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Hello from a smoker newbie
Posted:
02 Jan 2014, 22:45by Maccle
Hi!
Joined this forum as I've recently bought a smoker and this seems like a good place to get some quality advice.
I've been reading the forums for a little while, finally bought a ProQ Frontier, I'm sure I'll have some questions along the way. I'll be sharing my attempts, ideas and hopefully become a valued member of the community..... We'll see eh?
Thanks for reading!
Matt
Re: Hello from a smoker newbie
Posted:
03 Jan 2014, 08:34by CyderPig
Hi and Welcome
Si
Re: Hello from a smoker newbie
Posted:
03 Jan 2014, 09:04by slatts
Hi and welcome
Ive got a Pro Q Frontier and love it, been Q'ing since April/May.
Once you get going the Frontier is quite easy to use or ive been lucky
I do want another smoker know as I want to start doing more food but as a starter smoker I think it's perfect.
Re: Hello from a smoker newbie
Posted:
03 Jan 2014, 11:10by robgunby
Hi and welcome Matt, hope you have fun!
Re: Hello from a smoker newbie
Posted:
03 Jan 2014, 13:58by keith157
Welcome & enjoy
Re: Hello from a smoker newbie
Posted:
03 Jan 2014, 19:19by Maccle
Thanks for the warm welcome people!
Just waiting for a day off now to have a bash, still deciding what to do.
Re: Hello from a smoker newbie
Posted:
04 Jan 2014, 12:05by slatts
Hi
I started with ribs and then small pork shoulders or a beer can chicken.
I wouldn't try a brisket or big pork shoulder until you know your smoker.
ive been using mine since April and still had a rough night last night with the wind messing up my temps even in a sheltered area. its all good now, got the shoulder foiled and nearly done.
Good luck with whatever you decide to do
Re: Hello from a smoker newbie
Posted:
04 Jan 2014, 12:27by robgunby
I agree with slatts about the brisket. Not even worth thinking about until you are very confident with the smoker.
Big pork shoulder, however, I wouldn't worry about doing as a newbie. My first smoke on a proper smoker was a huuuuge pork shoulder, about 14lb. Took about 20 hours, tasted amazing. I felt like I'd been properly broken in!
Pork shoulder is very forgiving. Si cooks his at really quite high temperatures to get them done quicker for his commercial cooks. I have had fires go out all together when I've dozed off, and had to go outside at 3am, start a new fire, keeping the pork shoulder wrapped in foil in the kitchen until temperatures stabilise. Still came out awesome. As long as you pull it off after it's hit 200F internal temp and let it rest a good hour, you can't really go wrong.