Hello! Newbie here with some questions/concerns

[espo]

Hello all! I've never used a smoker before, always wanted to since I grill A LOT of our meals on a propane/natural gas grill (actually shopping for a new Weber as I type this as well). My wife got me an electric smoker for Christmas from Sam's Club (will have to report back here with the manufacture and model when I get home), and I have some questions/concerns before I attempt my first smoke session.

First off, can anyone recommend me a good place to read about the different types of wood to use for smoke and different techniques? I know nothing about the different types of wood to use, the different flavors they give, etc.

What about a wireless digital thermometer for checking the internal temp of the meats I will be smoking? I ran a search and dozens came up, ThermoPro (TP07, TP08, TP17, TP20, etc), Maverick, as well as a bunch of "cheaper" thermometers came up on Amazon Prime, along with some bluetooth/wifi versions. I don't want to go crazy and break the bank, thinking $40 would get me a decent thermometer.

I haven't even opened the box yet, but I assume it will have instructions on how to "season" the smoker, if not, whats the best way to do so?

Lastly, I am still reading up on techniques, but if anyone has any good websites or reading materials I should read before doing my first smoke, I'd love to.

Thanks in advance!

 

[BandCollector]

Here you go!

 

[gmc2003]

Espo, if you have time use the search function, it will have more information then you will be able to handle in one sitting. More information will be needed to answer some of your questions about your smoker. As for wood it's more of a personal taste. I prefer fruit wood for cheese, salmon and poultry. Hickory for most all beef and pork. Thermometer's I use a cheaper Maverick and an oven therm for chamber temps. When it comes to learning this is the place to do it. Everything from camel to hot dogs have been discussed. There are a number of forum to make it easier to find information. Ask questions. Everyone is very friendly and willing to help out.

Chris

 

[david r]

Good Questions

I use a cheap thermometer I bought on Amazon that is fine, but you get what pay for. I am sure it will break soon. A good one will be more accurate and durable. I had a good one but I left it outside and it snowed.

You will probably have seasoning instructions, nothing really to it. I'd just hit the inside with some Pam and fire it up for an hour or 2. maybe do an extra coat or 2 if you have the time.

Wood seasoning is totally a taste and preferences thing. Mesquite is probably the most polarizing, it is strong and bitter, but people do like it. I enjoy it. I typically use Hickory and mix with a fruit wood like apple or cherry for sweetness. There are lots of wood guides out there on Google, but I'd say Hickory is probably a consensus favorite that is good with everything. Experimenting with woods, brines, temps and techniques is half of the fun.

I'd suggest for a first smoke doing a Pork Shoulder to make Pulled Pork. It is a classic and really easy. the cut of meat is almost impossible to screw up. Beef is a little more challenging, as are ribs, though none of it is really rocket science. Explore this site and you will find literally hundreds of good recipes.

If you want to do any wet curing Pops Brine is super popular on this site, and I gotta say it is the best base for curing when you get into making Pastrami, Canadian Bacon, or smoking Turkeys.

https://www.smokingmeatforums.com/ams/pops-wet-curing-brine.9561/

 

[lovethemeats]

Welcome. Yes you are in the right place for all of your questions to be answered. Lots of good info here. Just have to do research and you will find your answers. You will find what taste great to you. Some like a heavy smoke flavor. Others don't. It all depends on your tastes.

Don't go buying any smoking cookbooks. You'll learn more in this site then any book you can go buy.

Good luck and remember. Patience. It will be done when it's done.

 

[Proximo]

Newb here as well. Just completed my 1st smoke this past weekend. Went pretty well and ended up with some tasty ribs.

Here was my "starter" kit. Hope this helps.

• Masterbuilt 30inch Electric Smoker. Gen 2.5.
• Small bag of wood chips (used this for the pre-seasoning ONLY. Not using wood chips while smoking; using A-Maze-N Pellets instead)
• Maverick ET-732 Meat Probe
• Outdoor extension cord capable of supporting the smoker
• A-Maze-N Pellet Smoker 5x8
• Bag of pellets and saw dust from A-Maze-N

Very curious to know which brand/model smoker you ended up with.

Lots of good info on this site, by the way. I think you'll find everything you need here. Just use the search function and browse the various forums.

 

[ristau5741]

i'd skip the PAM, and fry up a couple of pounds of bacon, eat the bacon, pour off the grease, let it congeal, then smear it all over the inside of the smoker, except the electrical elements, get it about 240 and let it go for a few hours.

check out dual probe therms, one to use for the meat temps, one to use for the smoker temps. you will be glad you did.
they might run a but more than 40 bucks. I think my imation was about 60. get a remote one, you'll be extra glad.

Last, this is a great site to lean everything you need to know about smoking.

 

[jimmyinsd]

well as far as advice on you smoker... you will need to tell these guys what you got
as far as wood.... what do you want to cook? I have a lot of different types and shapes depending on what I am wanting to make, but if i had to narrow it down, hickory , apple, cherry, and pecan in both chips chunks, and pellets. although I have not used much oak and I have heard its very good as well.
the newest maverick remote thermometer is pretty sweet from what i hear, i have the older model and it works great but the newer model, the et732 has better range and you can get if for under 60 on amazon.
I also have to really put a plug in for a Thermopen, i have 3 or 4 and use the crap out of them either grilling smoking, or even in the house frying and for other things. they are kinda spendy but after buying some cheaper versions, well worth the investment. if you watch the website and subscribe to their emails they have sales all the time and you should be able to get one for about 65 t0 70 bucks.

 

[lovethemeats]

Another good place for pellets. bbqpelletsonline.com. They have been working good for me. But I can also get by with the Treger Pellets if I need to. You can get them from Lowes.

 

[SmokinAl]

Welcome to SMF!
Glad to have you join the group!
A great place to start is with the free 5 day e-course.
http://www.smoking-meat.com/smoking-basics-ecourse
Al

 

[jim2]

Hello all! I've never used a smoker before, always wanted to since I grill A LOT of our meals on a propane/natural gas grill (actually shopping for a new Weber as I type this as well). My wife got me an electric smoker for Christmas from Sam's Club (will have to report back here with the manufacture and model when I get home), and I have some questions/concerns before I attempt my first smoke session.

First off, can anyone recommend me a good place to read about the different types of wood to use for smoke and different techniques? I know nothing about the different types of wood to use, the different flavors they give, etc.

What about a wireless digital thermometer for checking the internal temp of the meats I will be smoking? I ran a search and dozens came up, ThermoPro (TP07, TP08, TP17, TP20, etc), Maverick, as well as a bunch of "cheaper" thermometers came up on Amazon Prime, along with some bluetooth/wifi versions. I don't want to go crazy and break the bank, thinking $40 would get me a decent thermometer.

I haven't even opened the box yet, but I assume it will have instructions on how to "season" the smoker, if not, whats the best way to do so?

Lastly, I am still reading up on techniques, but if anyone has any good websites or reading materials I should read before doing my first smoke, I'd love to.

Thanks in advance!

Welcome to SMF!
Glad to have you join the group!
A great place to start is with the free 5 day e-course.
http://www.smoking-meat.com/smoking-basics-ecourse
Al

Generally any hardwood. Oak, Hickory, mesquite. and most fruit woods will work. My guess is that Oak
is the most popular.
Generally you use which hardwoods are available in your area at a reasonable price.
I'm sure that there is a lot of information on the internet.
If you are a newbie, I would recommend you research AAron Franklin and purchase His book
The first part of the book is his metamorphis from newbie to one of the best BBQ people in the nation.
The second part is mostly about building large smokers and BBQ techniques which you will find useful.
If you are looking for recipe's, this isn't the book for you. Also there are many of his videos on youtube.
I found the book very enjoyable and educational but I'm sure there are some who would disagree.
Good Luck