TobiasFunke-Analrapist have you seasoned it? can you season it before you use it? here's a good article on setting up your WSM http://amazingribs.com/tips_and_technique/weber_smokey_mountain_setup.html
Tobias is really impatient so something like thighs/wings would be perfect for his first smoke or he might lose his shit
i want something that takes a long time because it gives me a good excuse to sit on my deck and drink
I've smoked whole trout a couple of times on my WSM. I brined with the following: ½ gallon of water at room temperature 1 cups Kosher salt ½ cup brown sugar 1/6 cup lemon juice 1½ tsp garlic powder 1½ tsp onion powder 1½ tsp allspice 1 teaspoons black pepper Brine for up to 1 hr for up to 1 lb fish. Then rinse and let dry for about an hour to form a pellicle. Then smoke as low as you can. I smoked at 190 F for maybe 1-1/2 hrs, it's been a while. It's done at 140 F.
10 lb pork butt will take about 15 hours (possibly more) chicken will be a good first one. if you're feeling really adventurous, you could do a whole chicken. that would take bit longer than just doing wings or thighs. those all take a couple hours (max), would give you a good idea of what you're doing. give you plenty of time to drink a few beers and provide some great food at the end.
ribs are good too. i'm team spareribs - st. louis cut* (there's more meat, they're more uniform and easier to cook), and those take about 4-5 hours @ 225-250. peel the membrane off the back, rub with oil/mustard, do your "favorite" rub, throw meat side up on the smoker and let go until they past the bend test *if you're going to a butcher, they should cut you spares st. louis style no questions. if you're just going to your local grocery store, the meat department might cut them for you (i've had success at one local spot, not others). if you can't get it cut, you can cook like franklin's bbq
Make this then http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1 About 6 hours of cooking time, easy enough and a bbq thread favorite
Time demanding job and apartment living has put me out of the game. But I may be moving into a house in the next two months, you best believe first weekend will be a brisket
Gave my wife my card to go shopping tomorrow and take our kid with her as well. I know she will buy a bunch of shit she doesn't need, but me being able to sit on the back porch, smoke something, drink beer, and watch TV in peace far outweighs that. On that subject, I don't know what to smoke tomorrow.
between catering, starting another company & exercise I hardly post in any thread anymore. tomorrow though, i shall post food tomorrow
i wasn't going to do anything this weekend, then this post and this weather forecast changed my mind. just picked up stuff for the pepper stout beef
For fish, sockeye is in season. I go heavy salt, lemon, dill, some at 185-200 for 2 hours. If you want to make (or buy from William Sonoma) some poltache seasoning, that's a good option as well
Not a big fan of boneless but it's the only ribs my wife will eat and it was easy to eat for my little man.
Just assembled my BGE this afternoon. I'll contribute once I'm not a novice. Until then, thanks for the tips gents.
There isn't a single person in here that hasn't fucked up some Q. Feel free to post and even if it sucks the worst you get is constructive criticism.
Smoking 3 racks of St Louis-style Ribs and 3 chickens today. Finally got a hold of a growler of Tropicalia as well. Going to be a good day.