Getting a smoker this weekend.

[xjchad]

My dad got a smoker from one of his jobs and is giving it to me this weekend.
Not sure what brand, but apparently it's an auto feed pellet kind.
I have no experience, but can't wait to try it!
Any tips or tricks?
Favorite recipes?

[skrilla]

Don't run out of pellets. Keep an eye on the temp. Invest in a decent meat thermometer.

Recipes... I started out with a simple bare bones brine/rub/marinade and spent more focus on ideal cook time and temp. Every smoker is different so it's important to get to know yours. When I got a good feel for the machine I then gradually started playing around with flavor. Good luck. Your taste buds will never be the same. 

[xjchad]

Thanks!
Verne is graciously gifting me with some fresh tuna, but I'm afraid to try it out on that LOL!
I'll have to start with some jerky or something 

[Sharkinthedark II]

I just started smoking last year, its been delicious fun . Temp probe for sure, got mine at Wally mart. Gonna do a Chimichurri style rub on some beef tomorrow

[Latimeria]

Thanks!
Verne is graciously gifting me with some fresh tuna, but I'm afraid to try it out on that LOL!
I'll have to start with some jerky or something 

Don't do fresh tuna on it.  Try some meats or bird first as it is more forgiving until you get the hang of things.

[Sharkinthedark II]

[xjchad]

Jerry, that looks great!!!  I love cilantro!
Details?

Also, what thermometer do you all use?

[Sharkinthedark II]

My recipe- 1/2 a bunch of Flat leaf parsley, 1/4 bunch of fresh oregano ( can substitute cilantro or dry oregano) 4-6 cloves of garlic, chop fine or food processor, 3/4 cup olive oil, 1/4 cup red wine vinegar, tsp salt, tsp pepper, tsp onion powder tsp chili flake, mix, let sit 20 mins and marinade overnight. BBQ/ smoke to preferred doneness. Make more to serve when eating. Change ratios to your taste

[Sharkinthedark II]

I got a Taylor temp probe. $15.00

[xjchad]

Nice, thanks!

[Sharkinthedark II]

My recipe- 1/2 a bunch of Flat leaf parsley, 1/4 bunch of fresh oregano ( can substitute cilantro or dry oregano) 4-6 cloves of garlic, chop fine or food processor, 3/4 cup olive oil, 1/4 cup red wine vinegar, tsp salt, tsp pepper, tsp onion powder tsp chili flake, mix, let sit 20 mins and marinade overnight. BBQ/ smoke to preferred doneness. Make more to serve when eating. Change ratios to your taste

forgot about the juice of half a lemon (or lime)

[BackBayMan]

Congrats! If it's a decent brand like Traeger you're going to love it.

A few tips.

1. The wood you choose will flavor whatever you cook. You don't have to use the same one every time. You can use lighter woods like alder for fish, fruit and nut woods for a happy medium or intense woods like mesquite and hickory for full smoke flavor.
2. Never run out of pellets.
3. Inject/brine/rub whatever you're cooking and refrigerate for at least 4 hours, preferably overnight, before smoking. Fish is the exception.
4. Don't be a slave to 225 degrees. A lot of the recipes call for cooking at 225. It just takes longer. I almost always cook at 250.
5. Get a good remote meat thermometer. I use the Maverick so I can sit in my chair watching sports and keep an eye on the smoker and meat temps.
6. Use the Texas Crutch. There's a couple of reasons all of the competition BBQ teams do. It will shorten your cook time and keep your meat moist without mopping.
7. Go to a real butcher. The meats they have are so much better it's not funny. Yes, I'll smoke stuff the wife buys on sale, and it's good, but it's never as good as what you'll get from a real butcher.
8. Smoked chicken/turkey are not going to have crispy skin, so don't let it bother you. Focus on the quality of the meat, which will be insane. Skin is evil, so take it off after cooking.
9. Don't be afraid to smoke a tri-tip. Trim all the fat off. Smoke doesn't penetrate fat, so you should trim everything anyways. It won't have the crispy crust like if you cooked it on your grill, but it's still so good I've never gotten complaints.
10. Smoke your veggies. Take a pan and place your veggies under your meat so they can catch the drippings. Good stuff.

In the debate of sauce, no sauce, I punt. I'll lightly glaze whatever I'm cooking at the end if I'm going to use BBQ sauce and then put some extra on the table if anybody wants more. 

[xjchad]

Awesome, thanks guys!
Just loaded it on the back of the van.
It's a Mac Grills 2 Star General.

[BackBayMan]

Awesome, thanks guys!
Just loaded it on the back of the van.
It's a Mac Grills 2 Star General.

That's a serious unit

[Latimeria]

Awesome, thanks guys!
Just loaded it on the back of the van.
It's a Mac Grills 2 Star General.

That's a serious unit

HOLY CRAP!  I just googled it and NO KIDDING!