Thread: Tips for a bbq/smoker newb?

I just bought a smoker bbq. The drum type with offset smoker box and chimney. I figured, hey, pick up a book or two and I'll figure this out in no time. The more I read the more I find that there is little relation between grilling and smoking. I have the lump charcoal, hickory and whiskey chips and fair amount of cluelessness. Mainly my questions have to do with how to lay the coals and how to maintain an even, low temperature and even smoke production. Does using the offset box contribute heat to the main area or just smoke? I know it depends a lot on what it is you're cooking. I'm thinking of starting with a brisket and slow roast it all day. After reading Hipcheck's posts I'll probably try cedar plank salmon and Chef Paul's seasonings when I get a better handle on what I'm doing.

Feel free to chime in with tips, stories or mistakes that I can learn from.

Originally Posted by RockPile

I just bought a smoker bbq. The drum type with offset smoker box and chimney. I figured, hey, pick up a book or two and I'll figure this out in no time. The more I read the more I find that there is little relation between grilling and smoking. I have the lump charcoal, hickory and whiskey chips and fair amount of cluelessness. Mainly my questions have to do with how to lay the coals and how to maintain an even, low temperature and even smoke production. Does using the offset box contribute heat to the main area or just smoke? I know it depends a lot on what it is you're cooking. I'm thinking of starting with a brisket and slow roast it all day. After reading Hipcheck's posts I'll probably try cedar plank salmon and Chef Paul's seasonings when I get a better handle on what I'm doing.

Feel free to chime in with tips, stories or mistakes that I can learn from.

The coals/wood chip laying really doesn't matter at all. I think a brisket is an excellent thing to start off with. Believe it on not it's pretty hard to **** up smoking. While it is completely different that grilling it is IMO much easier. You should and have the luxury of paying little to no attention to the food, just watch the thermometer and make sure you put in new wood chunks as needed.

Smoking is closer to baking than traditional bbqing. It's really indirect heat taken a step or two further. When you smoke you are cooking at very low temps 200-250 degrees for much longer periods of time. One tip I can give you is to go a little easier on your spices and rubs because the smoke will intensify these flavors and rookie smokers almost always overseason their food

The wood chips do produce heat and you'll need to lean heavily on the thermometer on your smoker until you get really good with it

You can learn a ton from this guy. This guy ios far and away the best celebrity bbq'er. You can find him on PBS

BarbecueBible.com: Steven's Blog
Featured Recipes & Techniques


If you want to buy a book on the subject, I recommend this one

The "offset box" allows you to keep the heat in the main chamber relatively low (i.e. indirect-heat) while allowing the smoke to flow through the main chamber to flavor and cook the meat.

The key is "LOW AND SLOW." Low-heat, slow cook.

I like Derrick Riches' recipes and tips on bbq.about.com.

Originally Posted by FlyBoeingJets

I like Derrick Riches' recipes and tips on bbq.about.com.

Good call

I second KJs Smoke and Spice recomendation, buy it!
Also FBJ is right low and slow is the way to go, I find that 200-225 is the sweet spot. I dont use any charcoal when I smoke, i use wood chunks, not chips, in an offset firebox. When the temp goes down, I just add another chunk of wood to bring the temp back up.
I go to The Woodshed in Orange, http://www.woodshed.verizonsupersite.com/door/ for all my cooking wood.

If you get brave enough to try some "lighter" meats, ie; lamb, fowl, pork, and fish. Try using some fruit woods or olive. It's very nice.

Everyone is pretty much hitting the nail on the head above. Low and Slow, and go light on the Rubs, if at all and use chunks not chips.

I smoked 2 whole chickens with no rub at all and Mesquite Wood and the food was fabulous.

Don't stress about it tho, this is supposed to be fun. Its going to take HOURS to smoke stuff, so just enjoy it with a few beers while you do it. If your worried about ruining what your cooking, keep a backup of something in the fridge that you can toss on the gas grill real quick "Just in Case".

And don't be afraid to experiment mixing woods and such, and soaking them in different juices to intensify the taste.

And always keep a tin of water on the bottom of the main cooking area. It makes a difference.

Originally Posted by job

And always keep a tin of water on the bottom of the main cooking area. It makes a difference.

And season your rig. Intructions for seaseoning should have come with your grill.