Smoking for beginners thread

[thescoutranch]

I am new to smoking food, so I thought I would start a thread to be able to ask so very basic ( and maybe dumb) questions.

I know quite a few you guys (and gals) on here have a lot of experience smoking food. I figured I can learn from you all‘s experience.

So, let’s start with the first one:

I see the thermometer on my smoker can go up to 400°F. Is there any reason to smoke food at a smoker temperature higher than about 250?

 

[Vaquero]

Some foods need to be cooked at a higher temperature.
A friend makes a smoked meatloaf that is heavenly.
A little over 2 hours at 300°

 

[Eastexasrick]

I am new to smoking food, so I thought I would start a thread to be able to ask so very basic ( and maybe dumb) questions.

I know quite a few you guys (and gals) on here have a lot of experience smoking food. I figured I can learn from you all‘s experience.

So, let’s start with the first one:

I see the thermometer on my smoker can go up to 400°F. Is there any reason to smoke food at a smoker temperature higher than about 250?

NO. just because a gauge has an upper limit doesn't mean you need to, or can hit it.

Quote from the Norton dealer to a customer that said the tack goes to 10K can it do it?

 

[thescoutranch]

Some foods need to be cooked at a higher temperature.
A friend makes a smoked meatloaf that is heavenly.
A little over 2 hours at 300°

So he is using the smoker like an oven for the meatloaf. Never really thought about that type of use.

 

[Vaquero]

So he is using the smoker like an oven for the meatloaf. Never really thought about that type of use.

Big green egg.
Smoking like a freight train.
No top on the foil pan.

Best way I can describe it.

 

[msharley]

What I've been doing with chickens (or chicken parts) the last couple years?

Get home from butcher shop..wash chickens (or parts)...pour some of the "el cheapo" Italian dressing in plastic one gallon HEFTY bag.

Give chicken/parts a "roll"...

Set in Figidaire overnight. then cook/smoke to suit.

In smoker? I use tin foil tents on chickens...core a couple/three apples. For whole chickens (after their overnight bath in the "el cheapo" Italian dressing, yes oil & red vinegar work just fine) I put a good tablespoon of APPLESAUCE in the carcass. Then after the last flip (about once an hour, hour & a half) I put several apple wedges on top of chickens.

Figure? About 5 hours on 250 or so for chickens...I can do a dozen at a time...quite easily.

For pulled pork? Use rub to suit (kosher/sea salt, pepper, garlic, brown sugar/molasses...etc)...

Put on 200 degrees at noon today. Eat at four, tomorrow afternoon.

About 10 in the morning? Place a heap of apple wedges & some apple butter on top of pork butt. Lightly tent with tin foil.

 

[Eastexasrick]

So he is using the smoker like an oven for the meatloaf. Never really thought about that type of use.

Yes smokers make darn good ovens. Although constant high temperature is tough on the racks and fire box, And you can burn all the seasoning off the walls if you push it too hard. Seen one go off like a ram jet engine once, not pretty.

 

[Eastexasrick]

Big green eggs are a horse of a different color, ever had a smoked pizza, damn good

 

[Vaquero]

Yes smokers make darn good ovens. Although constant high temperature is tough on the racks and fire box, And you can burn all the seasoning off the walls if you push it too hard. Seen one go off like a ram jet engine once, not pretty.

Yep.
Seen that before.

 

[Vaquero]

@Scoutranch.

What smoker do you have?

 

[Eastexasrick]

@Scoutranch.

What smoker do you have?

Yes, start at the beginning, what are you looking to buy, or what do you have.

 

[TxStetson]

I figured I can learn from you all‘s experience.

I ain’t helping you smoke a damn thing until you lose the “you all”. This is Texas. We say y’all. Once you learn to talk like us, we’ll teach you to cook like us.

 

[thescoutranch]

@Scoutranch.

What smoker do you have?

 

[Riksors]

Type of smoker makes a big difference.

Found a guy at youtube that tested cheap meat on expensive smoker vs. expensive wagyu on cheap smoker.

Blind test showed expensive smoker ($4k) came out the winner.

 

[Havok1]

most stuff I smoke between 225-275. But whole chicken is one example of something that should be finished off at a higher temp like 350 if you want the skin to turn out good.

 

[Eastexasrick]

Y'all have to take it from here. That contraption has an ig-ni-tor.

 

[thescoutranch]

I ain’t helping you smoke a damn thing until you lose the “you all”. This is Texas. We say y’all. Once you learn to talk like us, we’ll teach you to cook like us.

mea culpa

 

[thescoutranch]

Y'all have to take it from here. That contraption has an ig-ni-tor.

mea culpa, (again)

 

[thescoutranch]

I am willing to learn!

Please don’t send me back to Tennessee, I’d love it here in Texas.

 

[Eastexasrick]

Type of smoker makes a big difference.

Found a guy at youtube that tested cheap meat on expensive smoker vs. expensive wagyu on cheap smoker.

Blind test showed expensive smoker ($4k) came out the winner.

As for smokers, not meat, I would tend to lean on design over dollars. Most smokers I have used and owned cost acetylene, 6013 rod, and a shit pot of 36 grit grinding disks. Having seen one of mine take first at an "open" cookoff against 10K rigs w/chrome rims and custom paint, I feel the cost is not always a prime factor.