Suggestions for first smoke?

Flashpoint

Flashpoint

Smile, wait for flash
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Bought a replacement for my long dead charcoal grill and want to try some smoking. I bought an Akorn kamado grill because it gets real hot real quick for searing steaks, but with the heat deflector it will smoke too. From what I hear it likes to run about 250 degrees (can be hard to keep it less than that) and you need to approach it gradually. Anyway I'm ready to give it a try. Most likely I will not have the temp control down pat yet so something a little temp forgiving might be the ticket. Any suggestions for meat & or recipe for a somewhat newbie proof but rewarding first go?
 
How about a whole chicken? At 250 it will take a while to cook to get a good smoke but still be flexible enough if you periodically check it for doneness. Smoked chicken is yummy.
 
wvsig said:
Pulled pork. It is very forgiving. Temp fluctuations of 15 to 20 degrees won't wreck it like it would a brisket. https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe
Click to expand...

This is the answer. Pork butts are really forgiving. A little off in any direction and you still have decent, edible food. An excellent choice to learn your grill amd and eat some good food. Keep it simple for a few cooks. Butts, chickens and roasts. Get a good thermometer and use it.
 
I would start with a Boston butt and make pulled pork. If it’s not working out for time you can pull after 165 internal and slice for another option. I was smoking a butt one day and the wind picked up significantly. I wasn’t paying attention to the grill like I should have been and ended up with a grease fire. Once I got it out the butt was charred on the outside but I kept on with the cook. The meat turned out great once I scrapped the crispy outside off. They are very forgiving.
 
Boston Butt!! I have literally cooked dozens of them and they are very forgiving and cheap!!! Go for it, I love me some low and slow pork!!!
 
Thanks for all the replies. I'm sure I can get it to run at 225 or so once I learn it, just being realistic starting out. Asked the GF to pick up a pork butt, she comes home with a pork loin. "The butts didn't look as good".

So, no BBQ this time but Ima gonna smoke it anyway. ;) Youtube is my friend.
 
Flashpoint said:
Thanks for all the replies. I'm sure I can get it to run at 225 or so once I learn it, just being realistic starting out. Asked the GF to pick up a pork butt, she comes home with a pork loin. "The butts didn't look as good".

So, no BBQ this time but Ima gonna smoke it anyway. ;) Youtube is my friend.
Click to expand...

I would put a smoke on that pork loin and then reverse sear it. Basically substitute the smoker for the 250 oven. Skip the veggies and go with something a little more BBQ like collards, baked beans etc....

www.seriouseats.com

Pork Loin Roast With Winter Vegetables Recipe

A bone-in pork loin roast is one of those cuts that are guaranteed to impress. The best part is that it's also dead easy to cook just right, as long as you use the reverse-sear method.
www.seriouseats.com www.seriouseats.com
 
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Smoked that pork loin today. It was only 2 pounds and took less than 2 hours at around 225-230. I did chase my tail a little in the beginning, but at least for the last 45 minutes or so it settled in pretty well around 230 degrees. You can see when I opened it up to verify temp near the end ithe grill temp climbed back up and leveled off. I pulled it at 145 internal.

Grill Temp | Meat Temp:

Screenshot_20210403-165757_Govee Home.jpg Screenshot_20210403-165848_Govee Home.jpg

Used some lump charcoal and hickory chunks, and a light coating of yellow mustard liberally covered in "Brown Sugar Bourbon" Grill Mates seasoning, the closest thing I had to a rub in the house. The results were tender, juicy and tasty! GF very much approves, lol, and brought home a 5lb butt/shoulder from the farmer's market today, ;)

20210403_184151.jpg
 
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