I need to learn how to smoke meats

[BarkingGhostar]

https://imgur.com/a/idO7RhX

I could eat that entire thing for breakfast.

 

[Murloc]

I never ate anything like that in my life, just does not exist in my area of the world.
I would for sure like to try it. The process itself doesn't look superhard, but rather like a full-day commitment, which I'm not sure I can do.

 

[ponyo]

Smoking meat now is so easy with pellet grills/smokers that it's easy as using an oven. If you can turn a dial on a stove, you can smoke meat. And pork butt like above is probably the easiest of all meat to smoke. It's pretty much impossible to screw it up.

And no you can't eat all that for breakfast.

 

[[DHT]Osiris]

Just bought a vertical smoker/grill combo (charcoal, not wood pellet) a few days ago, smoked a beer chicken, was exceedingly easy. Can't wait to take some time out and do a pork butt/something similar.

 

[ultimatebob]

Smoking meat now is so easy with pellet grills/smokers that it's easy as using an oven. If you can turn a dial on a stove, you can smoke meat. And pork butt like above is probably the easiest of all meat to smoke. It's pretty much impossible to screw it up.

And no you can't eat all that for breakfast.

Can I try to, anyway?

 

[Scarpozzi]

I bought a Brinkmann charcoal smoker similar to this design:

Dyna-Glo Compact Charcoal Bullet Smoker, High Gloss Black

Dyna-Glo Compact Charcoal Bullet Smoker, High Gloss Black - Ghp Group Inc - DGX376BCS-D - Charcoal Grills

www.ganderoutdoors.com

I would start with one to two chimney starters of charcoal and do an initial smoke on 1-3 roasts on 2 racks inside. You don't need wood chips smoking all the time...it's possible to over smoke meat and make it taste too bitter or acidic....especially poultry. I took the roasts out of refrigeration a while before cooking and rubbed them with a brown sugar/paprika/garlic powder/onion powder mix. It takes hours to cook roasts like that, but is relatively easy with a meat thermometer to make sure they're done. If you are throwing a party, you can cook them and if they reach the right temp, you can wrap them in foil, put them in a cooler and cover them with towels to keep them warm for hours. If you're making pulled pork, you don't want to pull the pork too long before you eat it... It will cool too fast and doesn't reheat well due to fat drippings/moisture content losses.

I have a propane smoker I use now. It's much easier to control the temperature and in both cases, smoking in the winter takes a lot longer due to heat losses in those thin-walled smokers and low fires. I have had good success in freezing temps running the smoker for 1-2 hours as high as I can with wood chips, then moving the meat indoors and finishing it in a conventional oven where heat loss wasn't a problem.

Pork roasts are cheap and it's very difficult to mess up if you don't undercook or overcook it.

 

[sactoking]

If you really want to learn I would suggest SmokingMeatForum.

 

[Spacehead]

You can probably learn a thing or 2 from Steven Raichlen:
https://www.stevenraichlen.com/
https://barbecuebible.com/
https://barbecuebible.com/bbqutv/

 

[Icecold]

If you really want to learn I would suggest SmokingMeatForum.

This 100%. That's my go to for all of that as well(fortunately, my user name over there is different, so I don't have to worry about totally separate worlds colliding)

I have a Weber smokey mountain and it turns out great barbeque. Being charcoal, though, it's kind of a pain. Mind you, it's a good quality charcoal smoker so it can go without needing charcoal added for hours, and I have a remote multi probe thermometer to monitor the temp from inside the house, but it's still more work than an electric smoker or pellet smoker. I also have a Masterbuilt 30 inch electric smoker. Honestly, the build quality of these the last few years is pretty awful. I would not pay full price for these. I have had a few of them now over the last 7 or 8 years, replacing them maybe every 3-4 years, but I always buy them on sale. If you're patient you can usually get them for around $100-$125. I use it with an A-maze-N smoker tube with either their brand pellets or ones off of Amazon. It's fairly fool proof, and is where I would recommend a beginner start. The barbeque isn't quite as good as it is from the Weber, and the Weber will likely last 30+ years with replacement of grates, etc. here and there, but the Masterbilt is as easy as setting the temperature and time, lighting some pellets, and putting your food in. Pork shoulder is the most forgiving thing I've ever cooked, and it's really inexpensive, so it's a great way to learn how to smoke meat.

@Kaido has posted about an Oster roaster / smoker that honestly looks pretty compelling for a beginner too. I don't have experience with it, though, but it's inexpensive, and doubles as a roaster and a smoker. Maybe @Kaido will chime in on that.

 

[JEDI]

fry stew meat ($1/lb) and just add this?
right @Kaido