So, I'm brand new to smoking and need some help. I have searched, but couldn't dind what Im looking for. I have a 24" camp chef gasser and plan to smoke a pork butt or brisket tthis weekend. I have a lot of questions....how muxh wood should I use? I don't want it to be so smoky I ruin it. What wood shoud I use? Should I soak the wood before using it? Chips, chunks or combo?
Can anyone point me to precious posts that would help, or just chime in with your advice?
This easy pulled pork recipe skips the slow cooker to create authentic low-and-slow smoked pulled pork on a smoker or grill.
Read it over a couple times, watch the video, and get a good feel.
To answer a couple of your questions above:
A couple of wood chunks should do. Avoid chips - they burn up too fast. Use less than you think - You can always add more next time you cook, but oversmoking it will ruin it.
Do NOT soak the wood. It's a huge misconception out there. Burn the chunks dry.
Good luck and have fun!! Many many people here willing to help out with great advice!
Also, since you are new to BBQ - I would strongly encourage you to pick up Meathead's book. It basically encompasses everything on this site into one readable text. It's about $20 or $25 on Amazon.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I would start with either oak or cherry wood for pork shoulder. Personally I prefer oak for everything, but cherry is great too. Typically, I only use one maybe two large chunks when I am adding smoke to me gasser.
DO not soak the wood. More on that here. It does little bit cause the wood to smolder before finally burning. Not a good thing.
I'm not familiar with your smoker, but here are a few suggestions;
I suspect that you have some sort of container that sits above the flame that your wood goes in. If that container gets hot enough, use chunks as they will produce less smoke for a longer period. If it doesn't get hot enough, then chips would be better. And there are several ways to find out. Directions that came with the cooker might tell you, or someone here might know. Start with two or three chunks, but one at a time. It's way better to not have enough smoke than to have too much.
Type of wood? Your choice, or whatever is available. Hickory or fruitwood are good choices. Mesquite has more flavor than some like, so I suggest staying away from it until you have some experience.
There is no need to soak the wood because the water only penetrates a tiny bit.
And I suggest a butt for your first cook. It's easier to cook than a brisket. If you must have beef, try a chuck roast. It cooks very similar to a butt, but normally has to go a little higher in temp. And whatever you cook, it's ready when a probe goes in with no resistance - like a knife in warm butter. That normally happens around 203* F for a butt and a few degrees higher for beef.
Things I've learned from AR that work...
1. Dry brine your meat. Sprinkle salt and let it sit overnight in refrigerator.
2. Buy a good digital thermometer.
3. Buy a good instant read thermometer.
4. Use the 2 zone cook set up. Heat on one side food on the other side.
5. Mix up a batch of Big Bad Beef Rub. (BBBR)
6. Mix up a batch of Memphis Rub for pork.
7. Use Kingsford Charcoal.
8. Buy a chimney charcoal lighter
9. Buy some wax lighter starters
10. Low and slow temperature is 225-250*
11. Brisket and pork butts are done around 200*
12. At about 180* wrap the brisket and pork butts in foil. Cook untill probe tender. About 200* (Texas crutch)
13. Place meat in a warm ice chest wrapped in towels for 2-4 hours.(Faux cambro)
14. I love pecan and mesquit wood. Just a couple of chunks.
This is the cliff notes version. You can read the why's and how comes in detail on AR.
Good luck and welcome to the addiction!
And don't even get started on making your own bacon you will never recover!!!
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Welcome. If this is your first cook, and this is a Smoke Vault, watch that you don’t trip the flow restrictor on the regulator. Just a turn or two on the propane tank valve is all you need. And don’t get alarmed if at first your temps go everywhere. Micro adjustments on the dial to find the temp range you want. Good cook!
This is so true. Def dont open the tank all the way. Its very easy to hold temps on the smoke vault but as mentioned above...a nudge on the dial goes a long way.
Also, read the insteuction manual and note that it tells you to never run it dry. I find putting a kettle of boiling water in the pan every 4-6 hours works pretty well.
Howdy from Kansas Territory, Welcome to Th Pit!
Glad yer here, with us, now!
Sounds like th good folks above got ya purty well lined out, so I'll jus add: "Have a Great Cook!"
Don't fergit some pitchers fer us, kay?
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Welcome aboard Stew. Also don’t freak out when the pork butt, that’s your best choice for a first smoke, hits the "stall". It will hit a temp. probably around 165-175* and may just stay there for an hour or so. This is normal. Have a beer sit back relax and enjoy your cook.
BTW if you have any questions during your cook log on and ask.
i like apple or cherry for pork, alder for fish, hickory for beef, and maple for bacon...buts its all about finding ir personal taste. Definitely do chunks and i find 2-4 is good
Thanks again for all of the great info! I will definitely join once my 90 day trial is over. I will post pics when I finish, regardless of how it turns out.
Comment