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Never smoked before

post #1 of 22
Thread Starter 
I am from Minnesota and as the title reads I have never smoked before but I thought I would give it a shot. Yesterday I bought an electric 40" Masterbuilt from Cabelas and I cant wait to start crankin out the smoke. Problem is that I have no idea what to make. I wanna make something that is easy, (just to get started), cheap, (in case I screw it up) and good(so that my wife and kids will eat it more than once). Any ideas would be much appreciated. THANKS
post #2 of 22
Welcome and congrats on the MES.

Try doing a chicken or chicken quarters, fast easy and cheap.

Good luck.
post #3 of 22
Hello and welcome aboard! You found a great place to learn the art. Browse, Read, Ask questions, you'll be on your way to the best food you had in no time. First smoke? Try a chicken, or maybe a fatty. Pretty simple to smoke these, they taste great, and if something goes wrong (perish the thought), you haven't spent a bunch of money on an expensive piece of meat. Just my 2 cents. Good Luck and Happy Smokin'!
post #4 of 22
Like Ron said -chickens, fast easy and cheap. Next try some pork butts, they're somewhat cheap, and are kind of hard to screw up.

Welcome to SMF!
post #5 of 22
Welcome to the SMF, and congrats on the new MES. it's all good my friend.
post #6 of 22
Agree with Ron, chicken is a good place to start. Throw in some ABT's (there is a whole forum section on them, they are smoked stuffed jalepenos), and that's a good start. Butts take a long time to cook but art hard to mess up, I would get to know your hardware a little more before trying a butt.

Welcome to the obsessionPDT_Armataz_01_01.gif
post #7 of 22
Congrats on the MES! I love mine and I am sure you will love yours too.

First thing I did was a pork butt and a fatty.
post #8 of 22
Welcome to the SMF, We are glad to have you onboard
post #9 of 22
First off welcome to SMF. It sounds like you are well on your way to be an outstanding new member of this fine site. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
post #10 of 22
I would go with a pork but (shoulder roast). Really hard to mess up plus it will season your new smoker really well with the long smoke and all the fat.

Also, I think you are suppossed to break in your smoker prior to putting meat in it. Just put some chips in and let er rip on high for 2-4 hours to burn off any glue, chemicals, etc. prior to putting you meat in.
post #11 of 22
I would smoke a brisket right off the bat . Take the 5 Day eCourse 1st . Now invest in an Maverick ET73 and get that overwith . Now Just buy some Stubbs rub ( to start ) and follow Jeff's method for cooking the brisket and you will look like a pro ! Chicken is easy but man brisket is so easy espc when know the tricks of the trade to start with . Trim it , rub it , smoke it , wrap it , towel it and then after 1 hour EAT IT ! let us know lol
post #12 of 22
Thread Starter 
Well I just put a chicken in. I dry patted some cayenne, pepper, brown sugar, garlic powder, and salt on it; sat it on a beer and set the temp at 250. My fingers are crossed. thanks for the advice
post #13 of 22
Howdy, welcome to the SMF!!

Season her up then go to it! Chicken and/or a butt are good starter smokes. ENJOY!!
post #14 of 22
One of the problems with Chicken in the MES, is the skin, you will get nice smoked chicken meat, but the skin will be spongy and not very crisp. You may consider finishing the chicken in the oven at high heat to crisp it up a little. Just remove the chicken from the MES before the internal gets to 180º maybe 165-170º and put into preheated oven.

Since I have a weber kettle, there isn't a much better way to do whole chicken, so I haven't had much experience using the MES for that foul meat, but when I did it the skin was the problem.
post #15 of 22
Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview. icon_smile.gif Like Ronp said chickens are a good way to get your feet wet. If you mess up dont get discouraged we will help you out. icon_smile.gif
post #16 of 22
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #17 of 22

Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE" ... 5 Day eCourse

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.


Here you can get the 2009 USDA Food Safety Guide from his site.

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

For Step By Step Instructions On Posting Qview Check Out This Tutorial

post #18 of 22
Welcome to SMF - how did the chicken turn out????? Where in MN are you? Lots of answers available on here and all all you have to do is ask...and post qview!
post #19 of 22
Thread Starter 
I live right off of I-35 half way in between Owatonna and Albert lea. The chicken had pretty good flavor but the skin was alot like rubber. Was it tough because it was a frozen bird or that I didnt baste it during cooking. Also i got alot of white smoke, not any blue. Is this something I should worry about or something I should change?
post #20 of 22
Could be a few reasons on the white smoke. Others can chime in on this but it could be the amount of wood used. I wouldnt worry about it, just try different amounts and see what the results are. It's all a learning process for what works with you specific setup. I have a Cookshack and I'm apparently one of the very few on this forum with one, so what works for me may not be right for others.

Everytime I do any chicken (or any birds) I usually brine, after that I put on my rub, then depending on if I'm doing pieces or a whole bird I do a couple things. If pieces, just place in the smoker and crank it up. Whole birds get a pretty little dress before they cook. I take cheesecloth, cut it to wrap twice around the bird, then soak it in melted butter. Rub the bird, wrap it in cloth, set on the smoker and go. The butter keeps it moist, often (but not always) makes the skin golden brown and semi-crisp. Turkey turns out better, but chicken is pretty darn good too.

Here is a qview of one of my turkeys with the wrap on and the wrap taken off:

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