Guitarbloke Posted June 19, 2019 Share Posted June 19, 2019 Since it's looking like Sunday is going to be dry, so I'm planning what to do for my first cook. What would you recommend as a starting point for a complete beginner? All I've done to date has been a few mangy burgers and some sausages - and even that was a good few years ago. At my disposal, I have a Landmann Kentucky Smoker, and a Broil King gas bbq. My partner is a vegetarian (well, almost - she still eats fish/seafood), so I need to figure out something fishy for her, and then something a bit more animally (is that a word?) for me. I was considering doing a rack of baby back ribs for myself, and some salmon & prawns for the missus. Does this seem a bit ambitious for a first go? Quote Link to comment Share on other sites More sharing options...
sotv Posted June 19, 2019 Share Posted June 19, 2019 I normally cook salmon around 130F at a lower temperature on my smoker than I would ribs 225F Charbroil here say you can cook a piece of salmon at 220F (which would be fine for the ribs also) in 2 hours. So if you wanted to cook for both of you and eat at the same time plan on 6-8 hours for the ribs unless you follow the 3-2-1 method for the ribs or similar and put the salmon in 2 hours before your ribs are ready. Just keep in mind the internal cooked temp they say 150 (I prefer 155F) for the salmon and 195F for the ribs to know they are cooked if you have a temp probe? If doing big prawns with shells on I would put a marinade on them and be tempted to cook them dirty for a minute or 2 on the coals but I use the precooked ones rather than raw for this so you are just warming them back up Both nice pieces to start with imho although always found fish trickier than meat on a smoker (especially whole fish) Good luck with your cook and let us know how it turns out 1 Quote Link to comment Share on other sites More sharing options...
Guitarbloke Posted June 19, 2019 Author Share Posted June 19, 2019 Thanks for the tips @sotv! If all goes to plan and it turns out well, I'll post some photos! (I might cheat this time round and use the gas grill, as from what I've been reading I'll need to insulate the Landmann with some stove rope and sealant before it'll be of any use) 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 19, 2019 Share Posted June 19, 2019 As @sotv says about Salmon (can not advise any further as I do not eat Fish!) Ribs is a good start, normal method is a 3-2-1 method, but this has to be adapted depending on size and thickness of Ribs. 3= 3 hours on the grill with just your rub 2= 2 hours wrapped, with a liquid like Apple Juice. 1= 1 hour with BBQ Sauce, to help set a bark. Or a simple Spatchcock Chicken. 1 Quote Link to comment Share on other sites More sharing options...
Guitarbloke Posted June 20, 2019 Author Share Posted June 20, 2019 Thanks @Smokin Monkey - I hadn't heard of the 3-2-1 method before so I'll do some reading up. When you say to wrap it with liquid - do you mean pout the liquid over the top and wrap it, or just have the liquid in the bottom? Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 20, 2019 Share Posted June 20, 2019 41 minutes ago, Guitarbloke said: pout the liquid over the top and wrap it, Spray it using a plastic spray bottle with apple juice or cider vinegar in....don't drown it thou. ice. 1 Quote Link to comment Share on other sites More sharing options...
Guitarbloke Posted June 20, 2019 Author Share Posted June 20, 2019 Aah I'm with you! Cheers @Icefever 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 20, 2019 Share Posted June 20, 2019 Yes, you do not need a lot, it’s just enough to make a moist atmosphere. 1 Quote Link to comment Share on other sites More sharing options...
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