First smoke suggestions please

[josh2590]

Have finally purchased a smoker, got a wsm 37 off eBay at a great price. I was wondering what would be a nice easy first smoke, just to get my head round the process but still end up with something tasty. Any ideas guys?

[QueFrescoPaul]

If you're new to smoking then go for a bit of salmon, it's easy and it's quick so you'll get to taste the results of your labours really soon. You don't need to use a wooden plank, just a foil tray. Season a fillet and lay it on the tray, 40 mins at 125C with a few wood chips and you'll have supremely succulent salmon with a light smoke flavour.

Serve with a green leaf salad, slice of lemon and white BBQ sauce - http://www.barbecue-smoker-recipes.com/alabama-white-barbecue-sauce-recipe.html

That's it. Sorted.

[josh2590]

Sounds great, the Mrs doesn't like fish though so might have to plan something else to go with it

[scuba-doo]

Chicken portions. Cheap and quick if you want quick

[essexsmoker]

Try a fatty. They are awesome. Done in about 3hrs.

Though it pays not to cook anything for a few runs till you learn your cooker.

[josh2590]

So I should let it run with no food in it? I'm a total newbie here so I'll be doin a lot of learning when it gets here haha

[gavinbbq]

They say you don't need to but the first time I fired up my WSM was to just burn anything off that is left from manufacturing or transit. I also used the opportunity to get used to setting temps in it.
I'd go for some chicken for your first cook though as it's cheap.


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[QueFrescoPaul]

So I should let it run with no food in it? I'm a total newbie here so I'll be doin a lot of learning when it gets here haha

Yeah, it's a good idea to get it up to temperature just to burn off any substances that the manufacturer might have used in the build. The technical term is "seasoning" your smoker.
It's also a fair point that GavinBBQ makes about learning to set temps.

Looks like chicken won over my fish Just note that if cooking chicken low and slow you won't get crispy skin. By all means cook with the skin on but don't try to eat it as it'll be all rubbery. To get crispy skin you have to cook at over 150C for what's know as the "Maillard reaction" to take place.