Hot Tips For Firing Up Your New Smoker
This week’s guest article is written by Jon Solberg, a freelance creator for all things outdoor cooking, including product review, how-to write-ups, and podcasting. He is the Michigan Correspondent and a producer for The BBQ Central Show and his passion is restoring grills and smokers. You can contact Jon via Instagram or Facebook. If you would like to write a guest article for The Smoke Sheet, please get in touch.
Let’s say you’ve woken up and discovered you've been gifted a brand new smoker. Best day ever! You may ask yourself questions such as, “How did this get in my backyard?” or “What do I do now?” We can’t help much with the first question, but we can certainly help you with the second.
There are many types of smokers on the market — gas smokers, electric smokers, charcoal smokers, pellet smokers, and wood-fired smokers. In fact, there are so many types of smokers or “rigs” out there that it would be difficult to discuss each in a single write-up. So let’s talk some general start-up tips that cover all fuel and smoker types, then look at a few specific tips to get you started on the right path with charcoal-, pellet-, or wood-fueled smokers.
No matter what type of rig the Smoker Fairy has dropped on your doorstep, you will need to get it built and “burned in."
Your new backyard smoker just showed up, but how should you get started? (Photo by Ryan Cooper)
Review and Assemble
First, carefully review ALL of the manufacturer's documentation and read the owner’s manual. Some smokers will arrive fully assembled, but the majority will require a bit of work on your part. If assembly is required, review all of the instructions before you get started.
Now that you have a good understanding of the steps needed to build your rig, get your assembly area (usually your yard or a garage) laid out with the needed tools. Get that smoker together! Once assembled, it’s time for a burn-in.
The Burn-In
In many circles, “the burn-in” is referred to as seasoning. The main purpose of a burn-in is to remove any contaminants left over from the manufacturing process. At its core, the burn-in is simply running the smoker at an elevated temperature for two to three hours without food. This step not only removes contaminants, but it also allows you to become familiar with the operation of the rig itself.
Now let’s take a look at a few tip beginners dealing with charcoal-, pellet-, and wood-fueled smokers.
Charcoal can be fun but should you use lump or briquettes? (Photo by Jon Solberg)
Charcoal Tips
When it comes to charcoal, you may be wondering if you should use lump or briquettes. With some smokers, you really don’t have an option. For example, kamado-style smokers can technically run on briquettes, but lump charcoal is preferred. If you do have a choice, pick one style and stick with it for a while.
Give yourself time to understand the smoker with as few variables as possible. Do everything you can to avoid the use of petroleum-based lighter fluid, as this fluid can Iinger and give your food an unpleasant taste. Make sure you get yourself a chimney starter to quickly light your fuel. There are other options out there, but dollar-for-dollar a chimney starter will give you the best bang for the buck.
To get to know your pellet smoker, try using the same pellets for awhile. (Photo by Jon Solberg)
Pellet Tips
Which pellets should you use? This is a tough one, but as with charcoal, be consistent in the beginning. Pick a premium brand and flavor, and stick with that for a while. Get to know your pellet smoker operation, and pay attention to how the flavor affects the final product. Smoke flavor is only one component of the many involved in quality barbecue. Once you get familiar with that particular flavor, you may find that you are better equipped to notice the subtle differences in other pellet flavors.
Try to find wood that's available close by and plentiful. (Photo by Jon Solberg)
Wood Tips
First, select a wood that is readily available in your area and try to stick with it. Get to know it well. A simple method to get your wood lit up in your stick burner is to use a small amount of charcoal. Start with half of a chimney of your favorite charcoal and add that to your firebox. Arrange your wood splits on top of the coal bed to get your fire burning quickly.
When it comes to burning wood, controlling temperature is the key. Something that can help you get a handle on this is adjusting the size of your wood split. Don’t be afraid to experiment with a smaller spilt to maintain that steady clean burn.
If you just got a stick-burner, make sure you work hard to control the temperature. (Photo by Sean Ludwig)
Final Tips
No matter what type of fuel your new smoker burns, the biggest tip we can give is to practice often. Be patient and consistent. Get to know the smoker. No matter how easy it may be, cooking outside has variables and you can only control some of them. As with any pastime, practice produces improvement. Keep on cooking and before you know it your barbecue will (probably) be amazing.
If you’re looking for other great sources for smoking and grilling tips, a few of my favorites include Barbecues & Grilling with Derrick Riches, Grill Girl, and The BBQ Central Show. Now get outside and cook something.
Jon Solberg,
BBQ Writer and Correspondent for The BBQ Central Show
Here are the top recent barbecue news stories from around the country:
Austin pitmasters are looking at alternatives to brisket, such as beef cheek, as prepared at hotshot Leroy & Lewis. (Photo by Sean Ludwig)
With COVID-19 limiting meat processing capacity across the country, Austin pitmasters are struggling to find reasonably priced brisket. Now they are looking to the future of everything smoked, including alternative cuts of beef, creative sausages, meatloaf, and more, reports Austin Monthly.
One positive thing to come out of the coronavirus pandemic for the Texas BBQ world is the addition of online pre-ordering to many operations that have never had it before, writes J.C. Reid in the Houston Chronicle. He surmises that online ordering will change BBQ forever.
The Kansas City BBQ scene continues to face challenges such as meat shortages, but several KC BBQ restaurants are weathering the storm better than most, such as Slap’s BBQ and Char Bar.
In a much-talked-about article in the New York Times, author Jonathan Safran Foer suggests that “The End of Meat Is Here.” The headline of the piece is a bit absurd (likely to get clicks), but it does take a hard look at some harsh realities around modern-day meat processing and factory farming.
Daniel Vaughn of Texas Monthly notes that while there is no “official” Texas-style BBQ sauce, several joints offer creative and tasty sauces that can complement your favorite meats.
Even with eight out of 12 of its locations closed temporarily, New York-based Mighty Quinn’s Barbeque has still managed to stay afloat with popular takeout and delivery options, co-founder Micha Magid told Restaurant Hospitality.
Aaron Franklin of Austin’s Franklin Barbecue spoke with the Robb Report about tips for making “real-deal BBQ” at home.
Rolling Stone recently compiled a list of some of the best smokers you can purchase off of Amazon.
The fine folks at Eater have released a helpful guide to how to best freeze and unfreeze meat.
Forbes has put together a list of seven easy ways to upgrade your next backyard barbecue, including better paper plates, lawn games, and unusual condiments.
The Chicago Tribune says that instead of trying to make bread at home, why don’t you try making some homemade barbecue sauce instead?
As grilling season gets seriously underway, The Today Show has compiled a list of six grilling safety tips that will help you keep from hurting you or your food.
In a sad bit of news, Hecky Powell, the longtime owner of his Hecky’s Barbecue in Evanston, Illinois, has passed away from pneumonia and was exposed to COVID-19. Powell, who was 71, operated his namesake barbecue joint since 1983 and he was known as a philanthropist who worked with disadvantaged youth.
Here are BBQ shows, podcasts, or books you should check out this week:
If you need to know any proper internal temperature for a meat, the BBQ Calculator will be your friend.
Watch: How to Use the BBQ Calculator on GrillGirl.com — “Grill Girl” Robyn Lindars
Robyn Lindars from GrillGirl.com introduces the newest feature on the website: the BBQ Calculator! Go to https://grillgirl.com/bbq-calculator/ and select what type of protein or cut of meat you're grilling and this tool will tell you the proper internal temperature you need to meet. It also tells you what woods pair well with what protein you're smoking and gives you recipe ideas. Watch here.
Listen: Low and Slow Brisket and Getting Authentic BBQ Flavor on Pellet Grills — How to BBQ Right
This week on the How To BBQ Right Podcast, hosts Malcom and Rachelle Reed talk about how Malcom smoked a low and slow brisket on his pellet grill, how to pick the right brisket, if pellet brisket is as good, and how the seasonings help you build the smoke ring. Then they talk about leaving a smoker going overnight, the right internal temp to pull briskets off the smoker, and holding briskets in a dry cooler. Finally, Rachelle asks Malcom if pellet smokers are “real barbecue”, the first pellet smoker Malcom saw, and how he’s going to fire the Yoder back up! Listen here.
Read: Wings and Things: Sticky, Crispy, Saucy, Lip-Smacking Chicken Recipes — by Ben Ford and David Turofsky
From the award-winning and fried-chicken obsessed duo behind Wingmans, chef Ben Ford and David Turofsky, comes Wings and Things, a book that celebrates the glorious bird with some of the most mouth-watering, saucy, internationally-inspired variations on classic wings. Recipes to savor include moreish favorites such as their multi-award-winning Buffalo Hot Sauce, Sweet and Smokey BBQ Wings, Korean Hot Sauce Wings with Fermented Black Bean, Pineapple and Black Sesame, Jamaican-Me-Crazy Wings made firey with Scotch bonnet chilies, and Salt and Pepper Wings coated in five-spice and Szechuan salt. Other chapters offer ways to make use of the other parts of a chicken so as to avoid waste – you'll find 24-hour tea-brined whole chicken, and recipes using the thighs and breast fillets. Ben and David also show how easy it is to use wingtips and other bones to make the best possible chicken stock, and chicken skin to make unbelievably moreish 'Crack Crumb' – a salty, irresistible topping made from crisped-up skin. You'll also find recipes to complete your chicken feast including sides, sharing plates, burgers, drinks, and easy desserts. Buy it here.
This unique black bean dip is a perfect snack.
Smoked Raspberry Chipotle Black Bean Dip — 913 BBQ
For this week’s Recipe of the Week, we chose this video for Smoked Raspberry Chipotle Black Bean Dip by 913 BBQ. This simple recipe was inspired by the So Long Saloon in Manhattan, Kansas. This easy appetizer recipe can be made in the oven or on the smoker, as Bethany did in this video. View the recipe here.
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