NEED food smoker HELP!!!!

meowzer

meowzer

Moderator
OK...We bought a smoker today....it is an "offset" smoker, so charcoal/wood chips are on the side
I have NEVER in my life used a smoker and do not have a clue what to do....so we bought a TEST CHICKEN....LOL
DO I have to do anything to the chicken??? OR just wrap it in foil and stick the stuff in the side compartment and light it??
How do I know how long things take????
 
darthtang aw

darthtang aw

Active Member

OK...We bought a smoker today....it is an "offset" smoker, so charcoal/wood chips are on the side

I have NEVER in my life used a smoker and do not have a clue what to do....so we bought a TEST CHICKEN....LOL

DO I have to do anything to the chicken??? OR just wrap it in foil and stick the stuff in the side compartment and light it??

How do I know how long things take????





Start smoking and walk away.....usually takes me 4 to 8 hours depending on what I am doing. Hope you don't plan to eat for a while.
 
meowzer

meowzer

Moderator
LOL...NO....it is actually something we have always wanted....and the chicken will be for tomorrow....haha
SO YOU don't do anything at all to the meat???
 
meowzer

meowzer

Moderator
OK...I need step by step directions here.....LOL....Do you use charcoal too? Husband seems to think you need to use charcoal and the wood chunks

I have never talked to anyone about this....so I have nothing to reference....
 
2quills

2quills

Well-Known Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help#post_3388154
OK...I need step by step directions here.....LOL....Do you use charcoal too? Husband seems to think you need to use charcoal and the wood chunks

I have never talked to anyone about this....so I have nothing to reference....
You can use both. Do a search on how to use a smoker and you'll see different methods for smoking for what you want to smoke.
 
2quills

2quills

Well-Known Member
Yes, your smoker should have come with some basic instructions and recipes. Typically I believe it's around a 50/50 mix of briquettes and wood chips for what ever type of smoked flavor you're going for.
 
meowzer

meowzer

Moderator
The directions stunk.....so I googled it
this is what I got from the google
add charcoal...after the fire goes down add your wood chunks...after they fire and are under control....add your food
I am cooking a chicken.....it said to use a mop (LOL)....a think bbq sauce....so I have the chicken in a bowl in some BBQ sauce......
tomorrow I will use some heavy duty foil....place the chicken on it....(so drippings don't go all over) I will then let it smoke ...for how long..I HAVE NO CLUE.....
then is I want a BBQ sauce.....30 minutes before it is done apply it to the chicken
HOW DOES THAT SOUND????
 
D

dragonzim

Active Member
You can either use a mix of charcoal and wood chunks or just straight up wood if you've got plenty and it is well seasoned. You dont NEED to do anything to the chicken but many people will brine it first to help it stay nice and juicy. If you're using charcoal and wood chunks make sure you soak the wood in a bucket of water for an hour or so before using. This will keep it from going up in flame right away and allow it to smolder and create lots of smoke. There are also a lot of different types of wood you can use, all of which will lend a different flavor. Any hardwood will do, really.. For chicken I'd recommend Applewood, Oak or HIckory. Stay away from mesquite or use in conjunction with another wood as it creates a fairly bitter smoke that goes better with stronger flavored meats like brisket or pork shoulder. Try and keep the ******** of the smoker at around 250 degrees or so and be prepared for it to take anywhere from 4-8 hours depending on the size of your bird. Smoking is a very slow process. Ribs can take between 3-6 hours, pork shoulder, 8-10 hours and a big brisket can easily take 18-24 hours but the results are always worth the wait.
Hit me up on FB if you have any questions... Been doing this for a while!
 
reefraff

reefraff

Active Member
Did beer butt chicken in my smoker, was great. Took a few hours.
http://thesmokering.com/forum/viewforum.php?f=36&sid=33313b03a79aa75fc25ffd8a06b6b364 Lots of ideas and suggestions in the forums. You can learn about things like brining and mops. My smoker is automatic so I can't help you with the particulars but get the temp between 200 and 225 and DON'T WRAP THE BIRD. It keeps the smoke out. We use those cheap throwaway aluminum pans for most of our meat. But when we did the chicken I sat it right on the rack. I used Diet Dr. Pepper instead of beer.
Link to the main smoker forum http://thesmokering.com/forum/index.php
 
1guydude

1guydude

Well-Known Member
Quote:
I used Diet Dr. Pepper instead of beer
u mean to say that the baby in ur avatar dosent actually drink beer? Sure looks like he loves it! LOL
Is this going in the smoker today meowzer? I have a smoker but its still in the box lol....i would use more wood chips than briquettes...the flavor i believe comes from the wood...maybe like 75/25 or something.
BBQ smoked chicken does sound delicious!

i might just have to bust mine out!!!!!!
make sure to let us know, lol my mouth is watering now!!!!
 
meowzer

meowzer

Moderator
LOL...my husband is playing with it.....he usually makes jerkey in a dehydrator, but is trying a few pieces on the smoker
I just told him to go soak the wood....so it is ready for the chicken :) It's just a regualr small chicken, and the directions say 1 hr per pound....
we bought a bag of hickory wood chunks...hope that will be enough. Now hubby will have to go out in the woods and try to I.D. a hickory tree hahahha
OH...it is not a very big smoker....we decided to start small....LOL....In july I am having another family get together here, and thought it would be CHEAPER if we smoked our own stuff...I want to do a turkey, and we have a half of a ham.....I figure these 2 things will fit in there okay
SOOOO we will practice between now and then
 
ironeagle2006

ironeagle2006

Active Member
I got lucky7 my Neighbor has a old smoker he never used so he gae it to me. I got REALLY lucky at my local Ace Hardware. They had some Jack Daniels Oak Barrel Wood Chips. You know the Chips they make from the Barrels they make Old #7 in. Well right now 2 Birds are sitting in that smoke at 240 and have 4 hours left. My neighbor is trying breathe the smoke to get the flavor of the Jack into him. Man you can sure smell it. Next week getting that Pork Shoulder for Fathers day and Having FUN doing it on the weekend.
 
bionicarm

bionicarm

Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help#post_3388307
YUMMY....I can't wait...SO how long do you think for a small chicken? I think it is maybe 3 lbs
Chicken smokes a little faster than pork ribs or brisket. The trick is to maintain a constant temperature between 225 - 250 during the smoking process. I usually do 1 hour per pound for chicken. Get you a meat thermometer and check the internal temp after a couple of hours. When it reaches around 175, you can wrap it up in aluminum foil so that it will hold the juices. Continue smoking until the internal temp hits between 185 - 190 and you're ready to eat!
Ironically, I'm about to slap a 5 pound brisket into my smoker. If you want real tender brisket, get you a large meat injector (looks like a large syringe). Inject Worcestershire sauce or a Brisket Marinade into the entire brisket. Get a nice BBQ or Brisket Rub and cover the entire exterior of the brisket. Put it in the fridge overnight. Next day, throw into the smoker, and after about 30 minutes, mop on more of the marinade, or get you a nice Basting or BBQ sauce. Cook for 1 1/2 hours per pound. Once internal temp reaches 175, wrap in foil and continue smoking until internal temp is between 185 - 190.
 
meowzer

meowzer

Moderator
I have an oven meat thermometer....can that go in the smoker? (probably a dumb ??) LOL
Gonna put the chicken on about 1:30....HMMMM....Maybe next week I will try some ribs or a brisket YUMMMMMMM
 
reefraff

reefraff

Active Member
I've discovered apple cider vinegar for doing pork. It helps break down the connecting tissue and doesn't mess with the flavor like I feared it would. Going to try my hand at Salmon tomorrow.
 
meowzer

meowzer

Moderator
HAHA...just found out that the tree in the yard that I HATE is Hickory .....Now I guess we need a saw
 
bionicarm

bionicarm

Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help#post_3388315
I have an oven meat thermometer....can that go in the smoker? (probably a dumb ??) LOL
Gonna put the chicken on about 1:30....HMMMM....Maybe next week I will try some ribs or a brisket YUMMMMMMM
That thermometer is fine. You're not leaving it in the smoker. All you'll do is open the lid, jab the chicken, and get a reading. Do it in three or four places to make sure it's cooking evenly.
 
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