Food Is there a delicious food thread?

gee

Blame It On The Gassa Nova
Sep 29, 2012
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It was free. And I'm not really sure I'd use it, so here's my shot. Also, I have no idea how to use it. What's wrong with propane?
Charcoal smokers operate oxygen starved and produce carbon monoxide, which gives a more pronounced smoke ring and possibly a flavor difference, but I doubt you're gonna notice. I gave my dad a propane smoker (quite possibly the same one you've got) and I've made some damn good food on it.

The thermometer on the front of the smoker probably sucks, so get yourself a dirt cheap meat thermometer with a wired temperature probe and lay it on a rack inside so you get a better idea of what the smoker temperature is.

For your first cook - go grab a tray of bone-in, skin-on chicken thighs.
Make some gee rub (https://uselessforums.com/threads/sober-is-sexy.14363/page-6#post-1197212) and let them sit for an hour with the rub on them.
Smoke for 1.5 hours at 230F (suggest using apple wood), then finish on the grill to crisp up the skin.

Hit up amazingribs.com - all manner of good recipes on there. Meathead's book from the same dude that runs the site is great.
The "Smoke and Spice" book is the bible.
virtualweberbullet.com is the unofficial website for the charcoal smoker that Valve and I have but 90% of the content is applicable to any smoker.
 

fly

Osharts 11
Oct 1, 2004
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Steam
mattressfish
Charcoal smokers operate oxygen starved and produce carbon monoxide, which gives a more pronounced smoke ring and possibly a flavor difference, but I doubt you're gonna notice. I gave my dad a propane smoker (quite possibly the same one you've got) and I've made some damn good food on it.

The thermometer on the front of the smoker probably sucks, so get yourself a dirt cheap meat thermometer with a wired temperature probe and lay it on a rack inside so you get a better idea of what the smoker temperature is.

For your first cook - go grab a tray of bone-in, skin-on chicken thighs.
Make some gee rub (https://uselessforums.com/threads/sober-is-sexy.14363/page-6#post-1197212) and let them sit for an hour with the rub on them.
Smoke for 1.5 hours at 230F (suggest using apple wood), then finish on the grill to crisp up the skin.

Hit up amazingribs.com - all manner of good recipes on there. Meathead's book from the same dude that runs the site is great.
The "Smoke and Spice" book is the bible.
virtualweberbullet.com is the unofficial website for the charcoal smoker that Valve and I have but 90% of the content is applicable to any smoker.
Something like this for temps?

 

gee

Blame It On The Gassa Nova
Sep 29, 2012
13,202
13,944
373
Halifax
Marklar
28,122.81₥
That'll do.

If you feel like investing a bit more money in the hobby, Maverick and Thermoworks sell 'proper' smoker thermometers which have dual probes for meat/smoker and a remote display.