Time to get serious about a new smoker.

[PaloAltoCougar]

Tomorrow afternoon between 2 and 6 the Wells Fargo Wagon will be acomin' down the street with my first smoker. Despite the exhortations to go big, I'm getting the Lil' Tex Elite as I'll be cooking only for the missus and me, and my misanthropic self abhors crowds. I have other reasons to go small as well, but this should be a nice entry level foray into a new world for me.

I've read this and other threads on the topic which have been very helpful. Consequently, I'm also getting a Maverick wireless remote thermometer, as well as a Thermapen, recognizing that the former may become unnecessary because of the latter, but for starting out, I like the constant monitoring aspect.

Notwithstanding all of the great advice in this forum, I'm curious if anyone has any tips for starting out and my first cook (things to remember or avoid, etc.), and what would be a good thing to start out with (I'm thinking chicken breasts or thighs, but I'm open to other suggestions).

Mrs. PAC had no qualms about my jumping in, even though this was pretty much an impulse purchase that resulted from her taking too long in various mall stores. But she said her only involvement with the thing will be to consume whatever I'm able to produce. I think this is a good thing.

[TripletDaddy]

Tomorrow afternoon between 2 and 6 the Wells Fargo Wagon will be acomin' down the street with my first smoker. Despite the exhortations to go big, I'm getting the Lil' Tex Elite as I'll be cooking only for the missus and me, and my misanthropic self abhors crowds. I have other reasons to go small as well, but this should be a nice entry level foray into a new world for me.

I've read this and other threads on the topic which have been very helpful. Consequently, I'm also getting a Maverick wireless remote thermometer, as well as a Thermapen, recognizing that the former may become unnecessary because of the latter, but for starting out, I like the constant monitoring aspect.

Notwithstanding all of the great advice in this forum, I'm curious if anyone has any tips for starting out and my first cook (things to remember or avoid, etc.), and what would be a good thing to start out with (I'm thinking chicken breasts or thighs, but I'm open to other suggestions).

Mrs. PAC had no qualms about my jumping in, even though this was pretty much an impulse purchase that resulted from her taking too long in various mall stores. But she said her only involvement with the thing will be to consume whatever I'm able to produce. I think this is a good thing.

start with a two-pack of tip from The Co. Tip is easy, quick, and delish. Great way to take a maiden spin on your new rig. Chicken is great but act like a man, eat beef (or in cowboy's case, lobster).

[Jeff Lebowski]

St. Louis style ribs.

You will be fine with that size. Welcome to the cult.

[PaloAltoCougar]

start with a two-pack of tip from The Co. Tip is easy, quick, and delish. Great way to take a maiden spin on your new rig. Chicken is great but act like a man, eat beef (or in cowboy's case, lobster).

I'm solidly in the beef camp, but we just had tri-tip last Sunday. Still, this might be a great way to compare and contrast. 'Tip it is. I'm suddenly feeling very virile.

St. Louis style ribs.

You will be fine with that size. Welcome to the cult.

Well, crap, that sounds delish, too. Why not both? My choice for the smaller grill may be in for an early test.

[smokymountainrain]

I second the tri-tip suggestion. I have a turkey and a pork shoulder waiting to be cooked, but the tips are so damn tasty (and easy), I can't quit them.

[TripletDaddy]

I'm solidly in the beef camp, but we just had tri-tip last Sunday. Still, this might be a great way to compare and contrast. 'Tip it is. I'm suddenly feeling very virile.

Lebowski mentioned ribs. Ribs are also "easier," in terms of length of cook and are also fun to eat, to be honest. I mentioned Tip because it can be done and on your plate in less than 2 hours, easily, almost zero prep, lack of foil/no foil debate, etc.

Let is rest properly and get some good rub for that beef. You will be loving life.

Also, probably goes without saying, but dont use your smoker to cook right out of the box. You have to do the first cook as a seasoning cook only. If you put meat in there out of the box it is going to taste like metal. After it is seasoned, good to go. Also, wrap your drip pan with foil for easier cleanup. And while not necessary, frogmats are a blessing.

[ERCougar]

Do you guys really think ribs are easier than pork shoulder? My vote is a shoulder. It's really hard to mess up. You can dry out ribs if you're not careful.

[Jeff Lebowski]

Do you guys really think ribs are easier than pork shoulder? My vote is a shoulder. It's really hard to mess up. You can dry out ribs if you're not careful.

A pork shoulder feeds 20 people. There are just two of them.

[ERCougar]

A pork shoulder feeds 20 people. There are just two of them.

Ok, good point. It does keep well, but he did say something small.

[TripletDaddy]

Do you guys really think ribs are easier than pork shoulder? My vote is a shoulder. It's really hard to mess up. You can dry out ribs if you're not careful.

You can also dry out shoulder if you arent careful and the total investment of time and fuel is much greater. I think any of these options are going to be great, truthfully.

[Jeff Lebowski]

Let's stop fighting! It's all good!

[TripletDaddy]

Let's stop fighting! It's all good!

now more people will post in the "time to get serious about a new smoker" thread

[kccougar]

Do you guys really think ribs are easier than pork shoulder? My vote is a shoulder. It's really hard to mess up. You can dry out ribs if you're not careful.

I do since I cook my ribs strictly by time and have never been unhappy with the results. Pork shoulders get done when they're done, which can be a little stress-inducing your first time out.

[ERCougar]

I do since I cook my ribs strictly by time and have never been unhappy with the results. Pork shoulders get done when they're done, which can be a little stress-inducing your first time out.

Hmm. Maybe it's just me. I don't feel like I've figured ribs out yet. Sometimes they're great, sometimes not so much. And then I think the meat is variable--sometimes too fatty, sometimes not.

[mtnbiker]

I'm curious if anyone has any tips for starting out and my first cook (things to remember or avoid, etc.), and what would be a good thing to start out with (I'm thinking chicken breasts or thighs, but I'm open to other suggestions).

One point of interest is that my Traeger seems to cook a little cooler than everyone else's here. When someone says to cook for 75 minutes at 225, I usually either have to cook for 90 minutes or kick the heat up to 250 to get an equivalent result. So the thermometers are definitely a good idea to figure out how your smoker cooks.