What to smoke first?

[Star1pup]

I will soon be trying a smoker for the first time.  What would be good to smoke for a novice like me?

[goodshot]

use hickory, smoke chicken.
Hope you brine the chicken first
Best wishes,
 

[Star1pup]

use hickory, smoke chicken.
Hope you brine the chicken first
Best wishes,
 

Got the hickory.  Need to catch a chicken and figure out how to brine it. 

[Graybeard]

Boneless Boston butts are a favorite here. Chickens and turkeys are easy and taste great as well. Either would be a good choice. Burgers and hotdogs take on a fantastic taste when smoked as well.

[mcwoodduck]

I think Pork shoulder or Brisket are the easy ones.
Hit with a Dry Rub and toss in the smoker for 10 to 12 Hours. 
I tend to let them smoke over night and then in the morning remove from the smoker and about two hours before serving toss back in and get it hot.
Let it rest for about half an Hour and serv.  pork - just break it up.
Brisket - Just slice and serve.
OH get something other than that little soup can to catch the juice.  I used to use the ash bucket and dump it in the garden or compost heap.
Easy Dry Rub.
3 Parts Kosher Salt.
1 Part Black Pepper
1 Part Garlic Powder
1 part Onion powder
1/2 Part Brown sugar
1/2 Part Paprika
1/4 Part Cayane. 

For Pork BBQ sauce.
Saute' 1/2 a yellow onion and some garlic in butter.
Add 1/2 Cup Apple Cider.
Sprinkle of crushed red pepper flakes.
add Texas Pete Hot sauce (if you can not find it use other hot sauce but most are a lot hotter than Texas Pete) to taste
Finish with 1.5 cups Apple cidar Vinigar.  It will be runny but good.

[RB1235]

The quickest would probably be shrimp. A fellar at work introduced me to that. My, my hickory smoked shrimp is mighty tasty. Pulled pork takes a while. I like that for the weekend. Chicken can be done for a late supper during the week. Any kind of fish can be done for a regular supper time. My favorite smoked critter might just be goat. Bobwhites are mighty tasty as well in there. Why not cook a couple of things for the first time?  The smoke is a good preservative. I usually cook for 3 days when I smoke. Seafood the day of, poultry to be followed up the next day then pork or goat for the 3rd. They are just heated in the oven to warm for the meal instead of waiting for hours. 

[eye shot]

Quick & Easy pork steak. Rub both sides with one tablespoon Morten Tender Quick salt per pound of meat. Put meat in plastic bag and in frig for two hours then rinse brine off with cold water and pat dry. Smoke on low for two hours or untill meat is done. Will look and taste like ham.

[Star1pup]

You guys have my stomach growling for food.    I can't wait to try some of these recipes.  I've been told that smoked channel catfish is delicious so I guess I'll try that too.

[huntswithdogs]

RB1235

Not to 'jack this but I've always wondered what goat tasted like. Does it have a beefy flavor or is it more like venison or pork? Light or dark coloring? Stringy or fine?  Just wondered...
 
I know..."IT TASTES LIKE GOAT!"... So ya'll dont go there!

HWD
 

[mcwoodduck]

Goat tastes like a cros between deer, lamb and beef.
Most Real mexican places have it on the menue.
Called birria (something like that)

[chefjeff]

Hard to beat smoked cornish hens. I have both an electric and a charcoal smoker. When I prune my apple trees I save the pieces and use them through the year and generally use hickory chunks instead of expensive charcoal. Soak these in water or brine to make good smoke. Every year folks rave about my smoked turkey. Experiment a little with different meats,brines,and fuel. Bon Appetit.

[bkraft]

mcwoodduck, on the overnight smoke do you load the firebox and get up to tend it a time or two or are you using electric or propane for your heat source?

[rvtrav]

  Smoked trout are easy and simple for the first foray into smoking.

  soaking in a quick brine would help. but isn't essential, just prop them open with tooth picks (depending upon size) and smoke for a few hours.

  They sure are good, but then about anything somoked is delicious.....

[Star1pup]

How can I do fillets that are about the size of a 14" fish?  Lots of 14" bass in the lake I fish and I think they are overpopulating.

[blind ear]

For fillets you might try grilling baskets. Big ones without handles. You can stand them up on edge to get more in the smoker if they are too wide for the width of the box. Or stack them lying down if they will fit the grate. eddiegjr