New Guy first smoke

smokepusher · January 15, 2009, 02:48:56 PM

Hello All,

As my topic says, yes I am a proud new OBS owner and I am going to attempt my first smoke tomorrow...(very excited). I am going between a whole chicken or salmon, can anyone give me a blow by blow on what I should be doing / watching for ect. on my first attempt on either of these 2 smokes.

Thanks in advance everyone who has the interest / time to help me out. :D

SP

Smoking Duck · January 15, 2009, 05:18:57 PM

Hi SmokePusher,

Rule number one whenever I do salmon or chicken........vent fully open. Lots of moisture and you want to leave the vent fully open. As far as what to do, that's personal preference. Both fish and chicken will soak up the smoke pretty quickly, so I probably wouldn't go more than 2 hours to 2:40 of smoke.

For recipes, check this site out if you haven't already:

http://www.susanminor.org/

Lots of good recipes....follow the directions to a T and you'll be good to go. If you decide to do something specific and need help with that, just let the board know and someone will be along to offer help.

Welcome to the board!

SD

beefmann · January 15, 2009, 05:21:15 PM

welcome to the forum smoke pusher

I would do a chicken with the vent open

westexasmoker · January 15, 2009, 05:28:01 PM

Vent open full always! But ya'll know me! ;D

C

FLBentRider · January 15, 2009, 06:02:06 PM

W E L C O M E to the Forum smokepusher!

Lets see. recipe site, faq, vent open, ask questions...

got it covered.

KyNola · January 15, 2009, 06:25:12 PM

Welcome aboard Smokepusher,
You have all the right advice from the earlier posts. Between chicken and salmon for the first run, I would opt for chicken as well. More importantly, have fun and don't stress over the ultimate outcome. Questions? We are all more than happy to answer all of your questions as we have all asked the questions you may think are going to be stupid. They're not so ask if you need help. We love to bring another into the fold!

KyNola

HCT · January 16, 2009, 05:12:50 AM

Welcome to the forum SP. Last rule, enjoy!!

smokepusher · January 16, 2009, 09:42:59 AM

Hi again,

Any direction on the best brisquettes to use for Chicken, salmon, mahi, turkey, pork ribs, beef ribs, brisket, pork butt, too many questions too little time

westexasmoker · January 16, 2009, 09:46:01 AM

Quote from: smokepusher on January 16, 2009, 09:42:59 AM
Hi again,

Any direction on the best brisquettes to use for Chicken, salmon, mahi, turkey, pork ribs, beef ribs, brisket, pork butt, too many questions too little time

I'm not allowed to answer that question! ::) ;D

C

Smoking Duck · January 16, 2009, 09:52:24 AM

Quote from: westexasmoker on January 16, 2009, 09:46:01 AM
Quote from: smokepusher on January 16, 2009, 09:42:59 AM
Hi again,

Any direction on the best brisquettes to use for Chicken, salmon, mahi, turkey, pork ribs, beef ribs, brisket, pork butt, too many questions too little time

I'm not allowed to answer that question! ::) ;D

C

;D ;D ;D

WTS uses mesquite on everything.......but it works well for him!

This is a great chart to get you started and then, just experiment from there:

Wood

IKnowWood · January 16, 2009, 12:20:10 PM

That chart is useful to start with. As you go along experiment. You may find you like a more task on one vs another. A friend of mine did Hickory a lot of the time, then listened to me once to Mesquite or Pecan on Pork or Beef and now he hates Hickory on anything. Try mixing woods around. Some compliment others. Mesquite however pretty much dominates any other wood. But its earthy flavor is a strong contrast that has its own twist. And Maple has this sweet and sassy hints that is unique also. However the Variety blend is just wierd. I used it to season the unit and that was it.

welcome, have fun, visit often, post some, laugh much.

New Guy first smoke

beefmann