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Vertical Smoker - Ideas for Beginner
Posted on 4/17/20 at 10:09 am
Posted on 4/17/20 at 10:09 am
I recently got a vertical smoker like the one below to try to get into pellet smoking. I'm pretty good on the grill but have zero experience with a pellet smoker.
I was hoping to get some do's and don'ts/recipes/ideas from anyone that has experience with similar smokers.
I'm sure I'll overcook and dry out some meats while getting accustomed to it but I feel like that's part of the process
From what I've seen it looks like there are plenty of guys on here that know what they're doing
TIA
I was hoping to get some do's and don'ts/recipes/ideas from anyone that has experience with similar smokers.
I'm sure I'll overcook and dry out some meats while getting accustomed to it but I feel like that's part of the process
From what I've seen it looks like there are plenty of guys on here that know what they're doing
TIA
6
Posted on 4/17/20 at 10:19 am to BlindTiger7
Search for Aaron franklin on YouTube and buy a decent meat thermometer. That’s all I got.
Posted on 4/17/20 at 10:25 am to BlindTiger7
I have the exact same model and I love it even more than my rec tec that crapped out.
Biggest tips:
* my one “complaint” about this thing is I find that sometimes the actual temp is lower than what you set it at. This seems particularly exacerbated at lower temp ranges. I think it’s because the thermometer is close to the firebox, so it records a higher temp than what your meat is smoking at. It’s not a big deal at all, especially if you get a 2 channel smoking thermometer - which you should have anyway if you get into smoking -
to determine the actual temp inside. So just go by what that reads rather than the native thermometer.
Other than that, just keep that water pan filled when cooking and keep up with suggested maintenance, especially emptying the grease tray regularly.
Oh and also this should be common sense but you’re going to have to windex that screen regularly - like every couple of cooks - if you want to be able to see through. Smoke deposits build up on that thing real quick.
Biggest tips:
* my one “complaint” about this thing is I find that sometimes the actual temp is lower than what you set it at. This seems particularly exacerbated at lower temp ranges. I think it’s because the thermometer is close to the firebox, so it records a higher temp than what your meat is smoking at. It’s not a big deal at all, especially if you get a 2 channel smoking thermometer - which you should have anyway if you get into smoking -
to determine the actual temp inside. So just go by what that reads rather than the native thermometer.
Other than that, just keep that water pan filled when cooking and keep up with suggested maintenance, especially emptying the grease tray regularly.
Oh and also this should be common sense but you’re going to have to windex that screen regularly - like every couple of cooks - if you want to be able to see through. Smoke deposits build up on that thing real quick.
This post was edited on 4/17/20 at 10:26 am
Posted on 4/17/20 at 10:29 am to BlindTiger7
I have never cooked on that machine but...
I would start with a Boston Butt to see how your smoker runs. You really can't mess up a Boston Butt.
Use your favorite rub. I like Bad Byrons Butt Rub. Be heavy-handed with seasoning. Millions of videos on cooking butts.
You just need to get used to how it cooks then can dive into chicken and brisket, etc.
Get a Thermoworks brand thermometer, that won't hurt.
You gonna learn by trial and error.
I would start with a Boston Butt to see how your smoker runs. You really can't mess up a Boston Butt.
Use your favorite rub. I like Bad Byrons Butt Rub. Be heavy-handed with seasoning. Millions of videos on cooking butts.
You just need to get used to how it cooks then can dive into chicken and brisket, etc.
Get a Thermoworks brand thermometer, that won't hurt.
You gonna learn by trial and error.
Posted on 4/17/20 at 10:37 am to SmokedBrisket2018
BOB
Butt
Over
Brisket
So good
Butt
Over
Brisket
So good
Posted on 4/17/20 at 11:14 am to BlindTiger7
I've had the same smoker for about a year and a half. I bought it for the purpose of smoking homemade sausage since it's easier to hang in these vertical smokers. Temp swings can be annoying, but it gets the job done. Just keep the inside cleaned out on a regular basis and make sure the temp probe is clean. Follow the directions on start up and shut down. I smoke wings, pork, wild turkey breast, and brisket all the time. I've found that cooking things at lower temps for longer periods is hard to mess up. HowtoBBQright on youtube has some great recipes. Enjoy!
Posted on 4/17/20 at 11:16 am to BlindTiger7
People get pellet smokers because they have zero experience or skill. You’ll be fine.
Posted on 4/17/20 at 12:05 pm to SmokedBrisket2018
quote:
I would start with a Boston Butt to see how your smoker runs.
Posted on 4/17/20 at 12:15 pm to SmokedBrisket2018
I've been using a 4 channel Inkbird thermometer for my last 8 smokes and have been pleased.
Inkbird at Amazon
Inkbird at Amazon
Posted on 4/17/20 at 12:19 pm to RonFNSwanson
quote:shiny bait
People get pellet smokers because they have zero experience or skill. You’ll be fine
Posted on 4/17/20 at 12:26 pm to BlindTiger7
Which model is that. I've been looking at these.
Posted on 4/17/20 at 12:48 pm to Rouge
quote:
shiny bait
Hardly. The biggest struggle a pellet smoker has is whether or not there’s enough pellets in the tank for the 8 hour nap he’s about to take.
Posted on 4/17/20 at 1:14 pm to RonFNSwanson
I'm also guessing that you say the same thing about anyone using charcoal or a stick burner while also using an air flow fan and temp probes.
Posted on 4/17/20 at 1:29 pm to Rouge
For thermometers I know of none better than Thermoworks
When you do choose to grill get a Thermapen mk4. Fantastic.
When you do choose to grill get a Thermapen mk4. Fantastic.
This post was edited on 4/17/20 at 1:32 pm
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