Seasoned a new smoker

[hawkeye43]

What should I try first???

I enjoy cooking and grilling and now want to try smoking. What should I try first?? I been watching this forum for along time and like what you come up with to make.

[eyeguy 54]

the world is your oyster.

[updecreek]

put me on the u.p. jumbos and I will smoke anything for you.!?!?!

[eyeguy 54]

me too me too lol

[picksbigwagon]

Pretty hard to mess up a pork butt........

[frostbite]

the first thing i smoked was some baby back ribs turned out great and not that expensive if they don't turn out pork butt is another one that's good you cant beat a pulled pork sandwich. brisket is good also if you can find a good one for the smoker the burnt ends are excellent.and you got to try one of them northerns you spear they are one of my favorite smoked fish. have fun and enjoy the smoker

[hawkeye43]

The U.P. perch are a trick, but a dead stick with a spring bobber will do it ever time. You up for a trip????

Ribs are the on the top of the list I think

[huntnfish]

I'm relatively new to smoking also and as Eyeguy said the options are endless. I smoked some bulk pork sausage for Christmas and it turned out great. Just roll into a 1.5 inch tube and rub down with a rib rub or jus black pepper. That is the easiest I've found so far. I did some ribs yesterday and even though I had issues with my electric smoker keep the heat up they turned out well. Once you've got the smoke on them for a few hours wrap them in foil and either put them back in the smoker with no smoke or into the oven or grill. Smoking meat is a lot easier than I imagined it to be. The next thing I want to attempt is smoking a Northern.

[DonBo]

For quick and easy meals to experiement with the new smoker, try a chicken, or chicken parts.

Whole turkey breasts are my favorite. They go on sale at Target pretty often for .99 a lb. I stock up.

Another favorite is the whole pork loins when they go on sale. I can usually get two big roasts and several thick cut chops from each loin. Try smoking pork chops at low heat for an hour or less before finishing them on the grill.

I'm like an old women scouring the papers for coupons for meats to put in the smoker.

[eyeguy 54]

do some hard boiled eggs also. fun and easy.

[bak2MN]

And very yummy!!

[huntnfish]

I like the whole loin idea, Donbo. Any brine before the smoke? I'm not a big porkchop fan mainly because they always seem to dry out.

I planned to do eggs for Christmas but didn't get them boiled. They are on my list.

[eyeguy 54]

i dont eat pork chops anymore. i get the pork blade steaks. half the cost, twice as good. :

[Kyle]

smoked eggs? I'm intrigued. Can someone elaborate? Hard boiled first then into the smoker for how long?

[DonBo]

I like the whole loin idea, Donbo. Any brine before the smoke? I'm not a big porkchop fan mainly because they always seem to dry out.

Brine if you like, I usually just use a rub. Either way works fine.

[dirtking]

I'd brine, rub, and smoke a chicken

[thirdeye]

I like the whole loin idea, Donbo. Any brine before the smoke? I'm not a big porkchop fan mainly because they always seem to dry out.

I planned to do eggs for Christmas but didn't get them boiled. They are on my list.

Here is my injectable lite brine recipe. I weigh the salt because I usually use canning salt and it has a different grain size than kosher salt... meaning 1 tablespoon of canning salt has more salt than 1 tablespoon of kosher salt.

1 quart of water

0.875 ounces of salt (7/8 of an ounce)

1 to 2 teaspoon (minimum) white sugar.

If you use this only as an immersion brine, pork loin will take about 5 hours. Take it out of the brine and let it rest 1 hour in the fridge before smoking. If you inject the brine into the roast, then immerse the roast in the remaining brine, the brine time is about 2 or 3 hours, with the 1 hour rest.

[eyeguy 54]

eggs. hard boil and peel. into the smoker for 40 minutes at 145. cherry wood is my fav but try all woods. eat em straight, in a salad or deviled with how ever you like deviled. mmmmmm!

eggs

[Deitz Dittrich]

I'll second the Pork blade steak idea.. give them about an hour or an hour and half at 230 deg.. then a quick sear on the grill to finish.. yummo.