Any suggested cuts of meat that are forgiving for a newbie smoker?

Whole chicken or some turkey legs sounds appealing to me, and I'll probably
give those a go unless the more experienced here think they are tricky for a
first timer.

Peter wrote on Wed, 23 Jul 2008 09:43:25 -0400:

> Any suggested cuts of meat that are forgiving for a newbie
> smoker?

I thought for a moment that this was an OT request for reminiscences
about first time tobacco smoking :-) I can remember my first experience
(at college believe it or not) and the ensuing sickness. Unfortunately,
I persisted until I gave it up 20 years ago.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

I did a rollled lump of leg of pork and a chicken for my first attempt,
both went down well. Both had been brined beforehand, possibly a bit
too long in the case of the chicken

Steve

Peter wrote:
> Any suggested cuts of meat that are forgiving for a newbie smoker?
>

Peter wrote:
> Any suggested cuts of meat that are forgiving for a newbie smoker?
>
> Whole chicken or some turkey legs sounds appealing to me, and I'll
> probably give those a go unless the more experienced here think they
> are tricky for a first timer.

Chicken, turkey or pork butt or shoulder would be my suggestions. They're
practically infallible.

kili

Peter wrote:
> Any suggested cuts of meat that are forgiving for a newbie smoker?
>
> Whole chicken or some turkey legs sounds appealing to me, and I'll
> probably give those a go unless the more experienced here think they
> are tricky for a first timer.

I'm double replying, but you can ask as alt.food.barbecue and you'll get
better replies. It depends upon the type of smoker you have and the lump
you're using as well. My husband is an avid BBQ'ist (if that's even a word)
and I've learned a lot from him. Start your chimney with lump, add some
hickory, cherry, apple, oak, - whatever wood, put your probe thermometer
into the meat and let it go. The pit should be maintained at around 275-300
and that's about it. (A direct thermometer in the vents of your smoker will
tell you the temp of the dome. Unless you have an offset - you didn't
specify.)

kili

"kilikini" > wrote in message
. com...
> Peter wrote:
>> Any suggested cuts of meat that are forgiving for a newbie smoker?
>>
>> Whole chicken or some turkey legs sounds appealing to me, and I'll
>> probably give those a go unless the more experienced here think they
>> are tricky for a first timer.
>
> I'm double replying, but you can ask as alt.food.barbecue and you'll get
> better replies. It depends upon the type of smoker you have and the lump
> you're using as well. My husband is an avid BBQ'ist (if that's even a
> word) and I've learned a lot from him. Start your chimney with lump, add
> some hickory, cherry, apple, oak, - whatever wood, put your probe
> thermometer into the meat and let it go. The pit should be maintained at
> around 275-300 and that's about it. (A direct thermometer in the vents of
> your smoker will tell you the temp of the dome. Unless you have an
> offset - you didn't specify.)
>
> kili

Thanks, everyone.

I'm using an offset. I'm sure I'll get a lashing for this, but it's a
natural gas, not a charcoal. I'll be using aluminium pouches for my wood
chips (apple), one part dry to two parts wet is the way to go I hear?

I'll be doing 2 whole chickens today it seems. Chickens are brining,
thermometers ready to go.

On Wed, 23 Jul 2008 10:59:19 -0400, "Peter" > wrote:

>Thanks, everyone.
>
>I'm using an offset. I'm sure I'll get a lashing for this, but it's a
>natural gas, not a charcoal. I'll be using aluminium pouches for my wood
>chips (apple), one part dry to two parts wet is the way to go I hear?
>
>I'll be doing 2 whole chickens today it seems. Chickens are brining,
>thermometers ready to go.
>

I've never seen an offset gas smoker. What brand is it?

Lou

"Peter" > wrote in message
...
> Any suggested cuts of meat that are forgiving for a newbie smoker?
>
> Whole chicken or some turkey legs sounds appealing to me, and I'll
> probably give those a go unless the more experienced here think they are
> tricky for a first timer.


Go he

http://www.eaglequest.com/~bbq/faq2/toc.html

Read section 5 - (Smoking)

Use the wood sparingly most people Over smoke the first few times.

Smoking poultry will yield a skin that is like shoe leather - expect it it's
normal.

Use an meat thermometer.

Have fun.


--
Old Scoundrel

(AKA Dimitri)

"Lou Decruss" > wrote in message
...
> On Wed, 23 Jul 2008 10:59:19 -0400, "Peter" > wrote:
>
>>Thanks, everyone.
>>
>>I'm using an offset. I'm sure I'll get a lashing for this, but it's a
>>natural gas, not a charcoal. I'll be using aluminium pouches for my wood
>>chips (apple), one part dry to two parts wet is the way to go I hear?
>>
>>I'll be doing 2 whole chickens today it seems. Chickens are brining,
>>thermometers ready to go.
>>
>
> I've never seen an offset gas smoker. What brand is it?
>
> Lou


Sorry, I don't know my BBQ terms and I'm probably confusing offset with
something else.

By offset I just meant I could offset the chips and use indirect heat for my
food ;-)

This is what I'm using...

http://www.centrobbqs.com/en/spec_page.php?b_id=3

It was a gift, so I'm trying to make the best of it. One of those TV chef
guys uses a similar grill for smoking so we will see how it goes.

Peter wrote:

>
> I'm using an offset. I'm sure I'll get a lashing for this, but it's a
> natural gas, not a charcoal. I'll be using aluminium pouches for my wood
> chips (apple), one part dry to two parts wet is the way to go I hear?
>
> I'll be doing 2 whole chickens today it seems. Chickens are brining,
> thermometers ready to go.

Last year I tried to buy a smoker and the salesman at the BBQ store said not to
waste my money and sold me a little cast iron smoker box to use offset in my gas
BBQ. It worked fine. No use spending hundreds of dollars extra and taking up
more space for a second cooker. But you're right... the purists will jump on us.

Peter wrote:

> I'm using an offset. I'm sure I'll get a lashing for this, but it's a
> natural gas, not a charcoal.

A gas offset smoker? That doesn't make any sense.

-sw

"Dave Smith" > wrote in message
...
> Peter wrote:
>
>>
>> I'm using an offset. I'm sure I'll get a lashing for this, but it's a
>> natural gas, not a charcoal. I'll be using aluminium pouches for my wood
>> chips (apple), one part dry to two parts wet is the way to go I hear?
>>
>> I'll be doing 2 whole chickens today it seems. Chickens are brining,
>> thermometers ready to go.
>
> Last year I tried to buy a smoker and the salesman at the BBQ store said
> not to
> waste my money and sold me a little cast iron smoker box to use offset in
> my gas
> BBQ. It worked fine. No use spending hundreds of dollars extra and
> taking up
> more space for a second cooker. But you're right... the purists will jump
> on us.


If you are satisfied with the results - good for you.

I have found long term that you can not make a gas grill effectively act
like a smoker or a slow indirect barbeque, not will it yield results as good
as a smoker. Gas grills need to breath and are not designed to hold heat as
a smoker will. Therefore it's both difficult and expensive to keep the
burners going and effectively control the temperature for long slow cooking.

http://www.charbroil.com/Consumer/pr...ctSeriesID=16#

This is what I use for smoking and 1 chimney of charcoal will usually keep
this smoker going for 4 to 5 hours - just enough to do several racks of ribs
properly. A 16 pound turkey usually takes a bit longer. The damper on the
chimney and the other one on the firebox allows one to choke down the amount
of air and the speed of the burn ergo the temperature.

The results are IMHO far superior to anything can do on my gas grill.

Like most other cooking processes time and experimentation will continue
the learning curve.


--
Old Scoundrel

(AKA Dimitri)

Peter wrote:

> Sorry, I don't know my BBQ terms and I'm probably confusing offset with
> something else.
>
> By offset I just meant I could offset the chips and use indirect heat for my
> food ;-)
>
> This is what I'm using...
>
> http://www.centrobbqs.com/en/spec_page.php?b_id=3

Stick to grilling with that. You could kinda smoke some chicken pieces,
maybe, but not much, reliably. The flame is too close to the meat.

If you really want to try smoking, pick yourself up one of the Brinkman
Gourmet Smokers at the hardware store for about $40.

-sw

Dave Smith wrote:

> Last year I tried to buy a smoker and the salesman at the BBQ store said not to
> waste my money and sold me a little cast iron smoker box to use offset in my gas
> BBQ. It worked fine. No use spending hundreds of dollars extra and taking up
> more space for a second cooker. But you're right... the purists will jump on us.

And you get what you pay for. Your box probably cost you, what, $8?

You can't smoke on a gas grill. Period. You can cook smnoke-flavored
food, though.

-sw

On Jul 23, 8:48�am, "James Silverton" >
wrote:
> �Peter �wrote �on Wed, 23 Jul 2008 09:43:25 -0400:
>
> > Any suggested cuts of meat that are forgiving for a newbie
> > smoker?
>
> I thought for a moment that this was an OT request for reminiscences
> about first time tobacco smoking :-) I can remember my first experience
> (at college believe it or not) and the ensuing sickness. Unfortunately,
> I persisted until I gave it up 20 years ago.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

Thats what I thought too, was going to say.... don't start and then
you won't have to quit..

Rosie

"Sqwertz" > wrote in message
...
> Peter wrote:
>
>> Sorry, I don't know my BBQ terms and I'm probably confusing offset with
>> something else.
>>
>> By offset I just meant I could offset the chips and use indirect heat for
>> my food ;-)
>>
>> This is what I'm using...
>>
>> http://www.centrobbqs.com/en/spec_page.php?b_id=3
>
> Stick to grilling with that. You could kinda smoke some chicken pieces,
> maybe, but not much, reliably. The flame is too close to the meat.

It's holding a steady 270 where I'm putting the chicken according to my
thermometer.

>
> If you really want to try smoking, pick yourself up one of the Brinkman
> Gourmet Smokers at the hardware store for about $40.
>
> -sw

Thats a good price, will look into it.

>
> Stick to grilling with that. You could kinda smoke some chicken pieces,
> maybe, but not much, reliably. The flame is too close to the meat.
>
> If you really want to try smoking, pick yourself up one of the Brinkman
> Gourmet Smokers at the hardware store for about $40.
>
> -sw

I'd disagree as long as he just uses one burner and has the food as far away
as possible. Rob Rainford uses gas grills exclusively on his show
(http://www.foodtv.ca/ontv/titledetai...?titleid=68771 ). Make a smoke
pouch out of foil and put it on the side with the burner. If you do a whole
chicken just give it a 1/2 turn 1/2 way through. Also remember that in a
grill with that design that if the thermometer is located near the top of
the dome the temp will be about 25-50 degrees hotter at the top then down at
the grill (on the indirect side). It works better if the burners go front
to back but even if they are side to side just use the front most or rear
most burner (on LOW!) and get the food as far away as possible

> It's holding a steady 270 where I'm putting the chicken according to my
> thermometer.

Sounds like that area needs a chicken and a bit of apple wood smoke ;-)

"Dirty Harry" > wrote in message
news:KwJhk.128421$gc5.47085@pd7urf2no...
>
>>
>> Stick to grilling with that. You could kinda smoke some chicken pieces,
>> maybe, but not much, reliably. The flame is too close to the meat.
>>
>> If you really want to try smoking, pick yourself up one of the Brinkman
>> Gourmet Smokers at the hardware store for about $40.
>>
>> -sw
>
> I'd disagree as long as he just uses one burner and has the food as far
> away as possible. Rob Rainford uses gas grills exclusively on his show
> (http://www.foodtv.ca/ontv/titledetai...?titleid=68771 ). Make a
> smoke pouch out of foil and put it on the side with the burner. If you do
> a whole chicken just give it a 1/2 turn 1/2 way through. Also remember
> that in a grill with that design that if the thermometer is located near
> the top of the dome the temp will be about 25-50 degrees hotter at the top
> then down at the grill (on the indirect side). It works better if the
> burners go front to back but even if they are side to side just use the
> front most or rear most burner (on LOW!) and get the food as far away as
> possible
>


When I said the TV chef does it, thats who I was talking about, License to
Grill ;-)

I have side to side burners (left, right, center) on this grill, chicken on
one end, my pouches on the other.

It's in there smoking now, and my guess is the neighbors will hate me. They
all seem to have their central air conditioners on (and windows closed) so
hopefully they can't smell it as much as I can in here.

I don't think I'll be able to do this often because of the location, or
atleast wait until winter.

"Dirty Harry" > wrote in message
news:UDJhk.128428$gc5.65093@pd7urf2no...
>
>
>> It's holding a steady 270 where I'm putting the chicken according to my
>> thermometer.
>
> Sounds like that area needs a chicken and a bit of apple wood smoke ;-)
>
>

done and done ;-)

"Peter" > wrote in message
...
>
> "Dirty Harry" > wrote in message
> news:KwJhk.128421$gc5.47085@pd7urf2no...
>>
>>>
>>> Stick to grilling with that. You could kinda smoke some chicken pieces,
>>> maybe, but not much, reliably. The flame is too close to the meat.
>>>
>>> If you really want to try smoking, pick yourself up one of the Brinkman
>>> Gourmet Smokers at the hardware store for about $40.
>>>
>>> -sw
>>
>> I'd disagree as long as he just uses one burner and has the food as far
>> away as possible. Rob Rainford uses gas grills exclusively on his show
>> (http://www.foodtv.ca/ontv/titledetai...?titleid=68771 ). Make a
>> smoke pouch out of foil and put it on the side with the burner. If you
>> do a whole chicken just give it a 1/2 turn 1/2 way through. Also
>> remember that in a grill with that design that if the thermometer is
>> located near the top of the dome the temp will be about 25-50 degrees
>> hotter at the top then down at the grill (on the indirect side). It
>> works better if the burners go front to back but even if they are side to
>> side just use the front most or rear most burner (on LOW!) and get the
>> food as far away as possible
>>
>
>
> When I said the TV chef does it, thats who I was talking about, License
> to Grill ;-)
>
> I have side to side burners (left, right, center) on this grill, chicken
> on one end, my pouches on the other.
>
> It's in there smoking now, and my guess is the neighbors will hate me.
> They all seem to have their central air conditioners on (and windows
> closed) so hopefully they can't smell it as much as I can in here.
>
> I don't think I'll be able to do this often because of the location, or
> atleast wait until winter.

Hehe, you should see the clouds of smoke I send around the neighbourhood
when I light my charcoal chimney! I wouldn't worry about the smoke from
your gas grill, you want just light wisps of smoke coming out of the Q or
you might over do it. I love the smell of cherry or apple smoke, you're
probably just making them drool if they can smell it.

Peter > wrote:

>Any suggested cuts of meat that are forgiving for a newbie smoker?

>Whole chicken or some turkey legs sounds appealing to me, and I'll probably
>give those a go unless the more experienced here think they are tricky for a
>first timer.

In my opinion:

I do think chicken and turkey are tricky, unless your goal is
simply smoky-tasting chicken or turkey whose tenderness and
texture are not appreciably different from what you'd obtain
by other means of cooking.

For more distinctive results from your smoker, use the classical cuts
used for smoking -- beef or pork ribs (other than baby back), beef
brisket, pork shoulder.

Steve

Peter > wrote:

>This is what I'm using...

>http://www.centrobbqs.com/en/spec_page.php?b_id=3

>It was a gift, so I'm trying to make the best of it.

Okay, scratch my previous advice, which had assumed you had a
smoker.

The only meats I've successfully smoked on a grill-plus-wood-chips
arrangement are beef brisket and lamb shoulder. By "successful"
I mean they really seemed like they might have come out of a real
smoker instead of a grill. I don't think you have a real shot
at ribs.

Chicken, salmon, vegetables, hamburgers, steaks will
all come out fine and can benefit from offset grilling.

Steve

On Wed, 23 Jul 2008 12:18:54 -0400, Dave Smith
> wrote:

>Peter wrote:
>
>>
>> I'm using an offset. I'm sure I'll get a lashing for this, but it's a
>> natural gas, not a charcoal. I'll be using aluminium pouches for my wood
>> chips (apple), one part dry to two parts wet is the way to go I hear?
>>
>> I'll be doing 2 whole chickens today it seems. Chickens are brining,
>> thermometers ready to go.
>
>Last year I tried to buy a smoker and the salesman at the BBQ store said not to
>waste my money and sold me a little cast iron smoker box to use offset in my gas
>BBQ. It worked fine. No use spending hundreds of dollars extra and taking up
>more space for a second cooker. But you're right... the purists will jump on us.

I'm a purist and I'm not going to jump, but your finished product
won't be the same. I spoke recently of a friend who uses a large
electric commercial smoker for his. (walk in size) He and his friend
cater parties and do well for a side-gig. The ribs are tender and
easily pull off the bone. People rave about them. The finished
product is served with sauce that uses liquid smoke. Without the
sauce the ribs have very little flavor. They lack a smoke ring or
bark. It's certainly an edible meal, but calling them smoked ribs is
a stretch. I've also tried the gasser route and it's the same as the
electric results.

Just my $.02

Lou

On Wed, 23 Jul 2008 09:43:25 -0400, "Peter" > wrote:

>Any suggested cuts of meat that are forgiving for a newbie smoker?

You need to start thinking like the Pilgrams. I would suspect they
didn't really consider "forgiving" cuts. They just needed to preserve
the meat from spoilage.

With that in mind, why don't you try to smoke what you have, and not
be worried about having a 3500 smoker. I know they didn't.

Check http://www.motherearthnews.com/ they have so many basic
articles that will get you going.

On Wed, 23 Jul 2008 18:30:02 -0400, Billy <Hereiam@hotmaildotcom>
wrote:

>On Wed, 23 Jul 2008 09:43:25 -0400, "Peter" > wrote:
>
>>Any suggested cuts of meat that are forgiving for a newbie smoker?
>
>You need to start thinking like the Pilgrams. I would suspect they
>didn't really consider "forgiving" cuts. They just needed to preserve
>the meat from spoilage.
>
>With that in mind, why don't you try to smoke what you have, and not
>be worried about having a 3500 smoker. I know they didn't.
>
>Check http://www.motherearthnews.com/ they have so many basic
>articles that will get you going.

After a quick look it seems pretty funny, and so far pretty accurate.
I'll look around later, but thanks. It's a new one for me.

Lou

"Lou Decruss" > wrote in message
...
> On Wed, 23 Jul 2008 12:18:54 -0400, Dave Smith
> > wrote:
>
>>Peter wrote:
>>
>>>
>>> I'm using an offset. I'm sure I'll get a lashing for this, but it's a
>>> natural gas, not a charcoal. I'll be using aluminium pouches for my
>>> wood
>>> chips (apple), one part dry to two parts wet is the way to go I hear?
>>>
>>> I'll be doing 2 whole chickens today it seems. Chickens are brining,
>>> thermometers ready to go.
>>
>>Last year I tried to buy a smoker and the salesman at the BBQ store said
>>not to
>>waste my money and sold me a little cast iron smoker box to use offset in
>>my gas
>>BBQ. It worked fine. No use spending hundreds of dollars extra and
>>taking up
>>more space for a second cooker. But you're right... the purists will jump
>>on us.
>
> I'm a purist and I'm not going to jump, but your finished product
> won't be the same. I spoke recently of a friend who uses a large
> electric commercial smoker for his. (walk in size) He and his friend
> cater parties and do well for a side-gig. The ribs are tender and
> easily pull off the bone. People rave about them. The finished
> product is served with sauce that uses liquid smoke. Without the
> sauce the ribs have very little flavor. They lack a smoke ring or
> bark. It's certainly an edible meal, but calling them smoked ribs is
> a stretch. I've also tried the gasser route and it's the same as the
> electric results.
>
> Just my $.02
>
> Lou

Gas, electric, lump, the smoke ring comes from the SMOKE. If hes got a huge
electric smoker and he's not getting a smoke ring he's doing something
wrong, try adding some wood chips lol. I have 2 offset smokers and a home
made electric one made with a jim beam barrel, I can get the same smoke ring
on any of them.

Peter > wrote:

> "Sqwertz" > wrote in message
> ...
>> Peter wrote:
>>
>>> Sorry, I don't know my BBQ terms and I'm probably confusing offset with
>>> something else.
>>>
>>> By offset I just meant I could offset the chips and use indirect heat for
>>> my food ;-)
>>>
>>> This is what I'm using...
>>>
>>> http://www.centrobbqs.com/en/spec_page.php?b_id=3
>>
>> Stick to grilling with that. You could kinda smoke some chicken pieces,
>> maybe, but not much, reliably. The flame is too close to the meat.
>
> It's holding a steady 270 where I'm putting the chicken according to my
> thermometer.

Doesn't mean dick. It's still too close to direct flame.

-sw

Dirty Harry > wrote:

>>
>> Stick to grilling with that. You could kinda smoke some chicken pieces,
>> maybe, but not much, reliably. The flame is too close to the meat.
>>
>> If you really want to try smoking, pick yourself up one of the Brinkman
>> Gourmet Smokers at the hardware store for about $40.
>
> I'd disagree as long as he just uses one burner and has the food as far away
> as possible. Rob Rainford uses gas grills exclusively on his show
> (http://www.foodtv.ca...

<yawn> Like we seasoned BBQ'ers really care what they do on FoodTV.

-sw

"Peter" > wrote in message
> It's in there smoking now, and my guess is the neighbors will hate me.
> They all seem to have their central air conditioners on (and windows
> closed) so hopefully they can't smell it as much as I can in here.
>
> I don't think I'll be able to do this often because of the location, or
> atleast wait until winter.

My neighbors never complained aside from the fact it makes them hungry. You
can always share a couple of chicken parts too.

"Dave Smith" > wrote in message
...
> Peter wrote:
>
>>
>> I'm using an offset. I'm sure I'll get a lashing for this, but it's a
>> natural gas, not a charcoal. I'll be using aluminium pouches for my wood
>> chips (apple), one part dry to two parts wet is the way to go I hear?
>>
>> I'll be doing 2 whole chickens today it seems. Chickens are brining,
>> thermometers ready to go.
>
> Last year I tried to buy a smoker and the salesman at the BBQ store said
> not to
> waste my money and sold me a little cast iron smoker box to use offset in
> my gas
> BBQ. It worked fine. No use spending hundreds of dollars extra and
> taking up
> more space for a second cooker. But you're right... the purists will jump
> on us.


Depends on the final results. I've smoked on my grill too, but it certainly
is no contender for the barbecue cooker of the year. Aside from that, I'd
often be grilling while smoking something else. You own more than one pot
don't you? More than one burner on the kitchen range? Same idea with grill
and smoker.

On Jul 23, 9:43*pm, "Peter" > wrote:
> Any suggested cuts of meat that are forgiving for a newbie smoker?

As you are a newbie I can understand your ignorance but: YOU DO NOT
SMOKE MEAT - YOU SMOKE WEED!!!

"Peter" > wrote in message
...
> Any suggested cuts of meat that are forgiving for a newbie smoker?
>
> Whole chicken or some turkey legs sounds appealing to me, and I'll
> probably give those a go unless the more experienced here think they are
> tricky for a first timer.
>
>
>
>
>

Do not use a lot of soaked wood each time you replenish it on the fire. Too
much wood and you turn the food into charcoal.

"The Tin Man" > wrote in message
...
On Jul 23, 9:43 pm, "Peter" > wrote:
> Any suggested cuts of meat that are forgiving for a newbie smoker?

As you are a newbie I can understand your ignorance but: YOU DO NOT
SMOKE MEAT - YOU SMOKE WEED!!!

Is that 'cause the meat is hard to keep lit?

(an oldie but a goodie)

--
Old Scoundrel

(AKA Dimitri)

On Thu, 24 Jul 2008 18:01:31 -0700 (PDT), The Tin Man
> wrote:

>On Jul 23, 9:43*pm, "Peter" > wrote:
>> Any suggested cuts of meat that are forgiving for a newbie smoker?
>
>As you are a newbie I can understand your ignorance but: YOU DO NOT
>SMOKE MEAT - YOU SMOKE WEED!!!

what about crack?

your pal,
blake
** Posted from http://www.teranews.com **