Mzdadoc Posted September 28, 2014 Report Share Posted September 28, 2014 I got a random txt from my mom asking would I like a smoker. She knows my wife and I love to cook together. I said of coarse!!! She was watching QVC and thought the smoker looked awesome. So less then a week and here it is. I got it all together and now it's on the deck seasoning. I can't wait to start smokin!!!!! Anyone have any secret GREAT rubs or any smoker knowledge to share? Quote Link to comment Share on other sites More sharing options...
wdwerker Posted September 28, 2014 Report Share Posted September 28, 2014 Willinghams " Wham Seasoning" is a favorite of mine on chicken , pork or beef. I soak a handful of hickory chips to add towards the end and only use lump charcoal( not brickettes ) in my Big Green Egg. Quote Link to comment Share on other sites More sharing options...
RichardA Posted September 28, 2014 Report Share Posted September 28, 2014 Tony Chachere's cajun seasoning for every thing and add cumin if its beef! Quote Link to comment Share on other sites More sharing options...
tenonman Posted September 28, 2014 Report Share Posted September 28, 2014 I have the masterbuilt 30" and I love it.I'm a total newbie at smoking but I found "how to bbq right" on youtube and tried his way and they turn out great every time.He's pro competition smoker with great video's.One help full tip I can give you is to put alum. foil on the water pan and the drip pan,makes clean up much easier.Also use apple cider vinegar to clean the inside.Have fun and happy smoking!! p.s. I bought his rub and his sauce and they are outstanding!! Quote Link to comment Share on other sites More sharing options...
Mzdadoc Posted September 29, 2014 Author Report Share Posted September 29, 2014 That's what we got got was the Masterbuilt 30" Thanks for the input we can't wait!!!! Quote Link to comment Share on other sites More sharing options...
Mzdadoc Posted September 29, 2014 Author Report Share Posted September 29, 2014 Wdwerker what do you so the chips with? Quote Link to comment Share on other sites More sharing options...
Klappco Posted September 29, 2014 Report Share Posted September 29, 2014 I use pecan or hickory for pork and oak with a scrap of mesquite for beef as the latter can get overwhelming. Look to Oakridge for rubs. Mike is a great guy and the rubs are superb. The Black Ops Brisket Rub is amazing. If you like spicy he has a product called Habanero Death Dust that is wonderful. Enjoy your smoker. Pork butt is a good item to start with as it is pretty much something that can't get screwed up. Quote Link to comment Share on other sites More sharing options...
wdwerker Posted September 29, 2014 Report Share Posted September 29, 2014 I heat up a few cups of water to near boiling and toss in a hand full of chips, they soak up the water faster that way. Wet chips smoke longer and don't burn up as fast. 1 Quote Link to comment Share on other sites More sharing options...
wdwerker Posted September 29, 2014 Report Share Posted September 29, 2014 I also store my bag of lump charcoal in a waterproof plastic tote to keep it dry. Built the table in the mid 1990's out of teak and 170 brass screws. The little Egg is over 25 years old, it was made in Japan. 2 Quote Link to comment Share on other sites More sharing options...
Coop Posted September 30, 2014 Report Share Posted September 30, 2014 Steve, You mentioned lump charcoal. I've never used them and don't think I've ever seen them. Why do you prefer them to the briquettes? Quote Link to comment Share on other sites More sharing options...
wdwerker Posted September 30, 2014 Report Share Posted September 30, 2014 Briquettes are crushed charcoal and clay binders to glue it together . Lump charcoal is pieces of wood that have been charred in a furnace, pure charcoal , no additives, better heat, better taste! One of the major brands of briquettes was started because Henry Ford was trying to find a use for all the wood scraps from building the Model A ( I think ) Quote Link to comment Share on other sites More sharing options...
thewoodwhisperer Posted September 30, 2014 Report Share Posted September 30, 2014 That's all I use anymore is hardwood lump charcoal. Why? Because people smarter than me recommended it and I'll take their word for it. Quote Link to comment Share on other sites More sharing options...
Coop Posted September 30, 2014 Report Share Posted September 30, 2014 I haven't seen it, but I haven't been looking for it. Any suggestions, other than just look harder? I know, there's this thing called www Quote Link to comment Share on other sites More sharing options...
Tpt life Posted September 30, 2014 Report Share Posted September 30, 2014 It is usually right next to the other around here. Quote Link to comment Share on other sites More sharing options...
Mzdadoc Posted September 30, 2014 Author Report Share Posted September 30, 2014 I picked up a pork shoulder and some rub and have it all prepped. My smoker won't hold lump charcoal. It only holds a 1/2 cup of wood chips. Quote Link to comment Share on other sites More sharing options...
Klappco Posted October 1, 2014 Report Share Posted October 1, 2014 I like lump but use briquettes for long cooks as they are more consistent. For grilling it is only lump for higher heat. Quote Link to comment Share on other sites More sharing options...
thewoodwhisperer Posted October 1, 2014 Report Share Posted October 1, 2014 I have purchased online but usually have no problem finding it locally. Even my local supermarket carries it. Quote Link to comment Share on other sites More sharing options...
Coop Posted October 1, 2014 Report Share Posted October 1, 2014 Yep, there it was, right next to the briquettes, similar colored bag as the briquettes. I see why I didn't notice it... I was looking for the lowest price One thing about this site, you can learn the right woods to mill and the right ones to burn Quote Link to comment Share on other sites More sharing options...
Mzdadoc Posted October 1, 2014 Author Report Share Posted October 1, 2014 Well I get to get up really early tomorrow to get it going. My wife will be refilling the chip tray until I get home. Quote Link to comment Share on other sites More sharing options...
Klappco Posted October 2, 2014 Report Share Posted October 2, 2014 If she asks tell her that it will be done when it is done. 1 Quote Link to comment Share on other sites More sharing options...
Mzdadoc Posted October 2, 2014 Author Report Share Posted October 2, 2014 Oh she knows that I'm not taking any chances. LOL She's already refilled the chip tray and it looks like I'll be home early so I won't have to blame her for anything. Quote Link to comment Share on other sites More sharing options...
TerryMcK Posted October 2, 2014 Report Share Posted October 2, 2014 Have a look at http://bbqpitboys.com/ They are always fun to watch cooking. Quote Link to comment Share on other sites More sharing options...
Coop Posted October 3, 2014 Report Share Posted October 3, 2014 While this is still a hot topic, I bought a torch head and hose from HF and use it connected to a propane tank to light my charcoal. It does a heck of a job but goes thru propane pretty quick. Anyone have better ideas, aside from the smelly charcoal lighter liquid? Quote Link to comment Share on other sites More sharing options...
Tpt life Posted October 3, 2014 Report Share Posted October 3, 2014 Wax and plane shaving fire starters made in paper egg cartons or waxed paper muffin wrappers. Quote Link to comment Share on other sites More sharing options...
Gary Gilbert Posted October 5, 2014 Report Share Posted October 5, 2014 I use a website called the smokering it is full of homemade pitts but they swap their rubs as well. Quote Link to comment Share on other sites More sharing options...
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