New 3D found a home

Airchair

Airchair

Member
Hello All from Arizona,
I was attempting to click on a 2D and my mouse moved to the 3D instead. Bigger the better right? Anyway, I have wanted a Smoking-it for a couple years now and finally pulled the trigger. So excited to join the SI family.
Would love to take suggestions for our first smoke. Please include wood type as well.

Thanks for the help
Court 
 
Welcome from Texas Court! The 3D is a great choice. My suggestion for new users, after seasoning the smoker, is a bone in pork butt. They are a real confidence builder because they almost always come out perfect. Just be sure to get one 7 pounds or more because the smaller ones always seem to act up. Hickory is my go to wood for just about everything I smoke. Keep us up to date on your progress.
 
Welcome from SE Arizona. I use hickory for just about everything. As for a first smoke, I would go with baby backs or a big butt for pulled pork. It depends upon how long you want to wait to taste your first effort. Enjoy your smoker.
 
Congrats, Court!  And, welcome to the club!  I am also a big fan of the bone-in Boston butt for the inaugural smoke!  It's hard to mess up, and the results are great!  Just be sure to get a bone-in Boston butt, not a "picnic" roast - big difference, for pulled pork.  If you want to try brining (which takes it to a whole new level, imo), try this:

Brined Pork Butt for Pulled Pork

Whatever you settle on, it will be some great Q! 8)
 
Welcome from ND Court!

I would agree that a 7+ Boston Butt would be my choice for a first smoke. Use Tony's Pork Butt brine from his link that he posted here. My wood suggestion is 2.5-3.0 ounces each of Hickory and Cherry. Or 5-6 ounces of either Hickory or Cherry. I just love the flavor from the 50/50 hickory/cherry split.

Good luck on your first smoke and remember to take pictures and let us know how it goes.
 
Welcome from Maryland.  First smoke, after your break in run!  BOSTON Butt seems a popular suggestion and there is a reason--a little time consuming, but fairly easy and dang rewarding!  See someone else posted Tony's brine, it is a good one. 
 
Sorry it took so long to reply Tony. Kind of a long story but I won't get the smoker till December 30th. Steve (the SI mastermind) has been great to deal with and has been very helpful. With that being said, I have someone picking the smoker up at the warehouse and I am adding accessories. Thinking about the rib racks opposed to the rib hooks. Also, the jerky dryer. Thanks for checking up and I will post my first smoke.
 
Haha! Tried to click on a 2 and your mouse moved over to the 3D! That's classic!

Welcome, there are quite a few new members here just since I started mid-November. Pretty neat to see how welcomed we are by everyone!

Enjoy the new smoker! It's an great thing to have!
 
Sarge, probably gonna season the day I receive it then smoke pork butt on the 31st. Thats the plan anyway. I went to Costco yesterday and was looking at there meat selection. My mouth couldn't stop watering. The 3D can't get here fast enough.
 
Sometimes it's best to just trust the mouse, though I don't think you can go wrong as long as it still chooses a smoker from the SI website.  :)  Congrats and welcome to the family.

I started off with odds-n-ends from my deep freeze...  most of them were too small and too lean, but they were great practice.  I just took my first brisket out and it looks divine... can't wait to try it.

I, like many others, really enjoy hickory.  I'm starting to play with mixing woods though by throwing some cherry or apple in with the hickory to round out the flavor.

There are some great guides on here, so check those out if you haven't already.  The number-one thing is to be devoutly lazy...  you stick meat in, you leave it alone, you leave it alone, and then you leave it alone some more.  When the probe says it's done you finally go ahead and open the door.  :)  I stuck the brisket in at 8:00 last night and opened the door for the first time at 9:45 this morning.

I think the truth is that it's going to be hard to choose a 'wrong' wood... you might be able to choose a 'best' wood (still subjective), but you can't really go wrong.
 
Thanks for the reply Larry,
Look forward to hear how the brisket turned out. Did you put the rub on the night before?
Brisket is really what I have been wanting but people don't recommend for first couple of smoke.
I have been looking at a couple of websites to buy wood. Wanna stay away from the big box stores.
 
Airchair said:
Thanks for the reply Larry,
Look forward to hear how the brisket turned out. Did you put the rub on the night before?
Brisket is really what I have been wanting but people don't recommend for first couple of smoke.
I have been looking at a couple of websites to buy wood. Wanna stay away from the big box stores.
Click to expand...

Smokinlicious.com is the best place to buy wood. Get the double filet, 3-variety pack. My favorites are hickory, cherry, maple and red oak. That's a good place to start. If you like apple or other fruitwoods, you will need to order that elsewhere, like fruitawood.com, but you might want to start with the smokinlicious, then decide if you need something else.
 
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