Home Forums Hunting & Shooting Hunter's Campfire Smokers - Who smoking some meat?

I just picked up a new Weber Smokey Mountain smoker for $80 on clearance at WalMart. Smokin' Deal!

This is my first smoker. I've always wanted one, but the $200+ entry point for a good smoker always kept me from taking the plunge.

In reviewing, it sounds like I got lucky and bought a good one. Anybody have a WSM? Or other charcoal smoker?

Suggestions for a first-time smoker? I'll probably be doing briskets, shoulders, and ribs. Anyone ever smoked game? I've got some goose breasts I was thinking of trying out on the smoker...

Let's hear it from the pros -

Enjoy....

Not a pro,

Use good charcoal for heat and wood for smoke.
Don't use charcoal lighter, to lite charcoal.

Start with some chick maybe pork butt till you get used to your vents

Have always heard good things about the WSMs. I like watching and playing with fire so I use my stick burner. Ya have to be "into" the process 'cause it's more labor intensive. Did spare ribs Saturday and chicken leg qtrs. yesterday. I do mainly chuck roasts instead of briskets since the price of brisket went up and stayed there. Also takes a lot less time and we don't need all the meat of a brisket.

1) You STOLE that thing!

2) Virtual Weber Bullet is an excellent resource

3) Start with their "Hot and Fast Chicken" recipe - it's quick, easy, delicious, & will give you the confidence to try more stuff.

3) This Brisket Tutorial will likely be all you'll ever need. It's purported to be a, "basics for beginners" kinda deal, but the results are so good that I've never done it any other way. I've not had better brisket since I began doing it this way, and that includes 2 trips through Lockhart.

4) Atvalaska is your man. He's the Charlie Daniels of the WSM.

Enjoy that thing!

FC

Started with a el cheapo Walmart smoker then upgraded to a Weber Smokey mountain that a pard gave to me, used that one for 2 years now I ultimate upgraded to the Big Green Egg and won't look back.

The Weber worked awesome but was hard to keep at 225 as it does not seal up tight. It also works well when when it isn't windy and the temps are warm, say 50 and above I found.

You got an excellent deal at 80.00, you-tube is your friend as far as how to videos.

Enjoy

This. I would say go with the Boston Butts if you are a beginner....they have so much fat in them that they are nearly impossible to dry out. About the only way you can really go wrong is to let the fire go out. Just follow the instructions that probably came with your set up and you will be good.

Been my experience with a couple other brands of the basic round tin charcoal smokers, as well.

The colder the outside temperature and even more so if it is windy the longer it takes for the meat to get done and the more charcoal needed to keep the smoker temperature up.

I'm hardly an expert.....but do fairly well I'm told...

use only local dry fruit wood..apple..cherry...peach & pear...

yes...no charcoal lighter....learn your grill & vents...

keep at 225* (ish) low & slow....pic is a slab of venison back

straps..went from the field...washed..on the smoker..wrapped in

bacon & apple slices...was really yummy...225* for 4 hrs...cast iron

skillet on heat side full of Bud Lite for added moisture

http://www.smokingpit.com/recipes/Cheddar-Mushroom-Burger.htm

I've messed with all different kinds, for my money these days electric is the way to go. It is the easiest to keep a consistent heat and a consistent low heat is the most important thing.

Your meat only really picks up smoke in the first few hours. After that, the source of the heat doesn't matter at all. I've even gotten great results in removing a brisket from the smoker after three or four hours and finishing it up in the oven.

But however you choose, low and slow is the key. It is hard to mess up anything too bad if you keep it low and slow.

Pork butt marinated overnight in teriyaki and smoked with alder wood and you'll have some great eats.

My wife and kids gave me an 18" WSM for Christmas. I ran it dry once to season it and get used to the temp. control. I was easily able to keep it 225 - 235, for 5 - 6 hrs, on a day that was in the mid 30's with a light breeze. The addition of a dual probe remote thermometer makes monitoring the temp. much easier as I can keep track from inside the house and the dome thermometer on the WSM is not accurate.

I tried my WSM for real with 2 racks of spare ribs using this recipe:
http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

and this recipe for the sauce:
http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html

The results were outstanding! Some of the best meat I have ever eaten.

I also smoked 2 chickens last week. They were also very good.

The amazing ribs site has a lot of information specific to the WSM. There are also some videos on youtube that specifically address the WSM.

I think you will be very happy with the $80 spent on your new smoker. I am jealous of that deal. Enjoy!

I've been smoking for 40+ years and first recommendation would be ...stay away from brisket for a while. It's the toughest meat to get a good smoke on, plus your looking at a 15 hour+ cook time.

Temperature maintenance is the most important part of smoking. Maintain 225-250 degrees and cook it until you get the internal temp you want. On a butt that is 185 for sliced and 195 for pulled pork. Pull it, double wrap it in HD foil, wrap a towel around it and stuff it in an empty ice chest for an hour or your ready to eat.

Maverick makes a dual probe thermometer with a remote, that takes the leg work out of smoking It allows you set low and high trigger points, which will cause the remote alarm to go off and will flash the out of bounds temp. With one probe in the smoker and one in the meat, there is no reason to take the lid off.

^^^^^^^ This. Controlling smoker temp and knowing internal temp of meat is very imporatnt

After using a traeger and there are many other similar brands. A pellet smoker is just too easy. It also yields perfect results everytime. I can't imagine using anything else now.

I've had a WSM for several years, that's a steal at that price. I haven't done a brisket on it yet but have done pork butt, ribs, turkey and chicken. All turn out great. I'd get a chimney to start the charcoal and learn how to set the vents to regulate the temp and keep it lower for good cook times. I'd suggest a thermometer to put right on the grate inside, the dial thermometer isn't showing the temp where your meat will be. I picked one up that has a prong for the grill temp and one that goes in the meat. It's a transmitter/receiver so I can keep an eye on the temp with it while in the house.

I have been looking up some plans to build a smoke house.

I knew that stuff had to be good for something.

I smoked a bunch of stuff at my dad's on that smoker. Including 3 racks of ribs. it worked great.