What should I smoke for my first ever smoke?

[stephn1966]

Hi everyone!  Cooking has been a long time hobby of mine and I recently decided I want to learn Q.  I ordered a Masterbuilt 40 propane smoker that has been modified per the site recommendations and seasoned.  I am hoping to get my first smoke under my belt this weekend.  Any suggestions on what to smoke to have a successful first smoke?  I was thinking about a simple chicken but I have become enamored with fatties reading this site and would love to try a breakfast fattie along with a whole chicken.  Any thoughts or suggestions would be greatly appreciated.

 

[s2k9k]

I think you already have your answer. Chicken and fatties are real easy and don't take a long time which will give you a good chance to get to know your smoker a bit.

When you get a minute would you do us a favor and stop by "Roll Call" and introduce yourself so we can all give you a proper SMF Welome, Thanks!

 

[pc farmer]

I have been smoking for a couple years and have thought about fatties. I don't know enough about them yet. ( just found this forum) . A chicken or pork loin is easy. Right now I am smoking hamburgers using a amznps.

 

[chef jimmyj]

That smoker should have no problem getting up to 300-325*F. So with a little planning you can make some awesome chicken. Brine a 8lb Oven Stuffer over night, then rinse and dry the bird. Place the bird on a rack in a pan and on the bottom shelf of your refer to dry for 24 hours. This drying will allow for crispy skin. At the temp above the Thigh near the body should reach an Internal Temp (IT) of 170*F in around 90 minutes to 2 hours. Pull the bird and let it rest 20-30 minutes, tented with foil while you finish the sides. Here is a popular Brine and Rub Recipe to get you started...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning (optional)

Mix well and rub on Oil or Butter coated Chicken.

Reduce Cayenne to 1teaspoon if less heat is desired.

Good Luck!

 

[dj mishima]

Chicken was my first smoke. I did a fattie next. I actually stuffed the fattie with some leftover chicken. I can update this with links.

EDIT:

My first smoke:
http://www.smokingmeatforums.com/t/108643/first-time-smoker

My second smoke:
http://www.smokingmeatforums.com/t/108950/1st-fatty-smoked-chicken-piccata

I was using an ECB that I bought for $20. I'm sure you'll have a much easier time with your propane smoker :)

 

[uwdawgfan]

I'm a virgin smoker myself, i did a beer in the butt chicken on my first smoke in december, came out awesome, I've never heard of a smoking a fatty before except in a Cheech and Chong movie, i will have to check it out.

 

[s2k9k]

I'm a virgin smoker myself, i did a beer in the butt chicken on my first smoke in december, came out awesome, I've never heard of a smoking a fatty before except in a Cheech and Chong movie, i will have to check it out.

Yea you need to check out the "Fatties", they are Awesome!!!


When you get a minute would you do us a favor and stop by "Roll Call" and introduce yourself to everyone so we can give you a big SMF Welcome, Thanks!

 

[uwdawgfan]

i did that last night, did it not show up?