what should i cook for my first smoke?

[chinolofus]

i just bought one of those 2 door square vertical brinkmans from homedepot. i already had a square wok that i see people recomending to mod it with so i guess im good to go. anyways i have a whole 4-5 lb chicken, a large bone in ham, and a 6 or more lb. turkey breast. would any of these be a good choice for my first time? or should i pick up something easier at the store? i also have mesquite wood chunks would they work good with any of these?

 

[mballi3011]

Congrats on your first smoker you sound just alittle exicited. If it was me smoke the chicken because one it cost the least and then it's pretty easy. The wood is fine but this is my opion. Personally I like apple or cherry but not all people can fine them where ever they live. I'm just lucky to have a store that carries about 10 differant woods. Oh back to cooking First brine the bird you can find a good brine on this site. Then start your bird at about 240 or 250 and smoke it till an interal temp of about 170 in the thigh then all you have to do is enjoy.
GODD LUCK ON YOUR FIRST SMOKE. Do'nt forget the Qview

 

[chinolofus]

thanks and yes im very excited. ive wanted a smoker for awhile. if all goes well im sure this lil' guy will just be a stepping stone to something bigger and better. the bird was what i was thinking of trying first too...just wanted some expert opinoins. i need to look around and see what woods are available in my area. i am in chicago so im sure i can find a decent supplier. home depot only had hickory and mesquite. also what is Qview?

 

[reents]

For follow up if you smoke something else as same time as chicken place chicken on bottom so juices do not run off on other meat.

 

[smoke freak]

My opinion...save the mesquite for beef and get something milder for the birds.

That said...start out with a chuck roast. Hard to screw up a chuck. Mesquite with chuck is good stuff.

 

[smokin_tarheel]

I think the chicken would be the best to start with. Have you seasoned, cured your smoker yet? Welcome and happy smokes.

 

[chinolofus]

no i havent seasoned or cured my smoker. how do i do that?
if i go with a chuck roast what can i do with it? just cut it up and eat it, make sandwiches?

 

[old poi dog]

Aloha, Welcome to SMF. I would do the chicken first. Someone already gave you a few pointers. Make sure you have a good thermometer to take the temps on whatever you are smoking. Most here on SMF agree that the stock temp guage that comes with most smokers are way off. Good luck and have fun.

 

[chinolofus]

thanks fr the welcome. this looks like a great place. im sure i will be sticking around. im going to go to menards today so i will be picking up a meat thermometer any brands that are best?

 

[justpassingthru]

Welcome to SMF, I remember my first smoke, I was just as excited as you are. I'm not familar with your smoker, but as it has been already stated you need to season it first, which is really quite simple, I sprayed the inside of my smoker with Pam, a cooking spray, and then heated it up to 350° for about 30 minutes.

I would suggest you start out with chicken for a first smoke because they are good for higher temperatures, 275°-325°, it will take some time to learn temperature control, chucks are easy, but all of mine have gone 16-19 hours and for a first cook you can be eatin' chicken in about an hour and a half or two.

A good shelf thermometer is a simple oven thermometer, later you will probably want to invest in a two probe thermometer like a Maverick that keeps tabs on grate temps and meat temps at the same time, after that a good instant read therm, and it just goes on an on from there.

Have a good smoke, chill, it will be ok, and post some pics, that is what we call Qview.

Gene

 

[eman]

Allthough i have not been posting to much lately. I'm still Scchhmokin!
Yard bird will be a great first smoke and won't take to long.
Today i'm smoking 6 racks of baby backs , 5 lbs of sausage, 5 sliced yellow squash, A dozen halved peaches and a few whole seasoned vidallia onions.

 

[slanted88]

Ahhh...Hell...Jump in feet first & do what ya desire! Rock On! Oh...do some homework first!

 

[shooterrick]

I agree that if you do chicken smoke it at higher temp say 275-325 or even 350.
The point is to get it past 140 internal as quickly as possible for safety concerns. Aslso the point to place no other food items below the bird is dead on for same reasons. At lower temps the bird will have rubbery skin and higher temps the skin will crisp up. If you can find some apple or other fruit wood you will be better satisfied with the overall result as the wood you mentioned is in my humble opinion to heavy for poultry.

 

[graybeard]

smoke what you want but get a good meat thermometer. Wal-mart has a good value therm. No matter what you cook, cook the meat to the correct temp.
Welcome, have fun and keep reading the forums here @ smf.

beard