Charcoal is more work and probably more expensive (I don't mean the actually smoker but Charcoal itself) but I could be wrong on the more expensive part. I am starting to do some research as I do want to buy a smoker shortly.

 

Meh, I buy 1 large bag of lump hardwood charcoal and it lasts me a year or 2, the bag is in the $6-10 range, not too bad. Looking at the propane smokers and thinking about needing more $20-30 bottles of propane sitting around was not a selling point to me (I already keep a spare around for my gas grill).

I bought a new bag of lump charcoal only to realize that I still had a whole bag from last year that I didn't know that I had

 

Wife is picking up a slab of salmon to smoke this weekend...

With ambient temps in the 105-110 range in the shade, I may not even need to turn on the burner on the grill!

 

 

keeping it lit in the rolling papers is a bitch...

 

I got the electric because I'm from the north and really I might use it 4-5 times a year. I don't want to put the time into getting a "real" smoking rig and learning the science behind it. But I have watched the smoking videos and I see the appeal of hanging out with your buddies, drinking beer, and smoking up some food. That's just not me.

 

Ran another batch of salmon, and also some mussels. The salmon is amazing. The mussels get a little chewy, not sure I would do them again.

This is about one and a half hours in, the fish was at 150 internal so I just turned off the heat and let the smoke keep going for another hour and a half. Mind you it was 100 degrees ambient temp at the time....

 

At first I thought you meant the smoke alarm is going!!!

 

So I just bought a smoker, it'll be here Friday. What's the first (read: easiest) thing to smoke with it?

 

what kind did you get?

 

Whole chickens or pork butts/shoulders for pulled pork.

I'd recommend the latter.

Go light on the rub for your first time so that you can see how the smoke penetrates and figure out how the type of wood tastes. Apple is super mild I'd start with that.

 

Electric with electronic control. Not the one with bluetooth or anything like that though.

I didn't want charcoal, too lazy for that.

 

Awesome, thanks. I'll start with that.

Are ribs difficult?

 

Ribs are easy in the MES. They are a bit of a pain to get setup though. The silver skin needs to be removed before you smoke and that's a pain for a rookie. There are some videos online how to do it. You basically get a small piece going and then use a few paper towels to get a hold of it and peel it off. BTW, if you have a dog he will totally lose his shit while you are trying to do this because the smell of raw ribs will be irresistible to him.

Use the 3..2..1 method to smoke the ribs.(google it) Find a rub and sauce recipe that you like and make them both yourself.

Also if you got the 30" MES a full rack of ribs won't fit in it on one shelf, cut it in half and it will be fine.

 

What's a MES?

I do have a dog, he's a 14 week old golden puppy so he'll definitely go nuts.

I got the 30" smoker, cutting in half is no big deal.

 

Ribs are definitely more work, but oh so worth it...
IMG_20130803_200206_zps1c430c43.jpg

 

^ What's your process?

 

I hand butcher the excess fat and remove the inner membranes by hand.
20150524_230032_zpsmhji4gfn.jpg

I make my own rub and whisk it all together
20150524_230038_zpskaf1pjez.jpg

I lightly coat with olive oil and then dry rub the ribs
20150524_231048_zpsb8ee7ixi.jpg

Cover with foil and let them sit in the fridge over night
20150524_231048_zpsb8ee7ixi.jpg

Pull them out and let them get to room temp while I get the coals going
20150525_114552_zpsx7lkwjsj.jpg

Soak my wood chips in water
IMAG1474.jpg

My smoker is small, so I cut my racks in half or thirds and throw that shit on the smoker
IMG_20130803_164730_zpsd9dc00ba.jpg

I do 5 hrs total smoke, after 3-3.5 hrs I pull the lower racks to the top
IMG_20130803_181851_zps5ab00a90.jpg

The last hour I wrap them in foil and sauce them
IMG_20130803_190555_zps6ee606ed.jpg

Sauce them again before serving
IMAG1482.jpg

Knife definitely not needed if you do them right
IMG_20130803_195139_zps1ddac203.jpg

Voila, check out that smoke ring!
20150526_201247_zpsvyjsuojb.jpg

 

I was looking at racks last night at Sam's Club, I think I'm making them on the 4th as a farewell to my Brinkmann smoker

 

If you like lamb, another one of my favorite things that I made on the smoker was rack of lamb, can't believe these pics are 3 years old. (I did a different rub on them)
IMG_20130802_210223_zps1ff24e74.jpg

They were so damn good, wish I had a better pic than this
IMG_20130803_195122_zps4dc225db.jpg

They were to die for!

 

man they look fantastic!!!

 

I'm super excited now.

Anyone have a source for some good rubs?

 

I've always made my own, I base mine off the McCormick - Grill Mates - Roasted Garlic and Herb and add what I see fit from there.

This site has some good info on making rubs and also sells them. I wish I would have discovered this site years ago...

Recipes for Rubs, Spice Blends, Pastes, Marinades, & Brines


I've also heard good things about Ralphie May's bbq
https://www.fatbabybbq.us/

And this place
Rub Your Meat Raw

But I haven't tried them. There's also a million options on Amazon

 

Damn Ack, that meat looks amazing!

 

Ack - you should open up your own BBQ joint in Pittsburgh!

 

I would love to, maybe for retirement

But honestly it's just a hobby to me and not a way to make money. Computers used to be my hobby and my passion, and now after 18+ years in IT, I pretty much loathe and hate them with a passion, so the last thing I would want to do is have that happen to another hobby of mine, especially something I enjoy so much

 

I would NOT jump to ribs for your first smoke. But that's just me.

 

^Agreed, I wasn't saying start with ribs by any means

Salmon is another easy one worth trying along with the options that Chad mentioned

 

I was more sharing my methods and motivating myself to make ribs this weekend

 

The comment was directed at everyone not just you Ackie.

Salmon is also a good choice because IMO even if you overcook it it's still good. I actually like it a little 'dry' for salads.

We are hosting a bunch of people Saturday and I will be firing up the smoker. I'm going to go all out and do a variety of things while I've using it. Salmon, pork butt, two chickens, and even some beans! The plan is to do burgers on the grill and then top them with pulled pork.

 

I know man, just agreeing with ya

Sounds awesome man, what time should I show up?

 

Sounds awesome! What time does the party start?

 

Salmon is super easy. "...So easy, even a can do it!...."

 

I can bring some beer...

 

Masterbuilt Electric Smoker.

 

Got a nice slab of Salmon and 3 racks of ribs for the 4th of July

Going to be my farewell tour on my Brinkmann smoker

 

Looking forward to the results!

 

You and me both...

 

You going to wet or dry brine the salmon?

 

I was happy with the dry brine that I did last time, but definitely need to rinse it off before smoking this time