work!!

Whatever you choose, good luck, keep us posted with pics! Glad to have you on board.

one eyed jack · Nov 30, 2015

Welcome to thew site and to the smoking hobby. Sounds like your going to be pretty well outfitted once that truck arrives.

I usually go with chicken for my first smoke on a new smoker. Often you early troubles with a new smoker is in keeping temps down. Chicken is cheap and forgiving and will give you a chance to get to know the smoker, thermometer and so on with little stress.

Best luck and enjoy your new smoker.

bmudd14474 · Nov 30, 2015

Welcome to SMF. Id recommend to start with the http://www.smoking-meat.com/smoking-basics-ecourse

This will help alot. As for a first try I would say try something simple like a pork product or chicken.

mike5051 · Nov 30, 2015

Welcome to the forum! Have fun with your new equipment. I agree with the chicken or pork butt suggestions. The butt will require a bit of time in the smoker, chicken requires less time but higher temps for a crispy skin. Either one is a fine choice for a first smoke.

Mike

sawinredneck · Nov 30, 2015

Hard to beat chicken to start with, but this time of year a turkey is worth consideration as well! A buddy showed up last Tuesday (surprise!) with a 12lber, I ran to the store and grabbed a 6lb breast. Stupid easy smoke! He injected them, not needed, foil pans with broth and broth poured inside them and they were done in five hours. Pit temp 250ish and 183-185 internal temp.
As long as you don't under cook it, it's pretty hard to pull anything off a smoker you can't still eat! Just keep it fun and don't rush anything! That's the hardest thing with smoking, it's done when it's done, not when the guests want to eat it!

bauchjw · Nov 30, 2015

Welcome! Congrats on new purchase! I recommend pork butt, bone in, because I think it is more forgiving than anything else and gives a huge ego boost. I disagree with chicken/birds. We have too many memories of good or bad bird to not get caught in the experience and they dy up easy. Pork butt with decent rub and finishing sauce is easy on MES and when others taste it they are blown away! Chicken..,well easy to dry out and gave people give u polite smiles. We all smoke for different reasons, but most I know personally honestly just like a craft that makes others happy! Good luck!

torence20 · Dec 1, 2015

thanks for all the welcomes, and insight i think i will go with a pork butt for the first shot. any specific rub that is better then the rest?

dukeburger · Dec 1, 2015

torence20 said:
thanks for all the welcomes, and insight i think i will go with a pork butt for the first shot. any specific rub that is better then the rest?

Jeff's Rub is always a good one. Also real versitile. The sauce is great too!

http://order.smoking-meat.com/jeffs-rub-recipe-and-sauce-recipe/

I like to use Cheff JJ's finishing sauce after pulling also

http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome

mike5051 · Dec 1, 2015

I tried lots of rubs before trying Jeff's rub. Now it's my go to rub for ribs and butts.

Mike

torence20 · Dec 1, 2015

Looks like I'll be buying Jeff's recipe thanks

mike5051 · Dec 1, 2015

torence20 said:
Looks like I'll be buying Jeff's recipe thanks

Buying Jeff's recipe also supports this forum. I purchased it as a "thank you" I didn't really expect that it would become my favorite!

Mike

rabbithutch · Dec 1, 2015

Pork butt rubbed with yellow mustard and Jeff's Rub is my my suggestion for your first smoke. Don't know about your neck of the woods but pork butts are about a buck a pound around here, cheaper than chicken, I think.

torence20 · Dec 1, 2015

couldnt honestly tell you what they are here lol ive never bought one.. thats about to change tho, and i wasnt aware that would also help the site out i will deff be buying jeffs rub

haulin ash · Dec 1, 2015

If you want to cook it now and don't have a rub prepared, go with salt, pepper and garlic powder. Equal parts.

Pork Butt will take longer but really is more forgiving.

torence20 · Dec 2, 2015

well i purchased jeffs rub and sauce recipe and also smoking basics 101 the audio so now i just need my stuff to get here and go to the store and get some spices and what not and ill be ready for buiss.

pit of despair · Dec 2, 2015

torence20,

Welcome, we all look forward to seeing your smokes good and bad. Chicken is cheep and quick, butts are more forgiving but require more planning.

Whatever you choose relax,have fun and take pictures!

Teddy

mummel · Dec 2, 2015

I second the suggestion of doing a pork butt first. Hard to screw up!

gary s · Dec 2, 2015

Good evening and welcome to the forum, from a really nice, sunny day here in East Texas. Lots of great people with tons of information on just about everything.

Gary

one eyed jack · Dec 2, 2015

Be aware that the butt smoke is a long term commitment. They are very forgiving and excellent eating. I figure 2 hours per pound @ 225* smoker temp, to cook and have had several go over 2 hours per pound.

They all stall and the stall can cause a fair amount of stress the first time you experience it. I remember that the first butt I did an hour into the stall, I started questioning my thermometers, my smoker, and even my sanity before the butt started climbing out of the stall.

Kick back, relax, and enjoy whatever you decide to try.

im as new as you can get

Newbie

Master of the Pit

Master of the Pit

Legendary Pitmaster

Master of the Pit

Meat Mopper

Master of the Pit

Newbie

Master of the Pit

Master of the Pit

Newbie

Master of the Pit

Master of the Pit

Newbie

Newbie

Newbie

Meat Mopper

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Similar threads

Hot Threads

Featured A couple thick strips please!