new here
- Thread starter capierce
- Start date
NDKoze
Moderator
You have come to the right place. You are definitely going to want to get a temperature probe at some point. Many of us like/use the Maverick 732 or 733.
But, if you are looking for an easy first smoke, you could try some ribs as these are a timed cook rather than using temp probes.
Just slather them with mustard, generously apply a dry rub of your choice and throw them in the smoker. It is nice to wrap them in plastic wrap and let them sit in the first for a couple of hours or even better overnight if you have the time, but this is not a requirement.
Add a water pan of some type (I like to use a mini tin loaf pan) filled with beer, juice, or water on the floor of your smoker resting right up against your smoke box.
Add 2-3 ounces of wood (yes this is all it takes), and smoke at 235 for 5-7 hours. I would start checking your ribs for doneness at the 4 hour mark for baby backs and 5 hours for St Louis cut ribs and add additional time checking every 30 minutes until they reach your desired doneness.
There are more detailed instructions in the Pork Recipes section, but this is the quick down and dirty of the process.
Please let us know if you have any further questions.
When you get a chance, drop by the Introductions section to introduce yourself and tell us a little bit about what brought you here and what type of smoking you are looking forward to doing. Also, we are a pretty close knit group here and most of us put out first names and locations in our signature as we like to know the names of our new friends.
Good luck and congrats on your Smokin-It Smoker purchase!
But, if you are looking for an easy first smoke, you could try some ribs as these are a timed cook rather than using temp probes.
Just slather them with mustard, generously apply a dry rub of your choice and throw them in the smoker. It is nice to wrap them in plastic wrap and let them sit in the first for a couple of hours or even better overnight if you have the time, but this is not a requirement.
Add a water pan of some type (I like to use a mini tin loaf pan) filled with beer, juice, or water on the floor of your smoker resting right up against your smoke box.
Add 2-3 ounces of wood (yes this is all it takes), and smoke at 235 for 5-7 hours. I would start checking your ribs for doneness at the 4 hour mark for baby backs and 5 hours for St Louis cut ribs and add additional time checking every 30 minutes until they reach your desired doneness.
There are more detailed instructions in the Pork Recipes section, but this is the quick down and dirty of the process.
Please let us know if you have any further questions.
When you get a chance, drop by the Introductions section to introduce yourself and tell us a little bit about what brought you here and what type of smoking you are looking forward to doing. Also, we are a pretty close knit group here and most of us put out first names and locations in our signature as we like to know the names of our new friends.
Good luck and congrats on your Smokin-It Smoker purchase!
+1 on everything Gregg said! The thermometer is a crucial piece of equipment, especially on butt smokes where there is no set time for completion (unlike ribs). If you don't have access to quality wood, then check out some of the companies that many of us are using, like Maine Grilling Woods, fruitawood, and smokinlicious.
DivotMaker
New member
Welcome to the club! Gregg has you headed the right direction!
