Heya folks,

My Weber Bullet is due to arrive today. However I won't be able to
smoke anything until the weekend at the earliest.

I want to give it my first run this weekend, and I am trying to decide
what to smoke first.

All you experienced smokers: do you have any suggestions for a first
time experience?

Something relatively easy would be nice: so that I can get a feel for
it...and preferably something that will not take forever and a day to
smoke. Plus inexpensive would be a wonderful thing too.

Thanks!!!

Christine

Christine Dabney wrote:

> Heya folks,
>
> My Weber Bullet is due to arrive today. However I won't be able to
> smoke anything until the weekend at the earliest.
>
> I want to give it my first run this weekend, and I am trying to decide
> what to smoke first.
>
> All you experienced smokers: do you have any suggestions for a first
> time experience?
>
> Something relatively easy would be nice: so that I can get a feel for
> it...and preferably something that will not take forever and a day to
> smoke. Plus inexpensive would be a wonderful thing too.

First, do a burn-out/seasoning of the pit. Run the pit at about 250 to 275
for 2 to 3 hours. If there is any residual oils from the manufacturing, it
will take of it. Then I would smoke-roast a chicken. Do the chickens at
275F. This will give you a good feel for temperature control, and chicken is
cheap. Once you feel comfortable with the pit, then do pork butt.
--
Dave
www.davebbq.com

"Christine Dabney" > wrote in message
...
> Heya folks,
>
> My Weber Bullet is due to arrive today. However I won't be able to
> smoke anything until the weekend at the earliest.
>
> I want to give it my first run this weekend, and I am trying to decide
> what to smoke first.
>
> All you experienced smokers: do you have any suggestions for a first
> time experience?
>
> Something relatively easy would be nice: so that I can get a feel for
> it...and preferably something that will not take forever and a day to
> smoke. Plus inexpensive would be a wonderful thing too.
>
> Thanks!!!
>
> Christine


A whole chicken cooks slowly, so you have time to fix obvious mistakes, like
fat going up in flames. Different from something like a salmon fillet, which
gives you all of 11 minutes to cook. I know you're talking about smoking
rather than cooking, but still...pick something big. And cheap.

Try mesquite with that chicken. Awesome. Works great with turkey, too.

Christine Dabney > wrote in
:

> Heya folks,
>
> My Weber Bullet is due to arrive today. However I won't be able to
> smoke anything until the weekend at the earliest.
>
> I want to give it my first run this weekend, and I am trying to decide
> what to smoke first.
>
> All you experienced smokers: do you have any suggestions for a first
> time experience?
>
> Something relatively easy would be nice: so that I can get a feel for
> it...and preferably something that will not take forever and a day to
> smoke. Plus inexpensive would be a wonderful thing too.
>
> Thanks!!!
>
> Christine
>

eggs... takes about 2 hours at low temp and is cheap. put in the raw
shelled sggs keep temp around 170f...smoke will permeate the shell and
viola smoked eggs ready to become smokey deviled eggs.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Christine Dabney said...

> Heya folks,
>
> My Weber Bullet is due to arrive today. However I won't be able to
> smoke anything until the weekend at the earliest.
>
> I want to give it my first run this weekend, and I am trying to decide
> what to smoke first.
>
> All you experienced smokers: do you have any suggestions for a first
> time experience?
>
> Something relatively easy would be nice: so that I can get a feel for
> it...and preferably something that will not take forever and a day to
> smoke. Plus inexpensive would be a wonderful thing too.
>
> Thanks!!!
>
> Christine


Christine,

I'd probably try hickory smoked cheeseburgers. I'm a smoker know-nothing.

Is there a Christening for it's "maiden voyage?" Like making the first dent
yourself for luck and so the second one won't be so disappointing OR
something???

Good luck,

Andy

On Thu, 12 Jul 2007 15:39:22 -0700, "Dave Bugg" >
wrote:

>Christine Dabney wrote:

>> All you experienced smokers: do you have any suggestions for a first
>> time experience?
>>
>> Something relatively easy would be nice: so that I can get a feel for
>> it...and preferably something that will not take forever and a day to
>> smoke. Plus inexpensive would be a wonderful thing too.
>
>First, do a burn-out/seasoning of the pit. Run the pit at about 250 to 275
>for 2 to 3 hours. If there is any residual oils from the manufacturing, it
>will take of it. Then I would smoke-roast a chicken. Do the chickens at
>275F. This will give you a good feel for temperature control, and chicken is
>cheap. Once you feel comfortable with the pit, then do pork butt.

Thanks Dave!!!

I never would have thought of seasoning it. Okay, I think I could do
that on Saturday, then maybe smoke a chicken on Sunday. I have
plenty of chickens in the freezer..so that would work out well.

Should I rub the chicken with anything first?

Christine

On Thu, 12 Jul 2007 22:43:07 GMT, hahabogus > wrote:


>eggs... takes about 2 hours at low temp and is cheap. put in the raw
>shelled sggs keep temp around 170f...smoke will permeate the shell and
>viola smoked eggs ready to become smokey deviled eggs.

Are you serious? I never ever would have thought of that!!!

This sounds intriguing...

Christine

JoeSpareBedroom wrote:
> "Christine Dabney" > wrote in message
> ...
>> Heya folks,
>>
>> My Weber Bullet is due to arrive today. However I won't be able to
>> smoke anything until the weekend at the earliest.
>>
>> I want to give it my first run this weekend, and I am trying to
>> decide what to smoke first.
>>
>> All you experienced smokers: do you have any suggestions for a first
>> time experience?
>>
>> Something relatively easy would be nice: so that I can get a feel for
>> it...and preferably something that will not take forever and a day to
>> smoke. Plus inexpensive would be a wonderful thing too.
>>
>> Thanks!!!
>>
>> Christine
>
>
> A whole chicken cooks slowly, so you have time to fix obvious
> mistakes, like fat going up in flames.

That's not a problem with a WSM. The fat never gets to the wood coals or
charcoal.

> Different from something like
> a salmon fillet, which gives you all of 11 minutes to cook. I know
> you're talking about smoking rather than cooking, but still...pick
> something big. And cheap.

The WSM is for bbq, not grilling. It doesn't do fish all that well.

> Try mesquite with that chicken. Awesome. Works great with turkey, too.

NOOOOOOOOOO!!!!!. Mesquite can foul up an enclosed bbq pit and it will take
forever to get the nastiness out. Save the mequite -- in small quantities
for the grill. It puts out more btu than most other wood, so it does well.
But a little goes a loooong way.

--
Dave
www.davebbq.com

hahabogus wrote:
> Christine Dabney > wrote in
> :
>
>> Heya folks,
>>
>> My Weber Bullet is due to arrive today. However I won't be able to
>> smoke anything until the weekend at the earliest.
>>
>> I want to give it my first run this weekend, and I am trying to
>> decide what to smoke first.
>>
>> All you experienced smokers: do you have any suggestions for a first
>> time experience?
>>
>> Something relatively easy would be nice: so that I can get a feel for
>> it...and preferably something that will not take forever and a day to
>> smoke. Plus inexpensive would be a wonderful thing too.
>>
>> Thanks!!!
>>
>> Christine
>>
>
> eggs... takes about 2 hours at low temp and is cheap. put in the raw
> shelled sggs keep temp around 170f...smoke will permeate the shell and
> viola smoked eggs ready to become smokey deviled eggs.

So you're arguing that the egg comes before the chicken :-)

--
Dave
www.davebbq.com

On Thu, 12 Jul 2007 15:48:57 -0700, "Dave Bugg" >
wrote:

>JoeSpareBedroom wrote:

>> Try mesquite with that chicken. Awesome. Works great with turkey, too.
>
>NOOOOOOOOOO!!!!!. Mesquite can foul up an enclosed bbq pit and it will take
>forever to get the nastiness out. Save the mequite -- in small quantities
>for the grill. It puts out more btu than most other wood, so it does well.
>But a little goes a loooong way.

What wood, if any does work well?

I have some hickory chips here...

Christine

Is a Weber Bullet the same as a Weber Smoky Mountain?

Also, the latter's advertising says it includes a "water pan".
Why would I want steam and humidity from a water pan messing
with my Q??? Is the water optional, I hope?

Steve

On Thu, 12 Jul 2007 22:51:33 +0000 (UTC),
(Steve Pope) wrote:

>Is a Weber Bullet the same as a Weber Smoky Mountain?
>
>Also, the latter's advertising says it includes a "water pan".
>Why would I want steam and humidity from a water pan messing
>with my Q??? Is the water optional, I hope?
>
>Steve

Yes it is the same...

I don't know the answer to that question, to be honest. I will let one
of the experienced smokers answer that....

Christine, trying to learn about smoking..from the best!!

Christine Dabney wrote:
> On Thu, 12 Jul 2007 15:39:22 -0700, "Dave Bugg" >
> wrote:
>
>> Christine Dabney wrote:
>
>>> All you experienced smokers: do you have any suggestions for a first
>>> time experience?
>>>
>>> Something relatively easy would be nice: so that I can get a feel
>>> for it...and preferably something that will not take forever and a
>>> day to smoke. Plus inexpensive would be a wonderful thing too.
>>
>> First, do a burn-out/seasoning of the pit. Run the pit at about 250
>> to 275 for 2 to 3 hours. If there is any residual oils from the
>> manufacturing, it will take of it. Then I would smoke-roast a
>> chicken. Do the chickens at 275F. This will give you a good feel for
>> temperature control, and chicken is cheap. Once you feel comfortable
>> with the pit, then do pork butt.
>
> Thanks Dave!!!
>
> I never would have thought of seasoning it. Okay, I think I could do
> that on Saturday, then maybe smoke a chicken on Sunday. I have
> plenty of chickens in the freezer..so that would work out well.
>
> Should I rub the chicken with anything first?

Rub the chicken with a bit of vegetable oil, not so it's sloppy, just so's
it's a light coating. Mix together some salt, course pepper, and granulated
garlic. The proportions can match your taste. Rub or sprinkle the mixture on
the chicken.

Feel free to ask me questions here or via email. Also, check out:
http://www.virtualweberbullet.com/ You may have seen it already, but it's a
great resource for WSM owners.
--
Dave
www.davebbq.com

Christine Dabney wrote:
> On Thu, 12 Jul 2007 15:48:57 -0700, "Dave Bugg" >
> wrote:
>
>> JoeSpareBedroom wrote:
>
>>> Try mesquite with that chicken. Awesome. Works great with turkey,
>>> too.
>>
>> NOOOOOOOOOO!!!!!. Mesquite can foul up an enclosed bbq pit and it
>> will take forever to get the nastiness out. Save the mequite -- in
>> small quantities for the grill. It puts out more btu than most other
>> wood, so it does well. But a little goes a loooong way.
>
> What wood, if any does work well?
>
> I have some hickory chips here...

Hickory, oak, and any fruit wood. I love apple, pear and cherry. Just keep
in mind that you'll want to avoid exposing meat to thick, dark clouds of
smoke.

--
Dave
www.davebbq.com

On Thu, 12 Jul 2007 15:56:17 -0700, "Dave Bugg" >
wrote:


>Feel free to ask me questions here or via email. Also, check out:
>http://www.virtualweberbullet.com/ You may have seen it already, but it's a
>great resource for WSM owners.

Yes, I have seen it. And I was referred there by people on eGullet,
about the Minion "method". That was the method I was going to use, to
get my smoker going.

Is that a good choice, or is there a better one?

And I will certainly bug you with questions. Be prepared ...LOL.
Probably here on the newsgroup...

Christine

Steve Pope wrote:

> Is a Weber Bullet the same as a Weber Smoky Mountain?

Sure is, Steve. It's also called the WSM. Not to be confused with the Weber
Smoey Joe.

> Also, the latter's advertising says it includes a "water pan".
> Why would I want steam and humidity from a water pan messing
> with my Q??? Is the water optional, I hope?

The water pan is more for a heat sink, to add stability to the thermal mass,
than for moisture. It acts as a baffle to direct heat exposure. The best
thing is to fill the water pan with sand. That increase the thermal mass
making heat regulation a tad bit better.

--
Dave
www.davebbq.com

Christine Dabney wrote:
> On Thu, 12 Jul 2007 22:51:33 +0000 (UTC),
> (Steve Pope) wrote:
>
>> Is a Weber Bullet the same as a Weber Smoky Mountain?
>>
>> Also, the latter's advertising says it includes a "water pan".
>> Why would I want steam and humidity from a water pan messing
>> with my Q??? Is the water optional, I hope?
>>
>> Steve
>
> Yes it is the same...
>
> I don't know the answer to that question, to be honest. I will let one
> of the experienced smokers answer that....

See my answer to Steve, Christine.

--
Dave
www.davebbq.com

On Thu, 12 Jul 2007 15:57:55 -0700, "Dave Bugg" >
wrote:


>Hickory, oak, and any fruit wood. I love apple, pear and cherry. Just keep
>in mind that you'll want to avoid exposing meat to thick, dark clouds of
>smoke.

Okay, I have seen apple and cherry in the stores. I might pick up
some of that.

Another question. I know that the temperature shouldn't go very
high... What kind of thermometer should I have for the smoker? I
think I have read about using one to monitor the temp...

I have instant read thermometers here at the house, but I am willing
to go out to get a thermometer that is suited to the smoker if I need
one.

Christine, realizing she has all sorts of newbie questions

Christine Dabney wrote:
> On Thu, 12 Jul 2007 15:56:17 -0700, "Dave Bugg" >
> wrote:
>
>
>> Feel free to ask me questions here or via email. Also, check out:
>> http://www.virtualweberbullet.com/ You may have seen it already,
>> but it's a great resource for WSM owners.
>
> Yes, I have seen it. And I was referred there by people on eGullet,
> about the Minion "method". That was the method I was going to use, to
> get my smoker going.
>
> Is that a good choice, or is there a better one?

For long cooks, the minion method is good. For two to four hour cooks, you
won't need to do that.

Have you learned about lighting charcoal with a chimney starter?

--
Dave
www.davebbq.com

On Thu, 12 Jul 2007 16:05:08 -0700, "Dave Bugg" >
wrote:


>Have you learned about lighting charcoal with a chimney starter?

Yes, I have one, and use it to start my coals.

Christine

Christine Dabney wrote:

> Another question. I know that the temperature shouldn't go very
> high... What kind of thermometer should I have for the smoker? I
> think I have read about using one to monitor the temp...

This works well, and is good for temperatures below 300F. You wouldn't want
to use this setup for grilling.
Picture 1: http://i9.tinypic.com/61t9qpl.jpg
Picture 2: http://i16.tinypic.com/4lok4tv.jpg


> I have instant read thermometers here at the house, but I am willing
> to go out to get a thermometer that is suited to the smoker if I need
> one.
>
> Christine, realizing she has all sorts of newbie questions

--
Dave
www.davebbq.com

Christine Dabney wrote:
> On Thu, 12 Jul 2007 16:05:08 -0700, "Dave Bugg" >
> wrote:

>> Have you learned about lighting charcoal with a chimney starter?
>
> Yes, I have one, and use it to start my coals.

Great; you've already have an essential skill-set down :-)

--
Dave
www.davebbq.com

On Thu, 12 Jul 2007 16:11:14 -0700, "Dave Bugg" >
wrote:

>Christine Dabney wrote:
>
>> Another question. I know that the temperature shouldn't go very
>> high... What kind of thermometer should I have for the smoker? I
>> think I have read about using one to monitor the temp...
>
>This works well, and is good for temperatures below 300F. You wouldn't want
>to use this setup for grilling.
>Picture 1: http://i9.tinypic.com/61t9qpl.jpg
>Picture 2: http://i16.tinypic.com/4lok4tv.jpg
>

Oh, okay!!!

I have that type of thermometer..and I use it a lot. No clothespins
though..guess I will have to find some..LOL.

Christine

Dave Bugg wrote:
> Christine Dabney wrote:
>
>> Another question. I know that the temperature shouldn't go very
>> high... What kind of thermometer should I have for the smoker? I
>> think I have read about using one to monitor the temp...
>
> This works well, and is good for temperatures below 300F. You
> wouldn't want to use this setup for grilling.
> Picture 1: http://i9.tinypic.com/61t9qpl.jpg
> Picture 2: http://i16.tinypic.com/4lok4tv.jpg

Forgot to mention: the most accurate temperature reading is on the grill
next to the meat. Temperatures measured up in the dome can measure 30 to 50F
higher. That will mean you would be cooking at a much cooler temp than
intended.

--
Dave
www.davebbq.com

"Dave Bugg" > wrote in message
...
> Steve Pope wrote:
>
>> Is a Weber Bullet the same as a Weber Smoky Mountain?
>
> Sure is, Steve. It's also called the WSM. Not to be confused with the
> Weber Smoey Joe.
>
>> Also, the latter's advertising says it includes a "water pan".
>> Why would I want steam and humidity from a water pan messing
>> with my Q??? Is the water optional, I hope?
>
> The water pan is more for a heat sink, to add stability to the thermal
> mass, than for moisture. It acts as a baffle to direct heat exposure. The
> best thing is to fill the water pan with sand.

And cover it with foil. Keeps the grease out of the sand and makes for
better clean up.

> That increase the thermal mass making heat regulation a tad bit better.

BOB

On Thu, 12 Jul 2007 16:15:16 -0700, "Dave Bugg" >
wrote:


>Forgot to mention: the most accurate temperature reading is on the grill
>next to the meat. Temperatures measured up in the dome can measure 30 to 50F
>higher. That will mean you would be cooking at a much cooler temp than
>intended.

Okay, I will have to figure this out. I am sure when I see how it is
set up, etc, I will have a better idea of what you are talking about.

It just arrived!!!!! I am so excited!!! Not sure I have time to
unpack it today...I leave for work in about 40 minutes. Darn. If I
had the time, I would start today.

Christine

On Thu, 12 Jul 2007 19:20:56 -0400, " BOB" > wrote:

>"Dave Bugg" > wrote in message

>> The water pan is more for a heat sink, to add stability to the thermal
>> mass, than for moisture. It acts as a baffle to direct heat exposure. The
>> best thing is to fill the water pan with sand.
>
>And cover it with foil. Keeps the grease out of the sand and makes for
>better clean up.
>
>> That increase the thermal mass making heat regulation a tad bit better.
>
>BOB

Hmm...all these tips. I am going to have to collect these all in one
place....

So much to learn.

I just peaked inside the box...looks like I will have to wait til
tomorrow or Saturday to put it together....

Keep the tips coming, folks....

Christine

Christine Dabney wrote:
> On Thu, 12 Jul 2007 16:15:16 -0700, "Dave Bugg" >
> wrote:
>
>
>> Forgot to mention: the most accurate temperature reading is on the
>> grill next to the meat. Temperatures measured up in the dome can
>> measure 30 to 50F higher. That will mean you would be cooking at a
>> much cooler temp than intended.
>
> Okay, I will have to figure this out. I am sure when I see how it is
> set up, etc, I will have a better idea of what you are talking about.

Don't worry, you'll understand once you see it.

> It just arrived!!!!! I am so excited!!! Not sure I have time to
> unpack it today...I leave for work in about 40 minutes. Darn. If I
> had the time, I would start today.

Anticipation; a most underated feeling :-)

--
Dave
www.davebbq.com

"Christine Dabney" > wrote in message
...
> On Thu, 12 Jul 2007 16:15:16 -0700, "Dave Bugg" >
> wrote:
>
>
>>Forgot to mention: the most accurate temperature reading is on the grill
>>next to the meat. Temperatures measured up in the dome can measure 30 to
>>50F
>>higher. That will mean you would be cooking at a much cooler temp than
>>intended.
>
> Okay, I will have to figure this out. I am sure when I see how it is
> set up, etc, I will have a better idea of what you are talking about.
>
> It just arrived!!!!! I am so excited!!! Not sure I have time to
> unpack it today...I leave for work in about 40 minutes. Darn. If I
> had the time, I would start today.

You'd better wait. Assembly required. There are a couple of pieces that
can be assembled upside down. Make sure that you READ THE INSTRUCTIONS.
It'll save time. ;-)

It's simple, just pay attention. After you've used it a few times, I have
several modifications that'll make using the WSM much simpler, not that it
needs to be any simpler.

Good luck, and good eating.

BOB

Dave Bugg wrote:

> Steve Pope wrote:
>
> > Is a Weber Bullet the same as a Weber Smoky Mountain?
>
> Sure is, Steve. It's also called the WSM. Not to be confused with the
> Weber Smoey Joe.
>
> > Also, the latter's advertising says it includes a "water pan".
> > Why would I want steam and humidity from a water pan messing
> > with my Q??? Is the water optional, I hope?
>
> The water pan is more for a heat sink, to add stability to the
> thermal mass, than for moisture. It acts as a baffle to direct heat
> exposure. The best thing is to fill the water pan with sand. That
> increase the thermal mass making heat regulation a tad bit better.

I actually just run mine empty. It doesn't seem to adversely affect
temperature control much, and there's less cleanup problem.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Thu, 12 Jul 2007 19:39:41 -0400, " BOB" > wrote:


>You'd better wait. Assembly required. There are a couple of pieces that
>can be assembled upside down. Make sure that you READ THE INSTRUCTIONS.
>It'll save time. ;-)
>
>It's simple, just pay attention. After you've used it a few times, I have
>several modifications that'll make using the WSM much simpler, not that it
>needs to be any simpler.

Thanks!

I figured that it needed assembly. And I am one of those folks that
does read instructions...LOL.

And I look forward to everyone's modifications, tips, etc... I want
to get a lot of use out of this!

Christine, looking forward to her first pulled pork from the WSM..

"Christine Dabney" > wrote in message
...
> On Thu, 12 Jul 2007 16:15:16 -0700, "Dave Bugg" >
> wrote:
>
>
>>Forgot to mention: the most accurate temperature reading is on the grill
>>next to the meat. Temperatures measured up in the dome can measure 30 to
>>50F
>>higher. That will mean you would be cooking at a much cooler temp than
>>intended.
>
> Okay, I will have to figure this out. I am sure when I see how it is
> set up, etc, I will have a better idea of what you are talking about.
>
> It just arrived!!!!! I am so excited!!! Not sure I have time to
> unpack it today...I leave for work in about 40 minutes. Darn. If I
> had the time, I would start today.

If you have a deep fryer thermometer, they generally reach close to grill
level, have a hook to attach to the upper vent and nicely fit the
temperature ranges you'll be using. Easy, cheap and quick is some good
sausage.
>
> Christine

Default User wrote:
> Dave Bugg wrote:
>
>> Steve Pope wrote:
>>
>>> Is a Weber Bullet the same as a Weber Smoky Mountain?
>>
>> Sure is, Steve. It's also called the WSM. Not to be confused with the
>> Weber Smoey Joe.
>>
>>> Also, the latter's advertising says it includes a "water pan".
>>> Why would I want steam and humidity from a water pan messing
>>> with my Q??? Is the water optional, I hope?
>>
>> The water pan is more for a heat sink, to add stability to the
>> thermal mass, than for moisture. It acts as a baffle to direct heat
>> exposure. The best thing is to fill the water pan with sand. That
>> increase the thermal mass making heat regulation a tad bit better.
>
> I actually just run mine empty. It doesn't seem to adversely affect
> temperature control much, and there's less cleanup problem.

You're right, Brian, especially in warm weather. During colder weather the
sand-filled pan makes more of a difference.

--
Dave
www.davebbq.com

On Thu, 12 Jul 2007 16:33:03 -0600, Christine Dabney
> wrote:

>My Weber Bullet is due to arrive today. However I won't be able to
>smoke anything until the weekend at the earliest.

I quit smoking in the late 60's...but Salem used to be good.

Dave Bugg > wrote:

>Default User wrote:

>> Dave Bugg wrote:

>>> Steve Pope wrote:

>>>> Also, the latter's advertising says it includes a "water pan".
>>>> Why would I want steam and humidity from a water pan messing
>>>> with my Q??? Is the water optional, I hope?

>>> The water pan is more for a heat sink, to add stability to the
>>> thermal mass, than for moisture. It acts as a baffle to direct heat
>>> exposure. The best thing is to fill the water pan with sand. That
>>> increase the thermal mass making heat regulation a tad bit better.

>> I actually just run mine empty. It doesn't seem to adversely affect
>> temperature control much, and there's less cleanup problem.

>You're right, Brian, especially in warm weather. During colder weather the
>sand-filled pan makes more of a difference.

Thanks for the info. This increases my interest in scoring one
of these units -- I was worried that you were somehow required
to create artificial humidity.

Steve

Christine Dabney wrote:
>
> On Thu, 12 Jul 2007 22:43:07 GMT, hahabogus > wrote:
>
> >eggs... takes about 2 hours at low temp and is cheap. put in the raw
> >shelled sggs keep temp around 170f...smoke will permeate the shell and
> >viola smoked eggs ready to become smokey deviled eggs.
>
> Are you serious? I never ever would have thought of that!!!
>
> This sounds intriguing...
>
> Christine

I've never heard of putting raw eggs (I think 'hahabogus' means raw
eggs?) in a grill/bbq/smoker to cook that way. Definitely very
intriguing! Sounds like it'll be time to experiment <G>.

Sky

"Dave Bugg" > wrote in news:Ieyli.54$b43.0
@newsfe02.lga:

> hahabogus wrote:
>> Christine Dabney > wrote in
>> :
>>
>>> Heya folks,
>>>
>>> My Weber Bullet is due to arrive today. However I won't be able to
>>> smoke anything until the weekend at the earliest.
>>>
>>> I want to give it my first run this weekend, and I am trying to
>>> decide what to smoke first.
>>>
>>> All you experienced smokers: do you have any suggestions for a first
>>> time experience?
>>>
>>> Something relatively easy would be nice: so that I can get a feel for
>>> it...and preferably something that will not take forever and a day to
>>> smoke. Plus inexpensive would be a wonderful thing too.
>>>
>>> Thanks!!!
>>>
>>> Christine
>>>
>>
>> eggs... takes about 2 hours at low temp and is cheap. put in the raw
>> shelled sggs keep temp around 170f...smoke will permeate the shell and
>> viola smoked eggs ready to become smokey deviled eggs.
>
> So you're arguing that the egg comes before the chicken :-)
>

If smoking a egg at 170f or lower is below your skill level....forget
sausage making.

the plus is eggs is cheaper than chickens.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Sky > wrote in news:4696CC37.4DC9
@NOsbcglobal.SnPeAtM:

> Christine Dabney wrote:
>>
>> On Thu, 12 Jul 2007 22:43:07 GMT, hahabogus > wrote:
>>
>> >eggs... takes about 2 hours at low temp and is cheap. put in the raw
>> >shelled sggs keep temp around 170f...smoke will permeate the shell
and
>> >viola smoked eggs ready to become smokey deviled eggs.
>>
>> Are you serious? I never ever would have thought of that!!!
>>
>> This sounds intriguing...
>>
>> Christine
>
> I've never heard of putting raw eggs (I think 'hahabogus' means raw
> eggs?) in a grill/bbq/smoker to cook that way. Definitely very
> intriguing! Sounds like it'll be time to experiment <G>.
>
> Sky
>

yes raw in the shell eggs...we are going for a true deviled egg.

Now it think hickory would work but oak might be nice.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus wrote:
> "Dave Bugg" > wrote in news:Ieyli.54$b43.0
> @newsfe02.lga:
>
>> hahabogus wrote:
>>> Christine Dabney > wrote in
>>> :
>>>
>>>> Heya folks,
>>>>
>>>> My Weber Bullet is due to arrive today. However I won't be able
>>>> to smoke anything until the weekend at the earliest.
>>>>
>>>> I want to give it my first run this weekend, and I am trying to
>>>> decide what to smoke first.
>>>>
>>>> All you experienced smokers: do you have any suggestions for a
>>>> first time experience?
>>>>
>>>> Something relatively easy would be nice: so that I can get a feel
>>>> for it...and preferably something that will not take forever and a
>>>> day to smoke. Plus inexpensive would be a wonderful thing too.
>>>>
>>>>
>>>> Thanks!!!
>>>>
>>>> Christine
>>>>
>>>
>>> eggs... takes about 2 hours at low temp and is cheap. put in the raw
>>> shelled sggs keep temp around 170f...smoke will permeate the shell
>>> and viola smoked eggs ready to become smokey deviled eggs.
>>
>> So you're arguing that the egg comes before the chicken :-)
>>
>
> If smoking a egg at 170f or lower is below your skill level....forget
> sausage making.

Stow the thin skin and the lame attempt at an insult, bubba. What I said was
a joke based on the age-old question: 'What comes first, the chicken or the
egg'. I had mentioned smoking chickens, you had mentioned doing eggs.

> the plus is eggs is cheaper than chickens.

But they don't have drumsticks.

--
Dave
www.davebbq.com

Christine Dabney > wrote:

>My Weber Bullet is due to arrive today. However I won't be able to
>smoke anything until the weekend at the earliest.
>
>I want to give it my first run this weekend, and I am trying to decide
>what to smoke first.
>
>All you experienced smokers: do you have any suggestions for a first
>time experience?

I'm not an experienced smoker, but were it my unit I would try
either brisket or ribs or pork shoulder, since just about anything
else can be adequately cooked/smoked in an ordinary Weber kettle grill.

Go for broke in other words.

Steve