Smoking for beginners thread

[Mowingmaniac 24/7]

I haven't read all the posts in this thread, but the few I have were a bit technical.

Me, I use HEB charcoal that I let burn down to gray, but hot enough ash, add pecan wood (or oak) put the chickens on for 2 hours.

Eat...

 

[Texan79423]

Your fire cooks the meat. You have to learn to operate your pit and control the fire to produce smoked meat. Hence the phase Pit Master.

Once you season the meat that is all you can do to the meat. Throw it on the pit and manage your fire to produce the heat and smoke needed. Remember looking ain't cooking.

 

[jrbfishn]

A well designed smoker, depending on just what techniques you are using is heplful. But not the key. Some of the best meat I ever did was on a basic barrel.
Skill is much more important. And you only get that by doing it. Sometimes wrong. Don't over think it. There is nothing to but do it.
But watch birds. Cooked too long at too low a temp can cause them too spoil. Food poison from a bird is no fun at all.

Sent from my SM-S906U using Tapatalk

 

[Mowingmaniac 24/7]

I use an ancient Weber kettle and it smokes beautifully.

If though, you prefer a very expensive 'this or that' smoker, by all means, use it, but you don't 'need' a fancy smoker to do a good job of smoking.