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New to smoking meat

fbwguy

Moderator
Staff member
SH Member
Joined
Mar 19, 2018
Messages
2,958
Location
Cato Arkansas
Last week I bought a used smoker. I gave $15 for a Charbroil Big Easy SRG. I used it for the first time yesterday. I smoked a rack of ribs with Hickory. Wow, not only did I impress myself but I impressed my wife. She can take or leave ribs, but she didn’t stop eating till they were gone. At 52 years old, I can’t believe I’ve missed out on owning a smoker for this long! Can’t wait to try smoking Chickens and Briskets. For you experienced smokers, what’s the best wood to use for flavor?
 

kuzinva

Member
Joined
Dec 14, 2018
Messages
89
Location
Virginia
I also like apple and cherry wood. If you do a turkey breast you may want to look into a buttermilk brine, I brine my turkey breast for seven days in a buttermilk brine and smoke at 265 until internal temp. hits 165 --- usually around 5 hours.
 

Sheldon

Well-Known Member
Joined
Oct 30, 2018
Messages
591
I am a fan of apple and oak. We teach a two day BBQ and smoking 101 course twice a year at Fort Leavenworth. From “soup to nuts” including a judging by KC BBQ certified judges and family dinner. If you can find something similar in your AO would be worth the time.

Going thru the progression, I have become a true purist...Texas style salt and pepper rub only and if you grab “sauce” I may have to punch you.

Here are two freebies from the class:

1. Smokin’ a fatty. Take a standard issue roll of your favorite breakfast sausage. Put it in the freezer till it firms up (not completely frozen). Re move wrapper and throw on smoker till 165 degrees internal. Slice and thank me later.

2. Take the time to make a good homemade Mac and Cheese. Place in aluminum pan, cover top with shredded cheese of your choice (I like cheddar). Place on smoker. Top will become brown and crunchy. This has become a big time favorite.

Or if you would like to attend a future class let me know...open to everyone.


Sent from my iPad using Tapatalk
 

MNarrow

Active Member
Joined
Sep 3, 2019
Messages
183
I like hickory wood for everything. And for sauce, Blues Hog Original and Blues Hog Tennessee Red mixed 1/2 and 1/2.
 

USMC5831

Active Member
Joined
Sep 12, 2018
Messages
147
Location
Georgetown, KY
I used these two links to get started a few years ago.
one is from KY’s hunting forum. Lots of good wood info on there.


And the second is a chart i still use for time & temp references to tons of meats.
Good references.


It’s loads of fun, good luck!
 

fbwguy

Moderator
Staff member
SH Member
Joined
Mar 19, 2018
Messages
2,958
Location
Cato Arkansas
I used these two links to get started a few years ago.
one is from KY’s hunting forum. Lots of good wood info on there.


And the second is a chart i still use for time & temp references to tons of meats.
Good references.


It’s loads of fun, good luck!
Awesome link!
 

Weldabeast

Well-Known Member
SH Member
Joined
May 23, 2019
Messages
10,048
Location
Northeast Florida
My buddy and I go out to public land fuel wood cutting area and we get turkey oak. Split and let dry for about a year. I buy local made bbq sauce called rumboggies...I prefer a mustard base.
I've never tried any store bought wood
IMO the rub u choose makes more of the flavor than what wood u use.
 

fbwguy

Moderator
Staff member
SH Member
Joined
Mar 19, 2018
Messages
2,958
Location
Cato Arkansas
My buddy and I go out to public land fuel wood cutting area and we get turkey oak. Split and let dry for about a year. I buy local made bbq sauce called rumboggies...I prefer a mustard base.
I've never tried any store bought wood
IMO the rub u choose makes more of the flavor than what wood u use.
You aren’t kidding, I smoked a pork butt today and my rub was bland. Gotta find a good solid rub.
 

jspradley

Active Member
Joined
Jul 2, 2019
Messages
186
I'm from South GA so of course the best is pecan (pronounced PEE-KAN or you're effing WRONG and going to burn in hell) but heathens from other regions might prefer different woods.

Seriously though I've tried a lot of different woods and while Pecan is my favorite they are just about all good. Luckily they are all cheap and it's prety easy to experiment and see what you like.

I even like to get fancy from time to time and throw a few woody rosemary sticks in for the final smoke, that would not be good for a primary wood as it can be too strong but it's good for adding a little extra flavor to the meat.
 

Gator

Well-Known Member
SH Member
Joined
May 20, 2019
Messages
2,065
Location
Virginia
1. Smokin’ a fatty. Take a standard issue roll of your favorite breakfast sausage. Put it in the freezer till it firms up (not completely frozen). Re move wrapper and throw on smoker till 165 degrees internal. Slice and thank me later.
Preferred temp of smoker?
 

Nutterbuster

Well-Known Member
SH Member
Joined
Oct 12, 2017
Messages
9,391
Location
Where the skys are so blue!
I'm from South GA so of course the best is pecan (pronounced PEE-KAN or you're effing WRONG and going to burn in hell) but heathens from other regions might prefer different woods.

Seriously though I've tried a lot of different woods and while Pecan is my favorite they are just about all good. Luckily they are all cheap and it's prety easy to experiment and see what you like.

I even like to get fancy from time to time and throw a few woody rosemary sticks in for the final smoke, that would not be good for a primary wood as it can be too strong but it's good for adding a little extra flavor to the meat.
Pecan is an awesome smoking wood. We have a lot of orchards down here on the gulf coast and every time the wind blows you lose limbs. Next to peeling off a game coat full of hickory bark, it's the easiest to get for me. But pronouncing it peekan is like saying you play geetar...

I also do a fair amount of smoking with the red oak limbs that fall in my yard. A handful of oak twigs thrown on the weber before you put your steaks on is awesome.
 

Gator

Well-Known Member
SH Member
Joined
May 20, 2019
Messages
2,065
Location
Virginia
Most of my smoke flavor comes from the lump charcoal but I'll occasionally add some raw wood for extra smoke (type depends on what I'm smoking).
 

bj139

Well-Known Member
Joined
Jun 13, 2019
Messages
5,377
Location
SE PA
Pecan is an awesome smoking wood. We have a lot of orchards down here on the gulf coast and every time the wind blows you lose limbs. Next to peeling off a game coat full of hickory bark, it's the easiest to get for me. But pronouncing it peekan is like saying you play geetar...
So...is it Pican, y'all?
 
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