Does anyone know how to smoke meat...

papa said:

I'm using a smoker for the first time, I NEED HELP PLEASE

Be more specific in your questions.
Cold smoking?
Hot smoking?
Barbecuing?
Grilling?

All of the above have been called "smoking" but all are different, and all
are similar.

Try here to see if you can find information that will help you to ask a
more specific question:

http://www.eaglequest.com/~bbq/faq2/toc.html

Good Luck.

BOB

"papa" <[email hidden]> wrote in message
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Quoted message said:

I'm using a smoker for the first time, I NEED HELP PLEASE

Best response would be at

alt.food.barbecue

"papa" <[email hidden]> wrote in message
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Quoted message said:

I'm using a smoker for the first time, I NEED HELP PLEASE

You'll find all you're looking for (and more) at the BBQ FAQ website:

http://www.bbq-porch.org/faq/

including woods to use, rubs, marinades, sauces & more. Info on pork, beef,
pork, chicken, sausage and pork. And also pork. It's a very interesting
site, and a great place to start if ya just got a smoker.

Check it out.

Van

"papa" <[email hidden]> wrote in message
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Quoted message said:

I'm using a smoker for the first time, I NEED HELP PLEASE

Very easy.

1. Determine what food/meat you want to smoke.
2. Purchase the meat.
3. Determine the flavor you want (Hickory, Mesquite, Oak etc.) and buy
the wood chips.

Now here its the most important step, ready ?

Follow the directions that came with your smoker.

Dimitri

papa said:

I'm using a smoker for the first time, I NEED HELP PLEASE

There are a number of web sites and books available on the topic. Meat
and fish has to be brined before smoking. The low temperatures and long
cooking times make an ideal environment for bacterial growth, especially
when cold smoking. In the case of cold smoking you are basically just
imparting a little smoke flavour on flesh that has already been
preserved with brine.