Thank you for everybody that replied! I'm glad to be on here! I'm really excited about smoking but it's frustrating when I can't control the damn heat. So do I have this right when using my smoker. I'm suppose to open the top vents all the way and control the heat with the bottom vents? Wouldn't that all the smoke out the top? I hear people talking about the charcoal grate mod... What is that?
Is it to much to ask to want a perfect smoke ring with a fall of bone consistency of the meat?!?!?!? haha
forluvofsmoke: Thank you, do you have a recipe for something smaller to smoke. I'll start small then move to the bone-in pork butt.
Thank you everybody again... Keep the advice coming please. I'm a blank slate!
Thanks,
Big Mike
Hey Mike,
I've been out of pocket for a few days or I would gotten back to you sooner....
The simplest charcoal grate modification is to use a wire grate from a charcoal grill, if you have one. If not, HD should have expanded steel in 12" x 24" sheets that will work, but you need to cut it to fit the size of your charcoal pan/fire box which requires the proper tools for the job.
You can get a good smoke ring as long as your temps are running reasonable...225-250* for pork ribs, butts, brisket. The easy way to keep meat moist enough for fall off the bone texture is to foil at a certain point, hence the 3-2-1 method for pork spare ribs...I do ribs this way a lot since I learned the method here on the forums 2 years ago.
For a bit smaller size item to smoke, which are pretty forgiving and not expensive, I've found chicken leg quarters to be a great treat. Just large enough to take a few hours to smoke, and, large enough to stick with a probe to check internal temps as well. Season with just about anything will be good eating, and smoke with apple or cherry. If you use mesquite, go very light and relatively short with the actual smoke time...this a commonly used smoke wood, but has a heavy flavor, so use sparingly unless with pork butts or beef brisket. Hickory is good with poultry, but needs a light dose as well, as it carries a sharper bite in the flavor. For fall apart chicken, bring it up safe temp, then foil, wrap in towels and rest for 45-60 minutes. Same treatment as you would do with a brisket or pork butt except much less time to rest. The skin won't be very good...rubbery, but the meat will almost drop right onto the platter when you slice the skin.
I didn't see mention of this earlier, but you may want tyo check out the free 5 day ecourse which Jeff put together...it covers the smoking basics:
http://redirectingat.com/?id=2303X5...e.html&sref=http://www.smokingmeatforums.com/
Eric