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Posted: 5/31/2012 1:12:09 PM EST
Link Posted: 5/31/2012 1:21:28 PM EST
[#1]
pork butt!! and google minon method
Link Posted: 5/31/2012 1:35:26 PM EST
[#2]
Pork roast, indirect heat.
 
Link Posted: 5/31/2012 1:44:38 PM EST
[#3]
Whole pork loin and chicken thighs are usually pretty easy and quick to smoke.

Cheap as well.

If you brine them for a while they are very forgiving







and tasty.
Link Posted: 5/31/2012 1:44:44 PM EST
[#4]
Pork butt is very forgiving. Try some ABT's or even a fatty is pretty foolproof.
Link Posted: 5/31/2012 8:41:36 PM EST
[#5]

Do a little perusing and glean what you can from HERE.
Link Posted: 6/1/2012 7:01:35 AM EST
[#6]
Ok here you go Pork butt for noob's
get yourself a
10-12lb pork butt (aka bone in pork sholder roast)
1/2 cup of your favourite store bought rub
1/4 cup yellow mustard
1 bag of apple wood chunks
And a spray bottle with apple juice in it

Pre heat smoker to 225°
Rub mustard all over pork butt
Put a even layer of rub on all sides of pork butt
Place the pork butt in the smoker (fat side up) as far from the heat as you can
add a few chunks of wood
Try to keep the temp at 225° adding wood and charcoal as needed
After 6hrs start spraying the butt down every half hour till your instant read thermometer reads
190°-200° at the center of the pork butt then pull it off and chop it up or pull it
So give this a shot remember. Low and slowccc
Link Posted: 6/1/2012 7:05:02 AM EST
[#7]
sort of off topice, but do you have a pic of the grill you purchased? i think i got the same one. does it have an add on smoker you can buy?
Link Posted: 6/1/2012 7:11:05 AM EST
[#8]
Link Posted: 6/1/2012 8:34:32 AM EST
[#9]
Quoted:
Another vote for pork butt.

In the short term, an even better choice would be chicken thighs. Dirt cheap, and they only take an hour to cook.
 


did some last night and they were awsome...6 bucks to feed myself and my 11 yr old daughter twice...hell yeah
Link Posted: 6/1/2012 7:43:16 PM EST
[#10]
Link Posted: 6/2/2012 1:52:21 PM EST
[#11]
Link Posted: 6/2/2012 2:10:20 PM EST
[#12]
Link Posted: 6/2/2012 2:44:35 PM EST
[#13]
In my chargriller smoker pictured above I only use one full chimney to start off

smoking two pork roasts. I add a few hand fulls of charcoal along the way over

8 to 10 hours. Keep in mind this is in outdoor temps avg between 70 and 90 degrees



If I used two chimneys I bet it would be between 400 and 500 degrees.


 
Link Posted: 6/3/2012 5:02:20 AM EST
[#14]
Link Posted: 6/3/2012 5:28:08 AM EST
[#15]
Link Posted: 6/3/2012 9:05:19 AM EST
[#16]
Quoted:

The manual mentions nothing about controlling temps, and researching online I've found that one of the big complaints about this particular smoker is that it can be tricky controlling temps over the long run.

That minion method of setting up coals looks like the way to go, I'll be trying that next, I think my lack of patience got the best of me so I throwed a bunch of coals in the thing to get it going.


Sounds like your setup may be similiar to the ECB (El Cheapo Brinkman) smoker.

If so, there a number of modifications that you can do that may be helpful ...

http://www.smoking-meat.com/modify-brinkmann-ecb-smoker.html

http://www.randyq.addr.com/ecb/ecbmods.html

http://home.comcast.net/~day_trippr/smoker_mods.htm

Link Posted: 6/5/2012 9:11:44 AM EST
[#17]
Link Posted: 6/5/2012 9:32:38 AM EST
[#18]
Link Posted: 6/5/2012 9:35:51 AM EST
[#19]
Link Posted: 6/5/2012 5:29:25 PM EST
[#20]
Don't forget about YouTube for looking up your smoker and tips.  

I like bbq-brethren and thesmokering for discussion boards.   Good luck with your smoker.  
Link Posted: 6/7/2012 2:14:34 PM EST
[#21]
Just remember....you don't have to use plain water in your 'water pan'.



If you're doing a pork butt....try apple juice.



Regardless of what I'm smoking, I keep an open can of beer near the hot end of the smoker to keep the smoke moist.
Link Posted: 6/17/2012 3:04:03 PM EST
[#22]
Looking good.
Link Posted: 6/17/2012 8:47:06 PM EST
[#23]
Link Posted: 6/18/2012 1:57:06 PM EST
[#24]
Skip the brisket unless you have someone local that can help you.  You have to know what you're doing when you dismantle it after smoking it.  Trust me, i know.  My first one wasnt fit for dog food.  Go with a Boston butt if you are new.  Maybe add a rack of ribs for a snack while the butt is finishing up.  
Link Posted: 6/21/2012 4:37:32 AM EST
[#25]
Beer-butt chicken is also a fairly fool-proof thing to throw on the smoker. Drink half a can of beer, add seasonings to beer, rub chicken with same, insert beer into chicken's ass, tripod it with the legs, drink another 10-12 beers while it cooks...hour or so...shred and it makes the best chicken salad-ever!
Link Posted: 6/21/2012 5:45:31 AM EST
[#26]
Link Posted: 6/22/2012 1:14:42 PM EST
[#27]
I've been a die-hard Weber kettle guy for a few decades now. I got to the point where I could cook almost anything (everything) on it, but a few things always frustrated me... Brisket being the big one. This week I went out and got a Kamado grill for the express purpose of perfecting my brisket. I just seasoned the grill last night and I have a warm-up (Boston Butt) smoke planned for this weekend before going for the big one next weekend.



I would say that the two most important things for a successful smoke are a good thermometer (I have a digital with two probes to monitor pit temp and meat temp) and good air control. If you have those two things, you can smoke anything in just about any smoker.
Link Posted: 6/22/2012 1:40:05 PM EST
[#28]
Use less smoke than you would expect to.
Link Posted: 6/24/2012 11:23:44 AM EST
[#29]
I just took a 7.6lbs butt of my new smoker!



I fired-up the Kamado, threw the meat on at 175° (8:30am), set my vents for 225-250° and just took it off (4:15pm) when the meat hit 195°.



Now I just have to let it rest for about 90 minutes, and then it's time to eat!
Link Posted: 6/24/2012 12:12:10 PM EST
[#30]
Link Posted: 6/24/2012 5:50:39 PM EST
[#31]


Spatchcocked chicken on the Traeger pellet smoker yesterday.

Was excellent.
Link Posted: 6/25/2012 6:38:40 PM EST
[#32]
Quoted:
Quoted:
Use less smoke than you would expect to.


I learned that the hard way with my first batch of chicken.  It was good, but quite overpowering too.

Posted Via AR15.Com Mobile


Yeah, it takes a while to get the hang of it.  I'm no expert or anything and sometimes still oversmoke.
Link Posted: 7/2/2012 6:46:18 AM EST
[#33]



Quoted:





Quoted:

Four hours in on a 4ish lbs butt.



http://i233.photobucket.com/albums/ee32/Iflipstairs/2012-06-05_14-18-12_965.jpg



Posted Via AR15.Com Mobile


A 4 pound butt?



Where'd you find the piglet?

 


i honestly get a 3-4lb one all the time.  Mainly because I cook it for myself and my parents.  It renders about 7 sandwiches is more than enough for dinner and leftovers.  I don't freeze anything because reheated stuff never tastes the same.  



 
Link Posted: 7/5/2012 5:08:06 PM EST
[#34]
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