Newbie

[pigsmokinjones]

Hello all from Syracuse, NY. I got a Char griller smoking pro for xmas. In being new to the world of smoking I was doing a lot of research and found this site VERY helpful. I did my first smoke today and it turned out pretty good despite not doing any mods and it snowing and 30 degrees outside. thanks for the help as I am in for a long journey of become a master of the art.

 

[lamar]

Welcome to the forum. You will find the answer to almost any question you may have. If not, feel free to just ask. Everyone wants to help.

When you get time, drop by roll call and tell us about yourself.

Lamar

 

[LanceR]

Welcome from Sennett.  Our farm is between Auburn and Skaneateles.  There are several other CNY members on the site.  If you cruise over to the New York forum and join it would be helpful for keeping in touch.

If you need any help or are looking for flavor wood or firewood let me know.  We heat with wood and have hickory, maple, ash, oak, cherry etc in the woodpiles.

Lance

 

[pigsmokinjones]

Welcome from Sennett.  Our farm is between Auburn and Skaneateles.  There are several other CNY members on the site.  If you cruise over to the New York forum and join it would be helpful for keeping in touch.

If you need any help or are looking for flavor wood or firewood let me know.  We heat with wood and have hickory, maple, ash, oak, cherry etc in the woodpiles.


 
Lance

Thanks Lance. I grew up in Jordan so I know your area. How do I join the NY forum and yes I will be needing some wood as for my first smoke I bought some crime Home Depot and there was not much variety.

 

[joe black]

Welcome from SC. It's good to have you on this great site.

 

[pigsmokinjones]

Welcome from SC. It's good to have you on this great site.

Thanks Joe. What do you think I should do for my second smoke?

 

[joe black]

I don't know what you did for your first cook, but I always recommend chicken for starters. They are easy to do and not expensive. I like to spatchcock a bird. Look that up in the chicken thread. It explains the process much better than I could. I'd just say that they cook faster and more evenly. I use a good sprinkle of SPOG on the inside, butter under the skin with SPOG and butter outside with SPOG and a sprinkle of Weber Kickin' Chicken.

Along with lots of other folks, I won't ever cook another whole bird. The spatchcock is a much better way IMO.

Good luck and keep on smokin', Joe Thumbs Up

 

[gary s]

  Good morning and welcome to the forum, from a nice but chilly day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary

 

[LanceR]

Sorry for the delay in responding.

I'l PM you my phone number and address.  It may take a few days to figure out a time to get together but we'll get you set up with a variety of wood.  Maybe we'll throw some critter parts in a smoker and visit for a while. too.

Lance