Expert: Whitestag - 5/15/2006

Question
Hi, I recently received an offset horizontal smoker. I am very confused on how to use this device. From what I understand I place the coal and woodchips in the box off to the side of the apparatus. And leave the meat in the main portion of the smoker. Is this correct? Also when I cook something how far do I leave the smoke stack open? Or does it stay closed? I am also looking for some good recipes if you know of any. Any help you could give me would be greatly appreciated. Thanks

Answer
As you state, put the coals in the offset box and the meat in the main portion.  The meat should be placed as far as possible from the firebox, because it's supposed to cook very slowly (more on this later).  Leave the smoke stack all the way open, and control the heat by adjusting the intake vents on the firebox.

For fuel: You can use charcoal (lump charcoal only, not briquettes!) to warm up the smoker, but you should use sweet hardwoods for smoking.  Any fruit or nut wood will work well, but some woods are better than others for different meats.  Hickory is traditional for pork, oak for beef, fruitwoods for poultry and game.  I find maple works very well for chicken.  I have had the best result when I pre-burn the fuel.  I start a separate fire, burn the fuel until it's completely charred, and transfer the coals to the firebox.  A chimney-type charcoal starter (Weber and others make the things) works well for doing this.

If the smoker is new, it should be seasoned like a cast iron skillet.  Grease the inside of the cooking chamber with edible shortening or neutral oil and place coals in the firebox.  Maintain cooking temperature (no more then 240F at the grill surface) for a couple of hours and let the smoker cool down completely.

I have successfully smoked whole chickens and ducks, whole beef brisket, and beef ribs.  I have been marginally successful smoking lamb shoulder (I need more practice to get it exactly right), and unsuccessfully tried to smoke a whole turkey.  Sorry, I cannot help you with pork recipes. Here are a few recipes or links to recipes that I've used.

For poultry: two days before, prepare a brine consisting of 1/2 - 3/4 c kosher salt/gallon plus an equivalent amount of something sweet.  DO NOT USE TABLE SALT UNLESS YOU WANT TO RUIN THE MEAT!  The quantity of salt is a matter of taste, but it should always be balanced with sweet.  I have used table sugar, brown sugar, and maple sugar or syrup.  I have heard of using honey, demarara sugar, soy sauce (replaces salt as well as sugar), molasses, and I suppose you could use corn syrup or fruit juices as well.  Just keep in mind that you should only use the more strongly flavored mixtures with poultry with stronger flavors.  You can flavor the brine with herbs and spices by making an infusion.  Boil a quart or so of the brine with whatever herbs you like (I usually use bay leaves, whole peppercorns, whole allspice, and sometimes thyme or rosemary).  Add the infusion back to the brine and refrigerate overnight.  Fully immerse the poultry in the chilled brine and let stand in your refrigerator for at least 12 hours.  Remove the poultry from brine (discard the brine -- it cannot be re-used) and pat dry.  Let it stand at room temperature for about 30 minutes so that it develops a thin hard coating (called pellicle).  Place a slice or two of onion in the cavity, together with anything else you like -- a lemon wedge, a sprig or two of herbs, whatever).

Meanwhile, you should have pre-warmed your smoker to 225F - 235F at the grill surface.  Place the chicken on the grill and brush with a neutral oil.  You can mix the oil with various things to add flavor -- I've used cider vinegar, beer, whiskey, etc.  I've smoked up to four chickens at once, but you have to move them around regularly to make that they cook evenly.  Smoke at low heat for 4-5 hours, until the internal temperature (measured with a meat thermometer) is around 180F.  The juices will run clear but pink because of chemical changes from the smoke.

That it for now -- I'll get back to you later with some beef recipes.