One of the best things to start with is a boneless ham. Smoke it for 45
minutes per pound. You don't even have to do anything else to it.
I'm not sure whether your smoker uses wood chips or chunks, or how big the
water container is, but you want to make sure to keep water in the bowl, and
keep the supply of wood chips adequate. If you can use chunks, that's even
better, because they burn longer. Info on that should be in the user's
guide that came with the smoker.
Another thing to try is smoking fish. Get some good thick fish filets and
smoke them for roughly half an hour per pound. One thing to remember is
that you weigh a piece of meat and smoke according to that weight, whether
you have 1 piece or 10. I could smoke 4 5-pound hams in the same length of
time as I could smoke 1 5-pound ham. It would take roughly 4 hours, and you
cannot oversmoke them. 4 and a half or even 5 hours won't bother a boneless
ham.
I like using hickory or mesquite wood, but if you want a sweeter tasting
smoke, try cherry or apple wood. You can experiment with spices in the
water, too. The liquid turns to steam and rises along with the smoke, right
into the food. The result should be smoky and moist.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Carlos Taylor" <[email protected]>
To: <[email protected]>
Sent: Saturday, May 25, 2013 6:06 PM
Subject: [CnD] smoker tips
Hi all. I received an electric smoker for Christmas. I'm excited
because the weather has finally gotten warm enough to set it up. That
is what we've been doing this afternoon. I have a Masterbuilt 30 inch
smoker. It kinda looks like a refridgerator. Anyway, it's all
seasoned now and I'm anxious to try smoking something either tomorrow
or Monday. Does anyone have any tips on what I should start with? I
heard a cooking in the dark episode where dale was smoking ribs. Any
ideas as to which episode number that was? Any other handy tips are
welcome. I can't wait to get started!
Carlos Taylor
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