Greenhorn

[scruffyfm]

Wife's been begging for me to smoke her some meat.  So, being an obedient husband, I showed up ready to provide some smokin' meat only to find out we were on two totally different trains of thought. I told her if she will buy a smoker I will figure it out.  She bought me a Char-Griller with side burning pit, but I have no clue about the smoked meat to which she was referring so I have sought and found what appears to be the holy grail of meat smokin' sites. 

I bought bag of hickory chunks and plan to smoke a boston butt, a whole chicken and some corn and potatoes this weekend.  I have made up a batch Snakebite Chicken Rub and plan using that for both meats.  I have a Taylor remote thermometer and Weber chimney starter on the way. I plan to start with lump coal and add hickory chunks once the smoker gets almost ready.  Then add the meat once it gets to 225.  How much of the hickory chunks should I need for a 10 or 12 hour smoke?

I am going to to the 5-day ecourse (hopefully faster than 5 days since I don't have that long) and would love any feedback any of you have about my equipment, smoking plan and questions.

Looking forward to enjoying this new adventure with you!
Ken

 

[fpnmf]

Hi Ken!!!

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig
http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. 

 

[cowgirl]

Welcome to the forum Ken!

 

[beer-b-q]

 

Welcome to SMF, Glad to have you with us.


This is the place to learn, lots of good info and helpful friendly Members.
 

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
 

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 
 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
 

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
 

Sign up for Jeff's 5-Day eCourse.   Click Here

Tips For New Members.

1. Go into your profile and Under Location put where you are.
2. City & State or Area & State will do. This will help members when answering your questions.
3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
4. Do Not Post  your other questions and smokes in the Roll Call Forum.
5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
10. A good choice for a remote dual probe thermometer is the Maverick ET-732
11. Remember, We Always Cook by Temperature and NOT BY TIME...
12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
13. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
14. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[SmokinAl]

   Glad to have you with us!

 

[africanmeat]

Welcome to SMF I am glad you joint us

Don’t forget the Qview  

 

[sunman76]

 

[raptor700]

Hi Ken, I use just enough wood to keep a (TBS) thin blue smoke going.

Just do some searching and reading, and post any questions you may have.