For those here that are well versed with the smoking of meat- I've got a Weber SMC coming this week and it'll be my first experience into giving this type of cooking a try myself (although I am a longtime fan of the end result). So as mentioned- I've got a SMC coming, approximately 70lbs of Kingsford Blue Briquettes, as well as Hickory/Cherry/Mesquite/Pecan/Apple Wood chunks.
I've been reading through various online articles and watching YouTube videos over the past week and it sounds like either pork butt or chicken thighs is the most forgiving for starting out and I'm leaning towards starting with the thighs myself. I think I'm good with the importance of maintaining temperature and how to do it (I also have a Termopro temperature gauge in the order with two probes, one of which I believe is best served to use one to monitor the ambient temperature at the rack with the 2nd being used to monitor meat temperature), understand the trimming of various cuts of meats, dry rubs, and marinating/basting timing. If I start with the thighs, I'm thinking of using either the Pecan, Cherry or Applewood for the first time (I prefer the heavy smoke flavor that hickory or Mesquite will impart but I'll likely have a crowd to evaluate how things turn out so understand the alternatives to be a bit milder/safer for a group.
I'm still trying to figure out the whole wet/dry brining element though as well as to understand the variations in smoking temperature. I've also seen some recipes where they put the chicken thighs in a pan rather than directly on the grill/arguments on whether or not to use the water pan (seems to focus more towards it being more favorable for the lower temperatures as far as I can tell but chicken seems to want to be smoked hotter than say the pork butt ... So many variables and I'm still trying to figure it all out.
All that said- for the Pit Masters here, any tips/tricks for someone starting out on their smoking journey that you'd be willing to share?
-LD
I've been reading through various online articles and watching YouTube videos over the past week and it sounds like either pork butt or chicken thighs is the most forgiving for starting out and I'm leaning towards starting with the thighs myself. I think I'm good with the importance of maintaining temperature and how to do it (I also have a Termopro temperature gauge in the order with two probes, one of which I believe is best served to use one to monitor the ambient temperature at the rack with the 2nd being used to monitor meat temperature), understand the trimming of various cuts of meats, dry rubs, and marinating/basting timing. If I start with the thighs, I'm thinking of using either the Pecan, Cherry or Applewood for the first time (I prefer the heavy smoke flavor that hickory or Mesquite will impart but I'll likely have a crowd to evaluate how things turn out so understand the alternatives to be a bit milder/safer for a group.
I'm still trying to figure out the whole wet/dry brining element though as well as to understand the variations in smoking temperature. I've also seen some recipes where they put the chicken thighs in a pan rather than directly on the grill/arguments on whether or not to use the water pan (seems to focus more towards it being more favorable for the lower temperatures as far as I can tell but chicken seems to want to be smoked hotter than say the pork butt ... So many variables and I'm still trying to figure it all out.
All that said- for the Pit Masters here, any tips/tricks for someone starting out on their smoking journey that you'd be willing to share?
-LD