My name is Jon and for a few years now I have been wanting to get into smoking some delicious meats. However, i do not kno any techniques at all. I am currently working with a 20lbs capacity "sausage maker" smokehouse smoker. It is electronic and says to use sawdust but ive only found mesquite chips. is there a difference? and when smoking do i have continual smoke or do i only smoke for a few hours and allow the rest to be just heat?
I want to cook a 5lbs pork shoulder and a 2.5 lbs brisket. I have a rub to use but need help on how to actually go about smoking the meat and how long. I have read that it should take about 7.5 hours to smoke at 225degrees but in the owners manual to the smokehouse i have, it says dont exceed 170 while smoking. is this going to be a problem or will i still b able to achieve some good flavored meats with a longer time frame?
P.S. this site is great and i know that i will be continually returning to it and hopefully one day be able to contribute advice of my own. Thanks All!