New guy

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suckatsmoking

Newbie
Original poster
Apr 3, 2017
2
10
Bayfield, CO
Hi all- this is the only forum I've ever been on so forgive me if I don't follow protocol. Just bought a new Cabelas smoker cuz it was on sale and I like food. 7-1 type that looks like R2D2. Cooked a pork loin following some general guidelines I read on here and was great. Just looking for any advice or recipes to try. I literally know nothing. I use lump charcoal and had issues adding wood to smoke with. Had to take the whole top off. Any advice?!
 
Welcome to the forum!  You found the greatest site on the internet as your first time!  I'm not familiar with that smoker, but maybe somebody else here is.  Glad you joined us!

Mike
 
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Welcome to the forums SAS.

Your smoker is the same one I started with about 4-5 years ago. Loved that little droid. Never had problems keeping the temps up if I kept the wind at bay. I found a coil of 24" wide tin flashing was my best friend against the wind. Wrapped around in a circle just big enough to allow access to the chip door, kept a much more consistent temp.

I also never used the lower grate to cook with so I moved the water pan above that grate. Gave a lot more room for adding chips. I always soaked my chips with that one, and used a slotted metal spoon to add chips, much easier.

Made many magnificent pork butts, ribs, briskets, and turkey breast roasts and got completely addicted to this hobby using that little guy. Almost always kept the gas burner going but also used lump wood chunks and charcoal. That's what was nice about it.

Mine the coating started coming off the inside of the dome and started rusting. I have updated a couple times already, but every once in a while I pull r2 out and clean him up just for a small smoke to make me feel better.

Any other questions you have about this, I will gladly try to answer.

Regards,

Mark
 
D
Welcome to the forums SAS.

Your smoker is the same one I started with about 4-5 years ago. Loved that little droid. Never had problems keeping the temps up if I kept the wind at bay. I found a coil of 24" wide tin flashing was my best friend against the wind. Wrapped around in a circle just big enough to allow access to the chip door, kept a much more consistent temp.

I also never used the lower grate to cook with so I moved the water pan above that grate. Gave a lot more room for adding chips. I always soaked my chips with that one, and used a slotted metal spoon to add chips, much easier.

Made many magnificent pork butts, ribs, briskets, and turkey breast roasts and got completely addicted to this hobby using that little guy. Almost always kept the gas burner going but also used lump wood chunks and charcoal. That's what was nice about it.

Mine the coating started coming off the inside of the dome and started rusting. I have updated a couple times already, but every once in a while I pull r2 out and clean him up just for a small smoke to make me feel better.

Any other questions you have about this, I will gladly try to answer.

Regards,

Mark

Sounds good! Pretty much all that except the flashing I figured out Saturday. Is there a chart best for using smokers based on meats that you know of? I just read a little and figured around 250 til inside temp was 160 for my pork. But I'd like to start on other meats and such as well and I imagine it changes depending. Thanks again!
 
Thats the fun part of smoking. There is no manual and no right or wrong.

Sure there are some safety rules to keep your food safe to eat, but exact cook temps, no. Pork is a prime example. I do most of my smoking at 225-250. Some like to do butts at 275. Some like me pull and rest in a cooler at 195. Others go above 200 before pulling. Really depends on preference. Chicken needs higher temps to keep from getting rubber skin, and fish just the opposite. Don't smoke fish too hot or you'll render the fats and oils and dry it out.

Now, I'm no expert, and others will correct me I'm sure, but doesn't mean I'm completely wrong. We all do this cause we enjoy it. I use the search bar and read several posts before trying something new, and have never been disappointed with the results. That's why I spend so much time here on SMF. I learn something new every time.

Really the keys are don't smoke uncared meats too low for too long, respect the rules of chicken care, and make sure internal temps meet food safety guidelines. Beyond that, the sky is the limit. Have fun, enjoy, and don't be afraid to try something new.

Mark
 
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