My First Smoke

[Dex]

I will be doing my first smoke this weekend. I have a Stainless Bradley. I'm planning on doing a ham for Christmas, and would like to get some practice in before then so I'm more comfortable with the smoker.

What is something easy to start with? I am thinking pork loin, or even just regular chicken breast. Has anyone smoked/cooked just a rack of chicken breast?

Suggestions? (also, I still need to buy pucks, so if you suggest something, feel free to suggest wood flavor as well!)

[Wildcat]

Apple pucks is good on just about anything.  Although a lengthy cook, pulled pork is very easy and forgiving.  Welcome to the forum and congrats on the purchase.  You will love it.  There is a small learning curve, but you will get it.  4 hours of smoke on any project max.

[westexasmoker]

Welcome to the forum Dex!

Chicken is probably the easiest thing to do in your BS, either pieces of whole and always a good thing to get your feet wet (because you'll pull it off and taste so good you'll be ready to move on)  As far as ham 10.5 just did one and posted, and it looks awesome!  As far as wood goes, I'm not allowed to give my opinion...something about a teabag!  Welcome aboard and ya gots some eats ahead of ya!

C

[Dex]

I may start with chicken breast. What would be a good rub? What IT temp and cooking temp?

[westexasmoker]

For rub I use the wonderful willys from the S&S book, but McCormicks makes a very nice pre-mixed chicken rub.  I run my cabinet @ 220, IT should be about 165-170...but I've also gone with the old adage its done when its done guessing about 2-2 1/2 hours.  As long as your juice runs clear your good to go, but be careful to not overdo it as it will dry out!  A good brine before you smoke will help that!  Someone with more yardbird knowledge will be along!

C

[Smoking Duck]

Hey Dex,

I agree with both Wildcat and WTS.  I think pulled pork is really easy (though it takes a long time cooking).  If you go with pork, use something like hickory, apple or maple.  I also recommend trying any of the smoked bacon wrapped chicken ideads that can be found here: http://www.susanminor.org/forums/forumdisplay.php?f=35

They're pretty easy and oh, so good.  If you do poultry, I recommend something lighter on the wood side and probably would go with apple.  Be sure to take pics and have enough adult beverages on hand.

Good luck,

SD

[Smokin Soon]

I like to lay a couple of strips of bacon over chicken breasts for a little basting effect. I also cook until 165 degrees unless I want to FTC then it's 160.

[KyNola]

My friend the Duck gave you great advice.  Go to the recipe website and do the bacon wrapped ham and cheese stuffed chicken breast filets.  They are so easy and drop dead delicious.  Open your vent 100% to take care of the moisture that poultry has.  Smoke with your favorite wood.  Personal favorite on this dish for me is apple but use whatever you like.

Let us know the results but most important, have fun!

KyNola

[Dex]

I have been looking at those wraps. They seem pretty easy to do. I may begin with that. What should the IT be on them? Any issues with the cheese running out when they are cooking? Is the a certain themp they should be cooked at? I will be using a Maverick ET-7

I may do that this weekend and then try a pork loin next weekend. So it sounds like I will for sure pick up some apple wood and another flavor for the pork. Maybe hickory?

[KyNola]

Dex, if you pound the chicken breasts thin and then roll them really tightly and tightly wrap them with bacon you shouldn't have a lot of trouble with the cheese running out although you will most likely have a little oozing out.  As for the temp, I would take them to at least 160 degress as you are dealing with poultry.  I would set my oven temp at 250 degrees.

As for wood for the pork loin, hickory rules at my house.

Have fun.
KyNola

[Dex]

Dex, if you pound the chicken breasts thin and then roll them really tightly and tightly wrap them with bacon you shouldn't have a lot of trouble with the cheese running out although you will most likely have a little oozing out.  As for the temp, I would take them to at least 160 degress as you are dealing with poultry.  I would set my oven temp at 250 degrees.

As for wood for the pork loin, hickory rules at my house.

Have fun.
KyNola

Thanks KY - I just picked up a pack of apple at Gander Mountain for my chicken rolls. Cant wait to make them! Hickory and Maple are on my list to pick up next

Dex

[Dex]

When you are making these wraps, do you guys double layer the wrap like it says? 2 parts chicken, 2 parts ham and 2 parts cheese?

[Smokin Soon]

Wraps are great! Get a good pounder if you dont have one. I like the Jacarrd. I have had better luck using the thinnest bacon I can find as it stretches out a bit to give a tighter wrap and also is easier to crisp.
Smoke on!

[KyNola]

Dex,
I don't double the wraps.  Here is what I do for mine.  Pound the breast filets thin.  Place a slice of provolone cheese on the filet and a couple slices of proscuitto(sp?) ham on top of the cheese.  Roll tightly and encase in bacon.  Make certain the bacon covers the ends of the roll.  Into the smoker and there you have it.  The last batch of these took 4 pounds of bacon but I made a bunch of them and admittedly, I like bacon! :D

KyNola

[Dex]

Dex,
I don't double the wraps.  Here is what I do for mine.  Pound the breast filets thin.  Place a slice of provolone cheese on the filet and a couple slices of proscuitto(sp?) ham on top of the cheese.  Roll tightly and encase in bacon.  Make certain the bacon covers the ends of the roll.  Into the smoker and there you have it.  The last batch of these took 4 pounds of bacon but I made a bunch of them and admittedly, I like bacon! :D

KyNola

I figured it would be kinda tough to wrap it if you double it up. 4lbs of bacon? WOW! I thought each wrap only calls for 4 strips?  :D